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