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My go-to for stress-free brunches or special mornings is this easy overnight croissant bake. It’s stuffed with crispy croissants, flavorful sausage, loads of gooey cheese, and a super simple egg mixture. While you sleep, it gets even better. Come morning, all you gotta do is pop it in the oven for a seriously rich breakfast.
Made it one Christmas and it vanished fast. Now my family wants it for every Easter and rainy weekend where nobody wants to cook.
Delicious Ingredients
- Eggs (large): These give everything structure and that soft, creamy bite. Use them fresh for extra fluffiness.
- Cheddar cheese (shredded): Melts well and brings big bold flavor if you grab sharp cheddar.
- Breakfast sausage: Packs in robust, salty goodness. Grab your favorite for the best results.
- Day old croissants: Flaky and rich, these soak up the mixture just right, never soggy.
- Milk: Brings everything together and adds some creaminess. Whole milk does the job best, but go with what’s in your fridge.
- Mustard powder: Brightens up the whole thing, so snag a fresh can if you can.
- Black pepper and salt: Lift up all the flavors. If you’ve got kosher salt and fresh pepper, even better.
Simple How-To
- Let It Rest Before Serving:
- Don’t dig in right away—let your casserole sit for a few minutes, then slice and enjoy when it’s warm.
- Bake Until Golden:
- Slide the dish into the oven without a cover and bake for about forty to forty-five minutes. The top should be golden and the middle shouldn’t wobble.
- Warm Up and Preheat:
- Take the casserole from the fridge and let it get to room temp. Set your oven to three-fifty while you wait.
- Chill Overnight:
- Cover tightly with plastic wrap and pop in the fridge for a couple of hours or overnight. This soaks up all the custard and deepens the flavor.
- Pour In Custard:
- Slowly pour the egg mix over the whole thing. Give the top a little press so the bread soaks it up. Let it sit for a few minutes.
- Mix Up Custard:
- In a giant bowl, whisk together eggs, milk, mustard powder, salt, and pepper until the mix looks totally blended and smooth.
- Add Cheese and Sausage:
- Sprinkle your sausage crumbles and shredded cheese evenly over your croissant pieces.
- Add Croissants:
- Rip or cut croissants into chunks and toss them in your greased dish so they cover the bottom.
- Grease Your Dish:
- Coat a 9 by 13 inch baking dish with butter or spray, making sure you don’t miss any corners.
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I’m a sucker for bold cheddar in this one. It stands up so well to all the richness. My kids love sneaking extra cheese when they help with layering croissants.
Best Ways to Store
Cover leftovers with foil or a lid and stash in the fridge. It keeps great for around three days. For busy mornings, just reheat in the oven or even microwave. Skip the freezer—the croissant layers turn kinda soggy.
Swaps and Substitutes
Use ham or crispy bacon if sausage isn’t your fave. Or try some veggies—sautéed mushrooms and spinach work great for a meatless version. Changing up the cheese to Gruyere or Monterey Jack gives it a fun twist.
Ways to Serve
This goes amazing with a bowl of colorful fresh fruit or crispy roasted potatoes. You can also toss on fresh chopped herbs or your favorite salsa to make it special.
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Where This Dish Comes From
Dishes like this are a big deal in classic American home cooking—super handy for group breakfasts or happy mornings. The croissant twist adds a French touch, making it comforting and extra tasty.
Recipe FAQs
- → Can I swap out cheddar for another cheese?
You sure can! Try Swiss, Monterey Jack, or mix up other cheeses you like for your own spin.
- → Do I really have to let this soak all night?
Overnight is best for soft, soaked bread, but even just 2 hours in the fridge will do the trick if you're in a rush.
- → Can I use something other than sausage?
Bacon, ham, or any veggie/meat-free swap works just fine instead of sausage in this bake.
- → Can I prep this ahead and freeze it?
Absolutely. Get it ready, freeze before baking, then thaw it overnight in the fridge for a fresh bake in the morning.
- → How can I tell it’s finished baking?
It's ready when the top’s looking browned and the middle isn’t wobbly anymore. If a knife poked in the middle comes out clean, you’re good.