Holiday Make-Ahead Croissant Egg Bake is a perfect dish to prepare in advance for festive mornings or special occasions. This savory casserole features flaky croissants layered with a savory blend of browned sausage, sweet bell peppers, onions, creamy cheese, and a rich custard infused with a touch of Dijon mustard and hot sauce for a subtle kick.
You’ll love how the croissants soak up the smooth egg mixture overnight, creating a luscious, almost soufflé-like interior beneath a golden, cheesy crust sprinkled with everything bagel seasoning and fresh green onions. This bake not only delivers comforting flavors in every bite but also frees up precious time on the morning of your celebration, making hosting effortless and delicious.
Ingredients
- 8–10 small/medium croissants (preferably stale)
- 1 tablespoon olive oil
- 1 lb breakfast sausage
- ½ yellow onion, diced
- 1 red bell pepper, diced
- 4 oz cream cheese, room temperature
- 2 cups white cheddar, grated
- 3 green onions, sliced
- ½ teaspoon paprika
- 10 eggs
- 1¼ cups half and half
- 1 tablespoon Dijon mustard
- 2 tablespoons hot sauce (like Frank’s or Tabasco)
- 2 tablespoons everything bagel seasoning
- Kosher salt
- Freshly cracked pepper
Instructions
1. Cook sausage and vegetables:
Heat olive oil in a skillet over medium heat. Brown the sausage, breaking it apart. Once nearly cooked, add diced onion and bell pepper. Cook until veggies soften, about 5 minutes. Let cool to room temp.
2. Prepare the filling:
In a bowl, combine sausage mixture, cream cheese, 1½ cups of grated cheddar, paprika, and sliced green onions. Mix well.
3. Prep the croissants:
Cut croissants in half lengthwise. Grease a 9×13-inch baking dish. Arrange the crescent bottoms in the dish. Spread filling evenly over them, then top with croissant halves.
4. Mix the custard:
In a blender or bowl, whisk eggs, half and half, Dijon mustard, hot sauce, salt, and pepper until smooth and uniform.
5. Soak croissants:
Reserve 2 tablespoons of egg mixture. Pour remaining egg custard over croissants. Cover and let soak for 1 hour at room temp or overnight in the fridge.
6. Bake:
Preheat oven to 375°F. Before baking, brush croissants with reserved egg custard, sprinkle everything bagel seasoning, and top with remaining cheddar cheese. Cover with foil and bake 30 minutes.
7. Finish baking:
Uncover and bake an additional 15-20 minutes, until eggs are set and no longer runny. Garnish with more sliced green onions and serve warm.
My Best Tips for Success
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Use stale croissants for best soaking without turning soggy.
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Let filling cool well before layering to prevent soggy dough.
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Reserve some egg custard to brush on top for beautiful browning.
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Cover casserole with foil initially to maintain moisture, then uncover for browning.
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Customize hot sauce to your preferred spice level.
Delicious Variations to Try
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Add sautéed mushrooms or spinach to the filling.
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Substitute sausage with bacon or chorizo for flavor twists.
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Top with Monterey Jack or pepper jack cheese for melty options.
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Incorporate herbs like thyme or rosemary for aromatic goodness.
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Swap bell peppers for roasted red peppers for sweetness.
Frequently Asked Questions
Can I assemble this the night before?
Yes, soaking overnight gives the best texture and flavor.
What if I don’t have half and half?
Use a mixture of milk and cream or whole milk.
How do I prevent croissants from getting soggy?
Use stale croissants and don’t pour custard too thickly at once.
Can I make this dairy-free?
Substitute dairy with plant-based alternatives and avoid cheese.
How long will leftover casserole last?
Store refrigerated up to 3 days, reheat gently.
Can this be frozen?
Freeze baked casserole in airtight containers; thaw and reheat.
Print
Holiday Make-Ahead Croissant Egg Bake
- Total Time: 9 hours 15 minutes
- Yield: 8 servings 1x
Description
A savory, flaky breakfast casserole with buttery croissants soaked in custard with Dijon mustard and hot sauce, sausage, bell peppers, and cheese, topped with cheddar and everything bagel seasoning.
Ingredients
8–10 small or medium croissants, preferably a day old
1 tbsp olive oil
1 lb breakfast sausage
½ yellow onion, diced
1 red bell pepper, diced
4 oz cream cheese, softened
2 cups grated white cheddar cheese, divided
3 green onions, sliced
½ tsp paprika
10 large eggs
1¼ cups half-and-half
1 tbsp Dijon mustard
2 tbsp hot sauce (like Frank’s or Tabasco)
2 tbsp everything bagel seasoning
Kosher salt and fresh cracked pepper, to taste
Instructions
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Cook sausage & veggies: Heat olive oil in a skillet over medium heat. Brown sausage, breaking it apart. Add onion and bell pepper; cook 5 minutes until softened. Remove from heat and let cool.
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Prepare filling: In a bowl, mix cooled sausage mixture with cream cheese, 1½ cups cheddar, paprika, and green onions until combined.
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Layer croissants: Cut croissants in half lengthwise. Butter or grease a 9×13‑inch baking dish. Arrange croissant bottoms in the dish, spread sausage filling evenly, then top with croissant halves.
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Whisk custard: In a bowl or blender, whisk eggs, half‑and‑half, Dijon mustard, hot sauce, salt, and pepper until smooth. Reserve 2 tbsp mixture; pour the rest evenly over croissants.
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Soak: Cover and refrigerate overnight, or let rest 1 hour at room temperature to allow croissants to absorb the custard.
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Bake: Preheat oven to 375°F (190°C). Brush croissants with reserved custard. Sprinkle everything bagel seasoning and remaining cheddar on top. Cover with foil and bake 30 minutes.
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Finish baking: Remove foil and bake 15–20 minutes longer, until eggs are fully set and top is golden. Garnish with more green onions before serving.
Notes
Use stale croissants to absorb moisture without sogginess. Cool sausage mixture before layering. Cover initially to retain moisture; uncover for browning. Adjust hot sauce for heat preference. Serve warm with fruit salad, potatoes, or greens.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 recipe
- Calories: 530
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 320 mg
Keywords: croissant egg bake, make ahead breakfast casserole, holiday brunch recipe, sausage egg bake, croissant breakfast casserole
