Description
A hearty Croissant Breakfast Casserole featuring savory pork sausage, sautéed onions and spinach, layered with rich cheddar and Monterey Jack cheeses, all soaked in a flavorful egg custard and baked to golden perfection. Perfect for an easy make-ahead breakfast or brunch, this casserole combines flaky croissant bread with savory breakfast favorites for a comforting morning meal.
Ingredients
Scale
Sausage Mixture
- 1/2 lb regular pork sausage
- 1/2 small onion or 1 large leek, diced
- 1 cup fresh spinach, roughly chopped
- 1/2 cup cheddar cheese, grated
- 1/2 cup Monterey Jack cheese, grated
- 3 large croissants, cut or torn into 1–2 inch cubes
Egg Custard
- 6 large eggs
- 3/4 cup whole milk
- 1/2 cup half and half
- 3/4 tsp dry mustard
- 1/2 teaspoon salt
- 1/2 tsp ground black pepper
- 1/4 tsp paprika
- 1/8 tsp garlic powder
Instructions
- Cook the Sausage: In a large skillet over medium heat, brown the pork sausage until fully cooked. Transfer the sausage to a paper towel-lined plate to drain excess grease and pat lightly to remove any remaining fat. Place the cooked sausage in a medium mixing bowl.
- Sauté Vegetables: Using the same skillet, wipe it clean lightly and sauté the diced onion until translucent. Add the chopped spinach and cook until wilted. Add this cooked vegetable mixture to the bowl with the sausage.
- Combine with Cheese and Croissants: Toss the sausage and sautéed vegetables with the grated cheddar and Monterey Jack cheeses. Add the cubed croissants and mix gently to combine. Spread this mixture evenly into the bottom of an 8×8-inch baking pan.
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs until smooth. Add the whole milk, half and half, dry mustard, salt, black pepper, paprika, and garlic powder, whisking until fully combined.
- Soak and Chill: Pour the egg custard evenly over the croissant mixture in the baking pan. Press lightly to ensure all croissant pieces soak up the egg mixture. Cover the pan and refrigerate for at least 8 hours, preferably overnight, to allow flavors to meld and bread to absorb custard.
- Bake: Preheat the oven to 350°F (175°C). Remove casserole from the refrigerator and bake uncovered for 45-50 minutes or until the center is set and the top is golden brown.
- Rest and Serve: Let the casserole rest for 10 minutes after baking before serving to allow it to set and cool slightly for easier slicing.
Notes
- If doubling the recipe, bake in a 9×13-inch baking dish and extend baking time to 50-60 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For freezing, wrap tightly with plastic wrap and aluminum foil; freeze for 3-6 months.
- To reheat frozen casserole, thaw overnight in the fridge then bake at 350°F (175°C) for 20-25 minutes until heated through.
- Individual portions can be microwaved for 1-2 minutes until warmed.
