Breakfast casseroles are the unsung heroes of morning entertaining, but using croissants instead of regular bread takes the concept to a whole new level of luxury. This Easy Overnight Croissant Breakfast Casserole Recipe is buttery, flaky, and packed with savory goodness. It replaces the dense texture of standard strata with the light, airy layers of croissants, which soak up the egg custard while maintaining a crisp, golden top crust.
This savory version is packed with sausage, spinach, and Gruyere cheese, making it elegant enough for Christmas morning yet simple enough for a weekend treat. The “overnight” aspect means you do all the heavy lifting the night before. You simply wake up, put the dish in the oven, and let the aroma of baking pastry and sizzling sausage wake up the household.
Why You’ll Love This Recipe
Buttery Flakiness
The croissants make all the difference. Even after soaking in the egg mixture, the top layer puffs up and becomes incredibly crisp and buttery, contrasting with the creamy, soufflé like interior. It feels more indulgent than a standard bread casserole.
Versatility
You can customize the fillings easily. If you prefer bacon or ham, swap out the sausage. It is a forgiving recipe that always tastes gourmet. If you are looking for a more traditional potato based breakfast, The Ultimate Easy Sausage Hash Brown Breakfast Casserole Recipe is another excellent option to feed a hungry crowd.
Ingredients
- 6 large croissants, torn into pieces (day-old)
- 1 lb breakfast sausage
- 2 cups fresh spinach, chopped
- 2 cups Gruyere or Swiss cheese, shredded
- 8 large eggs
- 1 cup heavy cream
- 1 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Grease a 9×13 baking dish. Brown sausage in a skillet; stir in spinach to wilt.
- Place half the torn croissants in the dish. Top with sausage mix and 1 cup cheese.
- Top with remaining croissants and remaining cheese.
- Whisk eggs, cream, milk, garlic powder, salt, and pepper. Pour over casserole.
- Cover and refrigerate overnight.
- Preheat oven to 350°F (175°C). Bake for 45-55 minutes until golden and set.
- Let stand 10 minutes before serving.
Ingredient Highlights & Substitutions
Essential Ingredients
You need large, day old croissants (from the bakery section). If they are too fresh, leave them out on the counter for a few hours. Breakfast sausage (crumbled) provides the savory base. Gruyere cheese melts beautifully and adds a nutty flavor, though Swiss or Cheddar work too. Eggs, heavy cream, and milk create the rich custard. Fresh spinach adds color and nutrition.
Smart Substitutions
For a vegetarian version, skip the sausage and add sautéed mushrooms and roasted red peppers. You can use half and half instead of heavy cream to lighten it up slightly. If you don’t have croissants, brioche is the next best thing for richness.
Step-by-Step Instructions
Prep Phase
Grease a 9×13 inch baking dish. Tear the croissants into large chunks. Cook the sausage in a skillet until browned, breaking it apart. Add the spinach to the skillet in the last minute just to wilt it. Whisk eggs, cream, milk, salt, pepper, and garlic powder in a bowl.
Cooking Phase
Place half of the croissant pieces in the dish. Top with the sausage, spinach, and half the cheese. Layer the remaining croissants on top (try to leave some “crust” pieces facing up for texture). Sprinkle with the remaining cheese. Pour the egg custard evenly over the whole dish. Press down gently. Cover and refrigerate for at least 4 hours or overnight. Preheat oven to 350°F (175°C). Bake for 45 to 55 minutes until puffy and golden.
Pro Tips for Perfect Results
Technique Secrets
Don’t shred the croissants too small; you want big, recognizable chunks. Also, when pouring the custard, make sure to get in the nooks and crannies. The resting time is essential for the custard to permeate the buttery layers of the pastry.
Common Mistakes to Avoid
If the top is browning too fast before the center is set, tent it loosely with aluminum foil for the last 15 minutes of baking. Ensure the center is not jiggly; undercooked egg soaked croissants can be mushy.
Serving Ideas & Pairings
Presentation & Plating
Serve warm squares dusted with fresh parsley. A side of fresh berries or a melon salad helps cut the richness of the butter and cheese.
Pairing Suggestions
This is a rich dish, so serve with black coffee, orange juice, or a light smoothie.
Frequently Asked Questions
Q1? Can I use frozen croissants?
No, use baked croissants. You can buy them from the bakery or bake them from frozen dough first, then let them cool/stale before using.
Q2? Can I add veggies?
Yes, bell peppers or onions are great, but sauté them with the sausage first to remove excess water.
Q3? How long does it last?
Leftovers are good for 3 days in the fridge. Reheat in the oven to re-crisp the top.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 510 kcal |
| Total Fat | 35g |
| Saturated Fat | 18g |
| Cholesterol | 240mg |
| Sodium | 850mg |
| Carbohydrates | 28g |
| Dietary Fiber | 2g |
| Protein | 18g |
Conclusion
The Easy Overnight Croissant Breakfast Casserole Recipe is a luxurious way to start the day. It combines the comfort of a hot casserole with the elegance of French pastry, ensuring your brunch is nothing short of spectacular.
