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This overnight croissant bake turns flaky pastries into a lush morning dish you prep before bed. I host family brunches often, and this has become my go-to trick for spending time with my guests instead of being trapped in the kitchen.
I first whipped up this dish when my wife's parents stayed for a long weekend. Their faces lit up after the first bite, and that's when I knew we'd found our new family breakfast tradition for special days.
What You'll Need
- Six large croissants: Ripped into chunks to make a buttery foundation with plenty of spots for the egg mix to soak into
- One pound breakfast sausage: Brings meaty goodness and rich flavor—try to get one with sage for extra tastiness
- Two cups shredded cheddar cheese: Makes those awesome stretchy bites, pick medium or sharp depending what you like
- Six large eggs: They're the glue that holds everything together—let them sit out a bit for smoother mixing
- Two cups milk: Adds that smooth, dreamy texture, and full-fat works best
- Dry mustard: Gives a tiny kick that cuts through the richness
- Salt and pepper: Wakes up all the flavors
Easy Cooking Steps
- Get Your Dish Ready:
- Coat your 9×13 pan with butter, getting into all the corners. Cut or tear those croissants into roughly 2-inch pieces and spread them around. Don't pack them too tight—they need space to soak up all that egg mixture.
- Layer In The Goodies:
- Cook your breakfast sausage in a pan until it's done, breaking it into little bits as it browns. Pat away extra grease with paper towels, then sprinkle it over your croissant pieces. Add your cheese layer next, making sure it's spread out so everyone gets plenty.
- Whip Up The Egg Mix:
- Grab a big bowl and beat those eggs until they're frothy—about half a minute of good whisking does it. Pour in milk, dry mustard, salt, and pepper, then keep whisking until everything's smooth. The mustard tends to clump, so make sure you break up any lumps.
- Put It All Together:
- Pour your egg mix slowly across everything in the baking dish. Take a spoon and gently push down on the croissant pieces to help them drink up the liquid. They'll float at first but will soak it all up gradually.
- Let It Rest:
- Cover everything tightly with plastic wrap and stick it in the fridge for at least 2 hours, but leaving it overnight works even better. This waiting time isn't optional—it lets the croissants turn soft and pudding-like instead of just being dry bread with eggs on top.
- Bake Until It Looks Amazing:
- Heat your oven to 350°F and take the dish out of the fridge while the oven warms up. Bake it uncovered for 40-45 minutes until it turns golden on top and firms up in the middle. It should wiggle slightly but not look wet or soupy.
- Enjoy It Hot:
- Let it sit for 5-10 minutes before cutting pieces. This short break gives you cleaner slices and lets the flavors settle. Serve it while it's still warm and the cheese is all melty and stretchy.
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What I love most about this dish is how the croissant edges that stick out get all crispy and golden while the inside stays soft and custardy. The different textures remind me of my grandma's bread pudding, though she'd be surprised to see me using fancy croissants.
Custom Touches
This breakfast bake can handle all kinds of changes based on what you like or what's in your fridge. Switch the sausage for crispy bacon or chopped ham if you want. Don't eat meat? Throw in some cooked mushrooms, spinach, and peppers instead. Try Swiss, Gruyère, or spicy jack cheese for different flavors. Want something a bit sweet? Toss in diced apple or some fresh berries right before it goes in the oven.
What To Serve With It
This dish stands strong by itself, but I like to round out the meal when we have guests. A light green salad with dressing cuts through the richness nicely. Some fresh fruit, especially oranges or berries, matches up perfectly with the savory parts. For fancy gatherings, set up mimosas or Bloody Marys next to a pot of coffee. Putting a small bowl of maple syrup on the table lets folks add a touch of sweetness if they want.
Keeping Leftovers
One great thing about this dish is how well it works the next day. Put any extra pieces in a sealed container in the fridge where they'll stay good for about three days. To warm up a single piece, microwave it for 1-2 minutes until hot. For a crunchier top, heat it in a 325°F oven for around 15 minutes. The casserole freezes really well too. Cut cold leftovers into single portions, wrap them tight in plastic, and freeze for up to two months. Let them thaw in the fridge overnight before warming them up.
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Frequently Asked Questions
- → What should I use instead of croissants?
You'll get similar results swapping in challah, brioche, or plain sandwich bread. Feel free to pick what you like!
- → Can I skip the sausage?
Sure, just leave it out or swap with bacon, ham, or any meat substitute you prefer.
- → Is this casserole okay to freeze?
If it's prepped but still raw, freeze it up. Let it defrost in your fridge overnight before baking as usual.
- → How do I make sure the eggs soak in well?
After adding the egg mix, press evenly on the top with a spatula. That'll help it seep through the layers.
- → What veggies go well in this dish?
Try diced peppers, spinach, mushrooms, or onions for extra flavor and nutrients. Add whatever you like!