If you are searching for a fantastic, comforting brunch dish that is sure to wow everyone at the table, then look no further than this *Croissant Breakfast Casserole with Sausage, Cream Cheese, and Green Onions Recipe*. It’s a luscious harmony of flaky croissants soaked in a rich egg custard, nestled with savory breakfast sausage, rich cream cheese, sharp white cheddar, and bright green onions. The combination creates a breakfast casserole that feels indulgent yet approachable, and it’s perfect for those leisurely mornings when you want a warm, satisfying meal that fills the house with irresistible aromas.
Ingredients You’ll Need
All the ingredients in this recipe come together in the most delightful way. Each one plays a vital role—from the buttery croissants providing a tender base, to the sausage bringing savory depth, and the cream cheese offering creamy richness that ties everything together. Even the green onions add a lively pop of fresh color and flavor!
- 8 – 10 small/medium croissants, stale: Slightly stale croissants soak up the custard perfectly without getting too soggy, giving you that melt-in-your-mouth texture.
- 1 tablespoon olive oil: Used for browning the sausage mixture to build deep, savory flavor.
- 1 lb breakfast sausage: The hearty protein that adds spice and fullness to the casserole.
- 1/2 yellow onion, diced: Adds gentle sweetness and a tender bite when cooked with the sausage.
- 1 red bell pepper, diced: Brings a subtle sweetness and vibrant hue to brighten the dish.
- 4 oz cream cheese, room temperature: Creamy and tangy, it melts beautifully into the sausage mixture for luscious texture.
- 2 cups white cheddar, grated (divided): Sharp and flavorful, most is folded inside with the filling while a little tops the casserole for golden goodness.
- 3 green onions, sliced: Provides fresh, mild onion flavor and a lovely green garnish.
- 1/2 teaspoon paprika: Adds subtle smoky warmth to deepen the flavor profile.
- 10 eggs: The base of the custard that binds everything to create a tender, fluffy texture.
- 1 1/4 cups half and half: Keeps the custard wonderfully creamy and smooth.
- 1 tablespoon Dijon mustard: Adds a slight tang and complexity to the egg custard mixture.
- 2 tablespoons hot sauce (such as Frank’s or Tabasco): Gives a gentle kick and balances the rich flavors.
- 2 tablespoons everything bagel seasoning: Sprinkled on top for a crunchy, savory finish that amps up the flavor.
- Kosher salt (about 1 teaspoon divided): Enhances all the layers of flavor.
- Freshly cracked pepper (about 1/2 teaspoon divided): Adds just the right amount of bite and aroma.
How to Make Croissant Breakfast Casserole with Sausage, Cream Cheese, and Green Onions Recipe
Step 1: Brown the Meat and Vegetables
Start by heating the olive oil in a skillet over medium heat. Add the breakfast sausage and break it apart with a spoon as it cooks, ensuring it browns evenly and develops rich flavor. Once the sausage is nearly cooked through, stir in the diced yellow onion and red bell pepper, letting them soften until fragrant. This base is where the savory magic begins, combining meaty richness with sweet, tender veggies. Remove from heat and allow the mixture to cool to room temperature before the next step.
Step 2: Mix the Filling
In a large bowl, take your cooled sausage and veggie mixture, and fold in the cream cheese, 1 1/2 cups of grated white cheddar, paprika, and sliced green onions. Mix everything thoroughly until you have a creamy, luscious filling that is bursting with flavor and texture. This creamy mixture is the soul of the Croissant Breakfast Casserole with Sausage, Cream Cheese, and Green Onions Recipe, so don’t rush the process!
Step 3: Prep the Croissants
Slice the croissants in half lengthwise, creating perfect little “sandwich” bases. Lightly grease a 9×13 inch baking dish to prevent sticking, then arrange the bottom halves of the croissants evenly in the dish. Carefully spread the sausage and cheese filling over each croissant bottom, then crown each with the top halves to resemble sandwiches. This sets the stage for the custard soak, ensuring every bite will be packed with flavor and the classic croissant flakiness.
