Sausage Breakfast Casserole

This Sausage Breakfast Casserole is a savory, make-ahead baked casserole you will love. It's rich in flavor with toasted croissants, dreamy custard, browned sausage, and onion. It's a holiday-worthy meal for breakfast or brunch that's as simple as it can be.

Prep Time15

Cook Time40

Chilling Time4

Total Time4 55

Servings: servings

Calories: 380kcal

Author: Stephanie Wilson

Ingredients

1 pound croissants about 5 to 7, split in half lengthwise
1 tablespoon extra-virgin olive oil
1 bunch scallions 6 to 7, white and light green parts thinly sliced, greens reserved
¾ pound sweet Italian sausage casings removed
2 teaspoons finely chopped herbs optional
8 large eggs
4 cups milk or combination of milk and heavy cream 3:1 ratio
8 ounces 2 cups shredded cheese (Gruyère, Swiss, Mozzarella, Italian shredded)
1 teaspoon fine sea salt or to taste
1 teaspoon black pepper

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Instructions

Toast the croissants: Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes. They brown really quickly, so keep a careful watch. Let cool slightly and tear into large, bite size pieces.
Brown sausage: In a skillet over medium-high heat, warm the olive oil. Then add sliced scallions and sausage meat; cook, breaking up as it cooks, until it is well browned; about 5 minutes. Remove from heat and set aside.
Combine ingredients: In a large bowl, toss together the croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1½ cups cheese, plus the salt and pepper.
Prepare casserole and chill: Lightly oil a 9- x 13-inch baking dish. Transfer the croissant mixture to the pan and spread evenly. Pour the egg custard over the top, gently pressing the croissants into the custard to help absorb the liquid. Cover and refrigerate for at least 4 hours or overnight.
Bake the Breakfast Casserole: Preheat the oven to 350°F and scatter the remaining cheese over the top of the casserole. Bake until golden brown and firm to the touch, about 40 to 45 minutes. Let stand for 10 minutes before serving. Garnish with reserved scallion tops.

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