4.85 from 13 reviews

Breakfast Sausage Casserole

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white casserole dish filled with cooked egg and sausage casserole topped with chopped chives

My easy-to-make and delicious Breakfast Sausage Casserole is perfect for Easter brunch, any holiday or weekend get together. But what I love most about this cheesy, croissant filled casserole is that it is so creamy, flavorful and did I say EASY??

It makes for a quick breakfast for any day of the week. If you are cooking for your family, a few friends or a crowd, this Breakfast Sausage Casserole recipe makes the morning feel special and gets everyone coming back for seconds. 

If you are not a “breakfast person” this recipe could be a game changer to fix that. I often hear people say, “I don’t have time to eat breakfast”, but having this casserole pre-baked, and wrapped in individual servings is the answer to this time dilemma and it will forever change the way you think about breakfast!

croissants with cheese and sausage mixed together in a white glass casserole dish.

Why this Recipe Works:

  • This can be made as a make-ahead recipe.
  • It turns out perfect every time and never soggy!
  • It’s great for holiday mornings or for weekend brunch.
  • There are so many variations you can make with the breakfast casserole recipe that you will never grow tired of it. (see variations below).
  • Easy prep and clean up.
  • Makes for great leftovers, too!

Ingredient Notes

For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

ingredients to make a breakfast casserole in glass bowls.
  • Mini croissants: You can a regular size croissant too, just make certain that you have 14 ounces of croissants. Either way, it’s important to toast the cubed croissant bread so the casserole is not soggy.
  • Ground pork sausage: Make certain that you drain the cooked sausage before adding to the casserole. 
  • Gruyere cheese: I love Gruyere in this casserole but you can also use cheddar or even Swiss.
  • Dijon mustard: If you don’t have any on hand, you can also use dry mustard. I like the slight tangy flavor it adds but if you don’t have either, feel free to skip it! It won’t ruin anything. ?
  • Mozzarella cheese: Add some mozzarella cheese to the top for another layer of cheesy goodness.
  • Large eggs: the egg, bread and milk ratio is very important, so make certain that you use large eggs.
  • Whole milk: I recommend using whole milk when making the egg custard for best results.
  • Heavy cream: Adds a creamy richness to the casserole recipe.
a slice of breakfast sausage casserole on a white plate garnished with chives.

Step by Step Directions

For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.

  1. Toast the croissant pieces in the oven for about 10 minutes.
  2. Cook the sausage, drain and place in a large bowl.
  3. To the same pan, saute the onion. Add garlic. Add to the sausage.
  4. Add the croissant crouton pieces to the sausage along with the Gruyere cheese. Stir to combine.
  5. Pour this into a greased 9×13 inch glass casserole dish.
  6. Whisk together the eggs, milk, heavy cream, Dijon mustard, salt and pepper.
  7. Pour over the croissant/sausage mixture.
  8. Cover with plastic wrap and refrigerate for 1-2 hours, or overnight.
  9. Preheat the oven to 375°F.
  10. Add mozzarella cheese on top. Bake until casserole is set and tops have browned, ~35-40 minutes.
step by step photos building a sausage casseole.
an up close image of a casserole with cheese on top.