Step 4: Mix the Eggs
Whisk together the eggs, half and half, Dijon mustard, hot sauce, half a teaspoon of kosher salt, and half a teaspoon of freshly cracked pepper in a blender or bowl. Whisk until the mixture is silky smooth and uniform, creating the custard that will soak into the croissants and filling. Be sure to reserve about two tablespoons of this egg mixture for brushing on top later – this little trick helps achieve a beautiful golden crust!
Step 5: Pour the Egg Mixture and Let It Set
Pour the egg custard over and around the croissant sandwiches in your baking dish, making sure everything is well coated. Cover the casserole and let it sit at room temperature for at least one hour so the croissants can soak up all that creamy egg goodness. If you want to get ahead, you can refrigerate it overnight to let the flavors marry even better. This soak time truly transforms the dish, setting it apart from any ordinary casserole.
Step 6: Bake to Perfection
Preheat your oven to 375°F (190°C). Before popping the casserole in the oven, use the reserved egg mixture to lightly brush the top of the croissants. Then sprinkle the entire dish with the everything bagel seasoning and the remaining grated white cheddar. Bake uncovered for 40 to 45 minutes until the custard is fully set, the cheese is melty and bubbly, and the croissants have a gorgeous golden brown finish. Let the casserole rest a few minutes after baking to set perfectly before serving.
How to Serve Croissant Breakfast Casserole with Sausage, Cream Cheese, and Green Onions Recipe
Garnishes
This casserole shines on its own, but adding a sprinkle of freshly chopped green onions or a pinch of extra everything bagel seasoning on top just before serving can elevate the presentation and add a fresh burst of flavor. You might also enjoy a dollop of sour cream or a little drizzle of hot sauce for those who love an extra kick.
Side Dishes
Pair this hearty Croissant Breakfast Casserole with Sausage, Cream Cheese, and Green Onions Recipe alongside a light fruit salad full of berries and citrus to balance the richness, or fresh mixed greens with a tangy vinaigrette for a refreshing crunch. A cup of your favorite coffee or freshly squeezed orange juice rounds out an ideal brunch spread.
Creative Ways to Present
For a stunning presentation, serve the casserole in individual ramekins layered with the same ingredients for personalized portions, great for gatherings. Alternatively, portion it into squares and stack on a platter with fresh herbs scattered around to add that charming, rustic vibe that’s perfect for sharing. It’s always a crowd-pleaser when presented with care.
Make Ahead and Storage
Storing Leftovers
Leftover Croissant Breakfast Casserole keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld beautifully, and reheating portions is quick and easy for busy mornings.
Freezing
You can freeze leftovers by wrapping portions tightly in plastic wrap and placing them in a freezer-safe container or bag. Frozen casserole pieces stay good for up to 2 months. Just thaw overnight in the fridge before reheating to enjoy that fresh-baked taste again.
Reheating
Reheat your casserole pieces in the microwave for 1-2 minutes or until warm, or for a crispier top, pop them in a 350°F oven for 10-15 minutes. This keeps the crust flaky and the inside moist and flavorful, just like the first time you enjoyed the Croissant Breakfast Casserole with Sausage, Cream Cheese, and Green Onions Recipe.
FAQs
Can I use fresh croissants or must they be stale?
While fresh croissants can be used in a pinch, slightly stale croissants absorb the custard better without turning too mushy, giving you that wonderful texture contrast between buttery flakiness and creamy egg custard.
Is it possible to make this casserole vegetarian?
Absolutely! Simply substitute the breakfast sausage with your favorite vegetarian sausage or sautéed mushrooms and extra bell peppers for a hearty, veggie-packed version that still delights with creamy cheese and eggs.
How long can I soak the casserole before baking?
The casserole should soak for at least one hour at room temperature to let the croissants absorb the custard fully. Alternatively, you can refrigerate it overnight, which deepens the flavors and makes baking even more convenient.
Can I prepare this recipe ahead for a brunch party?
This recipe is perfect for making ahead. Assemble it the night before, store it in the fridge as directed, and bake fresh on the day of your brunch. It’s a fantastic way to reduce morning stress and impress your guests.
What can I substitute for the everything bagel seasoning?
