I love croissants and can eat them every day. If you like breakfast casseroles but think they call for bread, this casserole is perfect for you. Savory meat, cheese, tender and flaky croissants and creamy sauce is a heavenly combination.
I usually make this casserole on weekends, but you can meal prep the components the night before and quickly assemble everything in the morning. Even though I call it “breakfast casserole”, it can be served for lunch or dinner.
Sausage and croissant breakfast casserole
I usually don't have time in the morning, but I really like delicious casseroles. I love the egg and cheese combination, but this recipe takes everything to the next level. Croissant taste surprisingly great combined with sausages and other savory ingredients. It's my new favorite so I'm excited to share this recipe with you.
- 8 eggs
- 6 large croissants
- 6 slices bacon
- 625 ml whole milk
- 225 ml heavy cream
- 30 ml chives, chopped
- 30 ml thyme leaves, chopped
- 5 ml salt
- 5 ml black pepper
- 3 ml cayenne
- 225 ml shredded gruyere
- 225 ml mozzarella, shredded
- 10 ml melted butter
Preheat the oven to 450F. Place the croissants on a baking sheet and bake for 5 minutes. They should get browned. Take a skillet, place it over medium heat and cook bacon for 7 minutes.
Discharge bacon fat and chop it into small pieces.
Take a bowl, add chives, thyme, milk and eggs. Add salt, pepper and cayenne. Mix everything together. Add mozzarella and gruyere. Butter the baking dish. Place bacon and croissants into the dish, pour the mixture on top. Every croissant should be covered in the egg mixture. You can refrigerate the mixture for 8 hours.
Preheat the oven to 350F. Bake the casserole for 40 minutes, top with cheese and bake for 10 minutes more. Serve warm.