Expert Tips and Recommendations

  • Cover or not to cover? Bake the Sausage Breakfast Casserole uncovered for 35 t0 40 minutes. You are looking for a nice golden brown top, but if the croissants and cheese are browning too quickly, loosely cover towards the end with foil until the eggs and cream mixture are set.
  • Use a different bread if you aren’t feeling like croissants some other great options are sourdough, ciabatta bread, Hawaiian sweet dinner rolls, a hearty white sandwich bread, baguette bread, etc. Really any bread will work well.
  • Let it rest: all egg casseroles you’ll come across are bound together with an egg custard and it’s important to allow that custard to soak into the bread so everything can be distributed into the casserole to create a delicious breakfast. Soaking = cohesive casserole. Anywhere from 1-4 hours is plenty when using toasted croissants.
  • With that said…Don’t soak the croissants for too long. Since croissants are really buttery and soft, if you let the casserole soak for any longer than 12 hours in the egg custard, the casserole has a tendency to get mushy. Be sure to toast the croissant pieces, and don’t let it soak for too too long. If using a different sturdy bread, you won’t run into this issue as much but I typically only soak for 8ish hours or just overnight is perfect.
  • Add in different meats. Try adding in cooked bacon bits, ham, sliced sausage links, or even ground beef. Be sure to cook the meats prior. You can also kick up the flavors with Hot Italian Sausage, or for a more winter holiday feel, try Sage Sausage.
  • Add veggies! If adding in raw veggies the casserole has a risk of being watery. To keep this from happening, make sure you saute the vegetables before adding them to the casserole. Try adding in baby spinach, mushrooms, bell peppers, shredded carrots, or broccoli. Saute for 5-6 minutes or until water evaporates.
  • Try using different cheese options: Pepper Jack, Colby Jack, Monterey Jack, Swiss, or Cheddar are my favorite options. Just be sure to grate it yourself and not use pre-shredded cheese. It never melts as well!
breakfast sausage casserole on a plate with chives on top.

FAQ

How can I tell when the casserole is done?

Bake the casserole until a thermometer inserted at the center shows 160° F or just insert a knife near the center, and when it comes out clean, the casserole is done. It will have golden brown tops, look puffy and be firm to the touch, not jiggly.

Why is my breakfast casserole runny or watery? 

Make sure you always drain the sausage. Removing the extra grease keeps the casserole from becoming soggy. If adding veggies, saute the vegetables before adding them to the casserole. This helps draw out additional moisture, and helps keep the Breakfast Sausage Casserole from getting soggy. And be sure to toast the bread, and let it soak!

How should I store leftovers?

If you have leftovers you have a couple of options for storing the casserole. Once the casserole is at room temperature, wrap the casserole, or individual servings in an air tight container and store in the refrigerator for up to 5 day. OR in the freezer for up to 2 months. Once ready to serve your pre-baked casserole, I always like to thaw it out in the refrigerator overnight. This way, when you pop it in the oven at 357°, it will reheat evenly.

Can I make this an egg white casserole?

Of course. Just remember that in substituting egg whites for whole eggs, the ratio is 2 egg whites for 1 whole egg, or ¼ cup egg white for each whole egg.

a bite taken out of a casserole on a white plate.

Which sauce do you like to top eggs with?

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

two slices of egg casserole on a white plate
4.85 from 13 reviews

Breakfast Sausage Casserole

Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Servings: 8 large slices
This crowd pleasing Breakfast Sausage Casserole is made with the perfect combination of croissants, a creamy egg custard, cheese and pork sausage. It doubles as a great make-ahead week-day or weekend breakfast and always goes over well for holiday breakfast and brunch!

Ingredients

  • 2 packages mini croissants* (14 oz.)
  • 1 lb. ground pork sausage
  • 1 Tbsp. unsalted butter
  • 1/2 white onion, diced small
  • 3 cloves garlic, minced
  • 1 cup Gruyere cheese, shredded
  • 8 large eggs
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 1 Tbsp. Dijon
  • salt and pepper
  • 1 cup mozzarella cheese, shredded

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat the oven to 375°F. Cut the croissants into 1-inch cubes, or just tear apart with your hands. Spread on a sheet pan lined with parchment paper and toast for about 8-10 minutes. Remove from the oven and cool; turn off the oven.
    2 packages mini croissants* (14 oz.)
  • Meanwhile, cook the sausage in a saute pan over medium-high heat breaking it up with a wooden spoon until fully cooked. Drain the sausage in a colander and discard the grease. Pour the cooked sausage into a large mixing bowl.
    1 lb. ground pork sausage
  • To the same saute pan, melt the butter. Add the onions and cook, stirring occasionally, until fragrant, about 5 minutes. Add the garlic, stir for another 30 seconds or so. Transfer to the bowl with the sausage. Add the toasted croissants to the bowl, along with the Gruyere cheese. Stir until combined.
    1 Tbsp. unsalted butter, 1/2 white onion, diced small, 3 cloves garlic, minced, 1 cup Gruyere cheese, shredded
  • Grease a 9×13 inch casserole dish with baking spray and pour the sausage croissant mixture into the dish in an even layer.
  • In another mixing bowl whisk together the eggs, whole milk, heavy cream, Dijon mustard and heavy pinch of salt and pepper. Whisk until combined.
    8 large eggs, 1 1/2 cups whole milk, 1 cup heavy cream, 1 Tbsp. Dijon, salt and pepper
  • Pour the egg custard mixture over the croissants. Cover with plastic wrap and refrigerate for at least 1-2 hours, or up to 8 hours/overnight*
  • When ready to bake, preheat the oven to 375°F.
  • Sprinkle the mozzarella cheese on top. Bake uncovered for 35-40 minutes or until the tops are golden brown and the casserole is set. (Check around 30 minutes to make sure the tops aren't too browned, if they are cover with foil for the last few minutes).
    1 cup mozzarella cheese, shredded
  • Let the casserole rest for about 10 minutes before slicing. Garnish with chives, parsley, your favorite hot sauce or black pepper. Enjoy!