If you don’t have everything bagel seasoning, a mix of sesame seeds, poppy seeds, dried onion flakes, dried garlic flakes, and coarse salt works beautifully as a homemade alternative that adds the same delicious savory crunch.
Final Thoughts
This Croissant Breakfast Casserole with Sausage, Cream Cheese, and Green Onions Recipe is one of those recipes that feels like a warm hug at breakfast time. With its irresistible mix of flaky croissants, creamy cheese, and savory sausage, it’s a real crowd-pleaser that can easily become your go-to for special weekend mornings or holiday brunches. I genuinely hope you give it a try and watch it become a beloved staple in your kitchen. Happy cooking!
Print
Croissant Breakfast Casserole with Sausage, Cream Cheese, and Green Onions Recipe
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
This Croissant Breakfast Casserole with Sausage, Cream Cheese, and Green Onions is a savory, comforting dish perfect for brunch or special breakfasts. It features flaky croissants layered with a creamy sausage and cream cheese filling, combined with eggs, cheddar, and a flavorful custard mixture. The casserole is baked until golden and bubbly, delivering a delicious blend of textures and tastes that will delight any crowd.
Ingredients
Croissants and Casserole Base
- 8 – 10 small/medium croissants, stale
- 1 tablespoon olive oil
- Kosher salt (about 1 teaspoon divided)
- Freshly cracked pepper (about 1/2 teaspoon divided)
- 2 tablespoons everything bagel seasoning
Sausage and Vegetable Mixture
- 1 lb breakfast sausage
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 4 oz cream cheese, room temperature
- 2 cups white cheddar, grated (divided: 1 1/2 cups for mixture, remainder for topping)
- 3 green onions, sliced
- 1/2 teaspoon paprika
Egg Custard Mixture
- 10 eggs
- 1 1/4 cups half and half
- 1 tablespoon Dijon mustard
- 2 tablespoons hot sauce (such as Frank’s or Tabasco)
Instructions
- Brown the meat and veggies: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the sausage and cook, breaking it apart with a spoon, until it is mostly cooked through. Then add the diced yellow onion and red bell pepper and cook until the vegetables are soft and fragrant. Remove from heat and set aside to cool to room temperature.
- Mix the filling: In a large bowl, combine the cooled sausage mixture with the cream cheese, 1 1/2 cups of shredded white cheddar, paprika, and sliced green onions. Mix thoroughly until well incorporated and creamy.
- Prep the croissants: Slice the croissants in half lengthwise. Lightly grease a 9×13 inch baking dish with nonstick spray or butter. Arrange the bottom halves of the croissants evenly in the baking dish. Divide the sausage filling evenly over the croissant bottoms, then place the top halves back over the filling to form sandwiches. Set aside.
- Mix the eggs: In a blender or a mixing bowl, whisk together the eggs, half and half, Dijon mustard, hot sauce, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly cracked pepper until very smooth and uniform in texture.
- Pour and set: Reserve about 2 tablespoons of the egg mixture for brushing later. Pour the remaining egg mixture evenly around and over the croissant sandwiches in the dish. Cover the casserole and let it soak at room temperature for at least 1 hour, or refrigerate overnight to allow the croissants to absorb the egg custard fully.
- Preheat the oven: When ready to bake, preheat the oven to 375°F (190°C).
- Bake: Before placing the casserole in the oven, brush the croissants lightly with the reserved egg mixture. Sprinkle the entire casserole with the everything bagel seasoning and a bit more shredded white cheddar on top. Bake uncovered in the preheated oven for 40 to 45 minutes, or until the custard is fully set, the top is golden brown, and the cheese is melted and bubbly. Let rest a few minutes before serving.
Notes
- Using stale croissants is essential as they hold up better to soaking in the egg custard without becoming too soggy.
- You can prepare the casserole the night before and refrigerate it overnight to save time in the morning.
- Feel free to adjust the hot sauce amount to your preferred spice level.
- Substitute breakfast sausage with turkey sausage for a leaner option if desired.
- The everything bagel seasoning adds a nice crunch and flavor but can be omitted or replaced with another seasoning blend.
- Let the casserole rest a few minutes after baking to allow it to set fully and make serving easier.
