Overnight Croissant Breakfast Casserole with Sausage, Cheese, and Savory Gravy Recipe
This Overnight Croissant Breakfast Casserole is a comforting and hearty morning dish combining flaky butter croissants, savory breakfast sausage, melted cheddar cheese, and a rich custardy egg mixture, all baked to golden perfection and served with creamy sausage gravy. Perfect for a make-ahead breakfast or brunch that delights the whole family.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: Overnight plus 1 hour
- Yield: 8 servings 1x
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Ingredients
Scale
Sausage and Onion Mixture
- 1 tbsp olive oil
- 1 small onion, peeled and chopped
- 1 lb breakfast sausage (mild or spicy)
Casserole Base
- 4 large butter croissants (or 8 smaller croissants)
- 1 cup shredded cheddar cheese (or Monterey Jack, Gruyère, etc.)
Egg Mixture
- 6 large eggs
- ½ cup heavy whipping cream
- 3 cups whole milk (divided: ½ cup for egg mixture, 2½ cups for gravy)
- ½ tsp dry mustard powder
- ½ tsp salt (plus more for gravy)
- ½ tsp black pepper (plus more for gravy)
- ¼ tsp paprika
- ¼ tsp garlic powder
Gravy
- 2 tbsp butter
- 3 tbsp all-purpose flour (or gluten-free flour)
- Reserved sausage fat
Instructions
- Preparing the Sausage Mixture: Heat olive oil in a skillet over medium heat. Sauté chopped onion for 5-7 minutes until soft and translucent. Add crumbled breakfast sausage and cook for 7-10 minutes until browned and cooked through, breaking it up as it cooks. Drain excess fat, reserving some for gravy. Set aside.
- Preparing the Croissants: Tear croissants into bite-sized pieces. In a large bowl, combine croissant pieces, cooked sausage mixture, and half of the shredded cheddar cheese. Toss gently to coat evenly.
- Preparing the Egg Mixture: In another bowl, whisk together eggs, heavy cream, ½ cup milk, dry mustard powder, salt, black pepper, paprika, and garlic powder until well blended. Pour this egg mixture evenly over the croissant and sausage mixture in a 9×13-inch baking dish. Press down lightly to submerge croissant pieces.
- Refrigerating the Casserole Overnight: Cover the baking dish with lid or plastic wrap and refrigerate overnight to allow croissants to soak up the egg mixture and flavors to meld. If short on time, refrigerate at least 2 hours.
- Baking the Casserole: Preheat oven to 350°F (175°C). Remove casserole from fridge and uncover. Bake for 35-45 minutes until golden brown and egg is set. Optionally, broil for 2-3 minutes at the end for a crispy top.
- Making the Gravy: While baking, melt butter in a small saucepan over medium heat. Add reserved sausage fat, stir smooth. Add flour, stirring constantly for 1 minute to make roux. Gradually whisk in remaining 2 ½ cups milk, stirring until thickened (about 5 minutes). Season with salt and pepper to taste.
- Serving the Casserole: Let casserole cool for a few minutes after baking. Serve hot with gravy spooned over each portion or on the side.
Notes
- Gluten-Free Version: Use gluten-free croissants or bread and gluten-free flour for the gravy.
- Different Cheeses: Substitute cheddar with Monterey Jack, Gruyère, Fontina, sharp white cheddar, or blue cheese for varied flavors.
- Vegetarian Version: Replace sausage with sautéed mushrooms, spinach, or bell peppers to keep it hearty and meat-free.
- Dairy-Free Option: Use almond milk or coconut milk in place of cream and milk, and dairy-free cheese alternatives.
Keywords: overnight breakfast casserole, croissant casserole, breakfast sausage casserole, make ahead breakfast, savory breakfast bake, sausage gravy, croissant bake
