Can I substitute something else for the sausage?

If you'd like to go a different route with this casserole, say a vegetarian one, then the answer is absolutely yes. The sausage makes it extra delicious sure, but I've also made this with tons of wild mushrooms, prepared essentially the exact same way, and it was so wonderful.

What does sausage and croissant breakfast casserole taste like?

This casserole tastes like the best breakfast you've ever had all in one bite. It tastes like your favorite breakfast sandwich as well. The top gets nice and crispy, especially if you allow lots of pieces of croissant to stick up as it bakes. The interior is very custardy, thanks to all of those eggs and cheese. And the sausage just brings a super savory note to the whole thing, helping us all remember why breakfast casseroles are a truly great food group.

Can I make Sausage and Croissant Breakfast Casserole in advance?

One of the most lovable things about this recipe is the fact that you can make it in advance. Just like most bread-based casseroles, stratas, or bread puddings, this one does get better if it has time to sit and really get to know itself. Just like with my children, a little quiet time to think and reflect never hurts. If you have the time, a good eight-hour soak in the fridge before baking is ideal here. It gives the croissants a chance to really soak up that custard. But honestly? I've made this after an only 30-minute soak, and it was fantastic. So if you want to make it in advance, you can. If you don't comment you don't have to. How's that for flexible?

How do I reheat a sausage breakfast casserole?

To reheat your breakfast casserole, you're going to want to pull it out of the refrigerator, cover it tightly with foil, and place it in a 250° oven. This keeps it from totally cooking through, but allows it to get nice and warm.

The Greatest Sausage and Croissant Breakfast Casserole

Print Recipe

A truly delicious breakfast casserole, this one pulls out all the stops. We’re talking spicy breakfast sausage, tangy buttermilk, fresh garlic and scallions, a hit of cream cheese, and of course, croissants. If you’re going to casserole, then casserole right. It’s decadent, but I don’t make the rules. This is my go to, and everyone always loves it.

Author: Lauren McDuffie
Yield: Serves 6 to 8 1x
Category: Casseroles

Ingredients

Units Scale

1 pound hot pork sausage
1 bunch green onions, chopped, white and green parts separated
4 ounces cream cheese
4 garlic cloves
6 – 8 large croissants, torn into big pieces
2.5 cups half and half
2/3 cup buttermilk
5 eggs
1/2 cup grated parmesan cheese
1/2 teaspoon salt
Freshly cracked black pepper, to taste
1 cup shredded Fontina cheese (Swiss or Gruyere work great as well)

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Instructions

Preheat the oven to 350°F and adjust the rack to the middle position. Spray a large baking pan or casserole dish with nonstick spray (mine is about 9-by-13-inches).
Cook the sausage and the white parts of the green onions in a large skillet over medium heat until browned. Add the garlic and cream cheese and cook for another minute or so. Transfer this mixture to the prepared dish, Along with the croissants. Give it all a stir to evenly combined.
In a second bowl, combine the half and half, buttermilk, eggs, parmesan cheese, salt, and pepper. Beat until well mixed. Pour this mixture in the dish, over the croissants and sausage. Stir to ensure everything is evenly dispersed throughout the pan. Let your casserole sit (covered) in the fridge for at least 45 minutes, and up to 8 hours before baking (gives the bread a chance to soak up some of that custardy goodness)
When you’re ready to bake, scatter some of these shredded fontina or Swiss over top. Cover loosely with foil and bake for 15 minutes. Remove the foil, and bake for about 15 to 20 more minutes, or until bubbly and deeply browned on top. Top with the reserved scallion greens and enjoy warm.

Find it online: https://mykitchenlittle.com/2024/01/27/sausage-and-croissant-breakfast-casserole/