Croissant Breakfast Bake
Croissant Breakfast Bake
Perfect for both casual weekend brunches and special occasions, this croissant breakfast bake transforms buttery croissants into a luxurious breakfast casserole that will have your guests requesting the recipe. The beauty of this dish lies not only in its rich flavors but also in its convenience—prepare it the night before and simply bake in the morning.
Preparation Time: 25 minutes
Resting Time: 8 hours (overnight)
Baking Time: 60 minutes
Servings: 8-10
Ingredients:
5 large day-old croissants, torn into large pieces
8 large eggs
2 cups whole milk
1 cup heavy cream
2 mild Italian chicken or pork sausages (removed from casings)
1 medium yellow onion
1 medium green pepper
1 cup white cheddar cheese
1 cup sharp cheddar cheese
Season to taste with salt and pepper
Instructions:
Generously butter a 9x13-inch baking dish. Arrange the torn croissant pieces in an even layer, ensuring some pieces are placed crust-side up for textural contrast.
In a skillet heat 3 to 4 tablespoon’s of olive oil and cook onions, green peppers and mushrooms until tender over medium high heat about 5-8 minutes.
Add sausage to onions, pepper and mushrooms and cook until sausage is cooked through.
Remove from heat and set aside to cool.
In a large bowl, whisk together the eggs, milk, heavy cream, salt and pepper. The mixture should be smooth and evenly spiced.
Once cooled, add sausage mixture and combine with egg mixture.
Fold cheeses into egg mixture.
Pour the pour the egg mixture evenly over the croissant pieces, gently pressing down to ensure all pieces are coated.
Rest Overnight Cover the baking dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight. This resting period allows the croissants to fully absorb the custard mixture.
Bake to Perfection The next morning, preheat your oven to 375°F. Remove the baking dish from the refrigerator and let it stand at room temperature while the oven preheats. Remove the plastic wrap.
Bake for 60 minutes, or until the top is golden brown and the center is set but still slightly jiggly. A knife inserted into the center should come out clean.
Recipe Notes:
Day-old croissants work best as they better absorb the custard mixture.
For added richness, choose all-butter croissants from your local bakery.
The breakfast bake can be prepared up to 24 hours in advance.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Whether you're hosting a holiday breakfast or simply want to elevate your weekend brunch game, this croissant breakfast bake delivers both sophistication and comfort in every bite. The contrast between the crispy top and custardy interior, punctuated by pockets of cream cheese and fresh berries, creates a memorable dish that's sure to become a family favorite.
Note: Croissants are locally sourced from The Flour District in Lynchburg,VA
