Croissant Breakfast Sandwich Casserole

This Croissant Breakfast Sandwich Casserole is the ultimate make-ahead breakfast dish. Flaky, buttery croissants are layered with eggs, cheese, and your favorite breakfast meats or vegetables, then baked to golden perfection.

It’s perfect for brunch gatherings, holiday mornings, or anytime you want a hearty, crowd-pleasing meal.

Kitchen Equipment Needed

• Baking dish (9×13-inch)
• Whisk
• Mixing bowl
• Knife and cutting board
• Aluminum foil

Ingredients Overview

• Croissants: The star of this casserole, providing a rich and flaky base.
• Eggs: Create a custardy mixture that binds the casserole together.
• Milk: Adds creaminess to the egg mixture.
• Cheese: Choose melty varieties like cheddar, mozzarella, or Swiss for the ultimate gooey texture.
• Fillings: Customize with cooked, sausage, or sautéed vegetables like spinach, mushrooms, or bell peppers.

Step-by-Step Instructions

1. Prepare the Ingredients

• Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
• Slice 6 large croissants in half lengthwise and set aside.

2. Layer the Casserole

• Arrange the bottom halves of the croissants in the baking dish.
• Sprinkle with 1 ½ cups shredded cheese and your choice of fillings (e.g., cooked sausage, sautéed spinach, or mushrooms).
• Place the top halves of the croissants over the fillings.

3. Make the Egg Mixture

• In a mixing bowl, whisk together:
  • 8 large eggs
  • 2 cups milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder (optional)
• Pour the egg mixture evenly over the croissants, pressing them down slightly to soak.

4. Rest and Bake

• Let the casserole rest for at least 15 minutes (or cover and refrigerate overnight for a make-ahead option).
• Cover the dish with aluminum foil and bake for 25 minutes.
• Remove the foil and bake an additional 15-20 minutes, or until the top is golden brown and the eggs are set.

5. Serve

• Let the casserole cool for 5 minutes before slicing and serving. Garnish with fresh parsley or chives for a finishing touch.

Recipe Tips

• Customize Your Fillings: Add diced tomatoes, caramelized onions, or jalapeños for extra flavor.
• Cheese Variations: Use Gruyère, pepper jack, or feta for a unique twist.
• Make Ahead: Assemble the night before, cover, and refrigerate. Bake fresh in the morning for effortless prep.

What to Serve With This Recipe

Pair this casserole with fresh fruit, a side salad, or a refreshing mimosa for a complete brunch experience.

Frequently Asked Questions

Can I use store-bought mini croissants?
Yes, mini croissants work well and add a fun, bite-sized element to the casserole.

How do I store leftovers?
Refrigerate leftovers in an airtight container for up to 3 days. Reheat individual portions in the microwave or oven.

Can this be frozen?
Yes, freeze the baked casserole in portions. Thaw overnight in the refrigerator and reheat in the oven at 350°F until warmed through.

Ingredients

• 6 large croissants, halved
• 8 large eggs
• 2 cups milk
• 1 ½ cups shredded cheese (cheddar, mozzarella, or Swiss)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder (optional)
• Optional fillings: cooked sausage, spinach, mushrooms, or bell peppers

Instructions

1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Layer the bottom halves of croissants in the dish. Add cheese and desired fillings. Top with croissant tops.
3. Whisk eggs, milk, and seasonings. Pour evenly over the croissants.
4. Let rest for 15 minutes (or refrigerate overnight).
5. Cover with foil and bake for 25 minutes. Uncover and bake an additional 15-20 minutes until golden brown.
6. Cool slightly, slice, and serve.

Enjoy this Croissant Breakfast Sandwich Casserole, a flaky, cheesy, and satisfying dish that’s perfect for any occasion!