Video

Notes

    • *Croissants: Use a different bread if you aren’t feeling like croissants some other great options are sourdough, ciabatta bread, Hawaiian sweet dinner rolls, a hearty white sandwich bread, baguette bread, etc. Really any bread will work well. 
    • Let it rest: all egg casseroles you’ll come across are bound together with an egg custard and it’s important to allow that custard to soak into the bread so everything can be distributed into the casserole to create a delicious breakfast. Soaking = cohesive casserole. Anywhere from 1-4 hours is plenty when using toasted croissants.
    • With that said…Don’t soak the croissants for too long. Since croissants are really buttery and soft, if you let the casserole soak for any longer than 12 hours in the egg custard, the casserole has a tendency to get mushy. Be sure to toast the croissant pieces, and don’t let it soak for too too long. If using another sturdy bread, you won’t run into this issue as much but I typically only soak for 8ish hours.
    • Storage: Once the casserole is at room temperature, wrap the casserole, or individual servings in an air tight container and store in the refrigerator for up to 5 day. OR in the freezer for up to 2 months. Once ready to serve your pre-baked casserole, I always like to thaw it out in the refrigerator overnight. This way, when you pop it in the oven at 357°, it will reheat evenly.

Nutrition Information

Serving: 1slice, Calories: 564kcal (28%), Carbohydrates: 42g (14%), Protein: 27g (54%), Fat: 42g (65%), Saturated Fat: 20g (125%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Trans Fat: 0.2g, Cholesterol: 299mg (100%), Sodium: 685mg (30%), Potassium: 349mg (10%), Fiber: 0.2g (1%), Sugar: 4g (4%), Vitamin A: 1125IU (23%), Vitamin C: 1mg (1%), Calcium: 352mg (35%), Iron: 2mg (11%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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Jennifer

This was so easy and delicious! Perfect for picky eaters and meal prep

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Lindsay

This was a huge hit! I actually made it for dinner and had to use the crescent roll dough from a can because I couldn’t find any premade. But it was still good! Mine needed a few more minutes in the oven, but my oven tends be “cooler”.

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Allesandra

This was my first time making something like this and it was delicious! I topped it with lots of smoked paprika. My family all loved it!

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Christine

I think this recipe deserves well over 5 stars! Seriously I have made this twice since before posting this review. This is my favorite thing I have made so far from Kroll’s Korner.

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Chandra

My family always has egg casserole during the holidays but I’ve never actually made it myself until I saw this recipe, which I knew I just had to try. It really is easy & delicious!! I only put it in the fridge for 1.5 hours before baking and it turned out great. I also used pre-shedded Gruyere cheese (because I’m lazy and hate shredding cheese) and it still melted great. I did freshly grate the mozzarella cheese to place on top of the casserole though so it would melt thoroughly. If you too decide to cheat on grating the Gruyere cheese, don’t skimp on the quality of pre-shredded cheese you’re buying and try to use it shortly after buying for best results.

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Cammie

This will forever be my go-to savory breakfast casserole! Thank you! I added chopped, cooked bacon, caramelized onion, and thyme in place of the sausage and it was to die for! I took it to a baby shower and everyone raved about it.