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This lazy morning croissant bake turns buttery pastries into a mouthwatering breakfast that needs barely any work when you get up. Flaky croissants, hearty sausage, and smooth egg mixture come together in a dish fancy enough for special days but easy enough for regular weekends.
I whipped this casserole up when family came for holidays, and now we can't have Christmas morning without it. Getting it ready the night before means I can hang out with everyone instead of being stuck at the stove.
What You'll Need
- Croissants: Big ones make the best buttery foundation with a texture that's partly crisp, partly soft
- Breakfast sausage: Brings meaty flavor and fills you up - grab one with noticeable spices
- Cheddar cheese: Grate it yourself for smoother melting and better taste than the bagged stuff
- Eggs: Stick with large ones to keep your custard rich and your results reliable
- Milk: Whole makes everything creamier but 2% works in a pinch
- Dry mustard: Adds a hint of something special that makes the savory parts pop
- Salt and pepper: Pulls all the tastes together
How To Make It
- Get Your Pan Ready:
- Coat a 9×13 inch dish completely with butter or cooking spray. Tear up the croissants and spread them out, letting some pieces stack up a bit. Slightly stale croissants work better because they soak up more egg mix without getting mushy.
- Add Meat and Cheese:
- Scatter the already-cooked sausage crumbles all over the croissants so everyone gets some in their serving. Cover everything with shredded cheese that'll turn golden and gooey while it bakes.
- Mix Up The Egg Blend:
- Beat those eggs until they're totally smooth, then pour in milk while still stirring. Mix in dry mustard, salt, and pepper making sure there aren't any lumps. Don't skip the mustard - it seems weird but adds something special that makes everything taste better.
- Put It All Together:
- Drizzle the egg mix over everything slowly so it can sink in between all the layers. Press down gently with a spatula to help the croissants start soaking up the eggs. This step really matters for getting the texture just right.
- Let It Rest:
- Wrap it tight with plastic and stick it in the fridge for at least 2 hours, but leaving it overnight works even better. This waiting time lets the croissants drink up all the egg mixture and the flavors blend together nicely.
- Time To Bake:
- Let the dish warm up on the counter while your oven heats up for more even cooking. Bake it uncovered until the top gets golden and the middle is mostly set but still wobbles slightly, around 40-45 minutes. It'll finish cooking a bit after you take it out.
- Dishing It Up:
- Let it sit for 5-10 minutes after baking so it can firm up for easier cutting. Slice into big squares and enjoy while it's warm for that amazing mix of crispy and soft textures.
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The dry mustard is my hidden trick that guests can never quite figure out but always love. My grandma showed me this egg dish hack years ago and I've put it in every breakfast bake since. It adds just enough tang to balance out all the richness.
Twist It Your Way
Feel free to play around with this dish. Swap out sausage for crispy bacon, diced ham, or go meatless with cooked mushrooms and spinach. Try different cheeses like gruyere, fontina, or taco blend to change up the flavor. Toss in veggies such as bell peppers, browned onions, or asparagus based on what your family likes. Think of it more as a jumping-off point than a strict set of rules.
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Saving Leftovers
Any extras stay good in the fridge for up to 3 days. Cover your portion with a damp paper towel before microwaving so the croissants don't get tough. For bigger amounts, warm them in a 325°F oven for about 15 minutes. You can freeze cut portions for up to 2 months if you wrap them tight in plastic then foil - just move them to the fridge overnight before reheating.
What To Serve With It
This dish goes great with some fresh fruit, a simple green salad, or roasted tomatoes for balance. At brunch gatherings, put out a yogurt topping station and some mimosas too. During cold weather holidays, offer warm maple syrup on the side for folks who want their breakfast a bit sweeter. The casserole is filling enough on its own but fits in nicely with other morning favorites.
Common Questions
- → Can I swap out croissants for other bread?
Sure thing! Try brioche, challah or just day-old bread if you don't have croissants handy.
- → Can I make this dish gluten-free?
You bet! Just grab some gluten-free bread or croissant substitutes to make it work for gluten-free folks.
- → Can I add vegetables to this casserole?
Definitely! Toss in some cooked spinach, mushrooms or colorful peppers for extra tastiness and nutrients.
- → How early can I put this together?
You can mix everything up to 24 hours before cooking. Just cover it and pop it in the fridge until you're ready to bake.
- → Can I freeze leftovers?
Yep! Leftover baked portions freeze well for up to three months. Warm them in the oven for the best taste.
- → What cheese works best for this dish?
Shredded cheddar works great, but don't be afraid to try Swiss, Gouda, or a mix of whatever you love most.