Overnight Sausage Breakfast Casserole Recipe
Overnight Sausage Croissant Breakfast Casserole with Leeks - an easy, flavorful breakfast you can prep the night before and pop in the oven in the morning.
Servings: 8
Calories: 616kcal
Ingredients
- 1 tablespoon butter
- 12 oz breakfast sausage (removed from casing, or ground)
- 1 leek- tough ends removed, cleaned halved lengthwise and sliced thinly
- 10 large eggs
- 1 ¼ cups heavy cream
- salt and fresh ground black pepper, to taste
- 1 teaspoon garlic powder
- 6 medium-large Croissants, torn into small pieces
- 6 oz gruyere cheese, shredded
Instructions
Prepping the casserole
- In a large non-stick skillet, melt butter over medium heat.
- Add the sausage to the pan and cook, breaking up as you go, until brown, 5-6 minutes.
- Add the leeks to the pan with the sausage, season with salt and pepper, and cook, stirring occasionally, for 5-7 minutes- until leeks are softened.
- While sausage and leeks cook, tear up the croissants into small pieces, and layer in the bottom of greased 9”x13” glass or ceramic baking dish.
- Once sausage and leeks are ready, layer evenly over croissant pieces.
- In a large mixing bowl, whisk eggs and cream together, and season with salt, pepper and garlic powder.
- Pour egg mixture evenly over croissants, sausage and leeks.
- Top casserole with grated gruyere cheese, and cover the dish with foil.
- Refrigerate overnight. Can be made up to a day in advance.
Bake the casserole
- Preheat the oven to 375 degrees.
- Bake the casserole covered for 30 minutes. After 30 minutes, uncover the dish and bake for an additional 25-30 minutes, until casserole is set, and top is brown and crispy. Allow to cool about 20 minutes before serving.
Nutrition
Calories: 616kcal | Carbohydrates: 23g | Protein: 24g | Fat: 47g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 333mg | Sodium: 688mg | Potassium: 309mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1624IU | Vitamin C: 2mg | Calcium: 297mg | Iron: 3mg