Croissant Breakfast Sandwich Casserole Recipe

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Breakfast is often called the most important meal of the day, but for many, it’s also the most rushed. Busy mornings rarely allow for the luxury of a full spread—flaky croissants, sizzling bacon, scrambled eggs, and gooey melted cheese. Yet, imagine capturing all the delicious elements of a classic breakfast sandwich in a single, make-ahead, oven-ready dish. That’s the brilliance of the Croissant Breakfast Sandwich Casserole.

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This recipe combines the buttery, delicate layers of bakery-style croissants with the hearty comfort of a traditional breakfast casserole. It’s rich, savory, and deeply satisfying—yet deceptively simple to prepare. Whether you’re hosting brunch for a crowd, meal prepping for the week, or planning a special holiday breakfast, this dish delivers both elegance and ease. It honors the components of a breakfast sandwich—bread, eggs, cheese, and protein—but elevates them into a cohesive, golden-baked casserole that feels both indulgent and homestyle.

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What makes this recipe truly shine is its flexibility. You can customize it with your favorite fillings: bacon, sausage, ham, spinach, mushrooms, peppers, or even smoked salmon. The base of torn croissants soaks up a seasoned egg custard, transforming into a soft, flavorful interior with a crisp top, while the proteins and cheeses bake into irresistible pockets of richness throughout. Every bite feels comforting, layered, and complete.

This guide is more than a recipe—it’s a deep dive into the nuances of creating a truly memorable breakfast casserole. We’ll cover ingredient choices, texture techniques, make-ahead strategies, serving suggestions, and variations to suit dietary needs or seasonal flavors. Whether you’re a weekend brunch enthusiast or someone looking to make mornings easier without sacrificing flavor, this recipe offers a dependable and delicious solution.

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By the end of this guide, you’ll know exactly how to master the Croissant Breakfast Sandwich Casserole—from prep to presentation—making it a go-to in your breakfast repertoire for years to come.

Instructions: Step-by-Step Guide to Making Croissant Breakfast Sandwich Casserole

This casserole brings together the buttery richness of croissants with a savory custard base, protein-packed fillings, and gooey, melted cheese—perfect for brunch, holidays, or a hearty weekday breakfast.

Step 1: Gather and Prepare Your Ingredients

Having all your ingredients prepped before assembly ensures a smooth cooking experience. Here’s what you’ll need for a classic version.

Base Ingredients:

• 6 large croissants (preferably day-old for best texture)

• 8 large eggs

• 2 cups whole milk (or half-and-half for extra richness)

• ½ cup heavy cream (optional for a more custardy texture)

• 1 ½ teaspoons Dijon mustard (adds depth and balance)

• ½ teaspoon garlic powder

• Salt and black pepper to taste

Fillings (Customize to Taste):

• 1 ½ cups shredded sharp cheddar cheese

• 1 cup shredded mozzarella or Swiss cheese

• 6–8 slices cooked bacon, chopped

• ½ pound breakfast sausage, cooked and crumbled

• 1 small red bell pepper, diced

• ½ small onion, finely chopped

• 2 tablespoons chopped fresh chives or green onions

Optional Add-Ins:

Step 2: Prepare the Croissants

1. Slice or tear the croissants into large bite-sized pieces (roughly 1–2 inches). Use croissants that are slightly stale or day-old—they hold up better to the custard without becoming soggy.

2. Set aside in a large bowl.

Step 3: Cook and Cool the Fillings

1. Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain. Once cooled, chop into small pieces.

2. In the same pan, cook the sausage, breaking it into crumbles with a spatula until browned and fully cooked. Drain any excess fat.

3. Sauté the vegetables (bell pepper and onion) in a small amount of butter or oil for 3–4 minutes, just until softened. Set aside to cool.

Tip: Let all cooked ingredients cool to room temperature before assembling. Adding hot ingredients to the egg mixture may cause premature cooking.

Step 4: Make the Egg Custard

1. In a large mixing bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, garlic powder, salt, and black pepper.

2. Whisk until the mixture is smooth and well-combined, with the yolks fully broken down.

3. Taste and adjust seasoning if needed.

The mustard doesn’t make the dish taste “mustardy”—it simply adds depth and enhances the savory notes.

Step 5: Assemble the Casserole

1. Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

2. Layer half of the croissant pieces into the dish in an even layer.

3. Sprinkle half of the cheese, bacon, sausage, vegetables, and herbs over the croissants.

4. Repeat with the remaining croissants and toppings, distributing them evenly.

5. Slowly pour the egg custard mixture evenly over the casserole, making sure all croissants are soaked. Use a spatula to gently press the croissants down so they absorb the liquid.

6. Top with any remaining cheese and a few more herbs if desired.

Step 6: Let It Rest (or Refrigerate Overnight)

• If baking the same day: Let the assembled casserole rest at room temperature for 20–30 minutes to allow the croissants to absorb the custard.

• If making ahead: Cover tightly with plastic wrap or foil and refrigerate for at least 4 hours or overnight. This makes it ideal for prepping the night before a holiday or brunch.

Overnight refrigeration leads to a more cohesive, custardy texture as the croissants fully soak in the egg mixture.

Step 7: Bake the Casserole

1. Preheat the oven to 350°F (175°C).

2. If refrigerated, remove the casserole and let it sit at room temperature while the oven preheats (about 15–20 minutes).

3. Cover the dish with foil and bake for 30 minutes.

4. Remove the foil and bake for an additional 20–25 minutes, or until the top is golden brown and the center is set (not jiggly).

5. A toothpick or knife inserted in the center should come out clean.

For a crispier top, place under the broiler for the last 2–3 minutes—watch carefully to avoid burning.

Step 8: Rest, Garnish, and Serve

1. Let the casserole rest for 10 minutes after baking to allow it to set and make slicing easier.

2. Garnish with:

3. Slice into squares and serve warm.

Step 9: Pairings and Serving Suggestions

• With fresh fruit like berries or melon

• Alongside mixed greens with a light vinaigrette

• With roasted potatoes or hash browns

• Topped with avocado slices or a fried egg for extra indulgence

Prep Time
15 minutes

Cook Time
40 minutes

Total Time
55 minutes

Ingredients

• 6 butter croissants, cut in half or torn into large pieces
• 6 eggs
• 1½ cups whole milk (or half & half for richer texture)
• 1 cup shredded cheddar cheese
• ½ cup shredded mozzarella (optional, for extra melt)
• 6 slices cooked bacon, crumbled (or ½ lb breakfast sausage, cooked and drained)
• ½ cup diced cooked ham (optional)
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons chopped green onions (optional)

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish.
2. Layer croissants in the bottom of the dish. Top with bacon (or sausage/ham), and sprinkle with cheddar and mozzarella cheeses.
3. In a medium bowl, whisk together eggs, milk, garlic powder, salt, and pepper until well combined. Pour egg mixture evenly over the croissant and meat layers.
4. Sprinkle with green onions if using.
5. Bake immediately for 35–40 minutes, or until the center is set and top is golden.
   OR cover and refrigerate overnight, then bake in the morning for 40–45 minutes.
6. Let rest 5–10 minutes before serving.

Notes

• For a spicy twist, add diced jalapeños or a few dashes of hot sauce to the egg mixture.
• Swap in Swiss, pepper jack, or gouda cheese for different flavor profiles.
• To make it vegetarian, omit meat and add sautéed spinach, mushrooms, or bell peppers.
• This casserole reheats well and is freezer-friendly after baking.

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