Description
A hearty, savory Croissant Breakfast Casserole featuring browned pork sausage, sautéed onions and spinach, mixed with cubed croissants and a rich custard of eggs and cream. This make-ahead dish is perfect for a comforting breakfast or brunch, baked until golden and set.
Ingredients
Scale
Sausage and Vegetables
- 1/2 lb regular pork sausage
- 1/2 small onion or 1 large leek, diced
- 1 cup fresh spinach, roughly chopped
Cheeses
- 1/2 cup cheddar cheese, grated
- 1/2 cup monterey jack cheese, grated
Base
- 3 large croissants, cut or torn into 1–2 inch cubes
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 to a paper towel-lined plate and pat to remove excess grease. Place the sausage in a medium mixing bowl.
- Sauté Vegetables: Wipe the skillet clean slightly. Sauté diced onion until translucent. Add the chopped spinach and cook until wilted. Add the vegetables to the mixing bowl with sausage.
- Combine with Cheese and Croissants: To the bowl with sausage and vegetables, add grated cheddar and monterey jack cheeses along with the cubed croissants. Toss everything together well, then spread evenly into the bottom of an 8×8-inch baking pan.
- Prepare Custard Mixture: In a separate medium bowl, whisk together the eggs. Add milk, half and half, dry mustard, salt, black pepper, paprika, and garlic powder. Whisk until well combined.
- Assemble and Refrigerate: Pour the custard mixture evenly over the croissant mixture in the baking pan, ensuring to soak all croissant pieces. Cover the pan and refrigerate for at least 8 hours, preferably overnight, to allow flavors to meld and croissants to soak up the custard.
- Bake the Casserole: Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and unwrap. Bake uncovered for 45-50 minutes or until the center is set and the top is golden brown.
- Rest and Serve: Remove from the oven and let the casserole rest for about 10 minutes before serving to allow it to set further and make it easier to cut.
Notes
- If doubling the recipe, bake it in a 9×13-inch baking dish for 50-60 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, wrap tightly with plastic wrap and aluminum foil; freeze for up to 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 warm.
