Last updated on February 4, 2026

A Cozy Morning Craving

Do you ever wake up wanting something cozy, a little indulgent, but still wholesome enough to start the day right? I remember one sleepy Sunday when I wanted brunch-level comfort without the fuss—so I turned leftover croissants into a warm, savory casserole that felt like a hug in a dish. If you’re new to baked breakfast dishes, the soaking step can feel intimidating, but I promise this Croissant Breakfast Casserole Recipe is forgiving and stress-free. If you need more gluten-free breakfast ideas as alternatives, I often point readers to helpful resources like easy gluten-free breakfast casserole recipes to spark inspiration.

A Quick Look at This Croissant Breakfast Casserole Recipe Recipe

This Croissant Breakfast Casserole Recipe is a protein-rich, satisfying breakfast that pairs flaky croissants with eggs, cheese, and savory sausage for a balanced morning meal. It provides a good amount of protein from eggs and breakfast sausage, plus calcium from the cheddar and cream cheese. The inclusion of bell pepper and onions adds vitamin C and fiber to help round out the plate. While it’s a comfort food, it can be adapted for lower saturated fat or lighter portions, making it a flexible option for meal prep, family brunches, or a weekend treat that fits into a balanced lifestyle.

Ingredients You’ll Need for Croissant Breakfast Casserole Recipe

Below I break down the ingredients so you can shop confidently and make swaps that suit your diet.

Essentials

8–10 small/medium croissants, stale (day-old croissants soak better)
1 tablespoon olive oil (for browning)
1 lb breakfast sausage — use turkey or chicken breakfast sausage (no pork)
1/2 yellow onion, diced
1 red bell pepper, diced
4 oz cream cheese, room temperature
2 cups white cheddar, grated (about 8 oz)
3 green onions, sliced (scallions)
1/2 teaspoon paprika
10 large eggs
1 1/4 cups half and half (or use whole milk for a lighter option)
1 tablespoon Dijon mustard
2 tablespoons hot sauce (Frank’s, Tabasco, or your favorite)
2 tablespoons everything bagel seasoning
Kosher salt and freshly cracked black pepper, to taste

Notes: I list turkey or chicken sausage deliberately to keep this recipe pork-free and approachable for more diets. The croissants add richness; if you want to lighten things, use fewer croissants or pair with extra veggies.

Optional add-ons

1 cup baby spinach, roughly chopped (boosts fiber, iron, and vitamins)
1 cup sliced mushrooms, sautéed (earthy flavor and extra nutrients)
1/2 cup diced tomatoes or sun-dried tomatoes (brightness)
1/4 cup chopped fresh herbs (parsley, chives, or dill)
1/2 cup reduced-fat cheddar or a mix of cheeses to cut saturated fat
A sprinkle of red pepper flakes for extra heat

Substitutions and shortcuts

Croissants: If you don’t have croissants, use day-old brioche or a sturdy gluten-free roll (see gluten-free options in my other roundups like 9 tasty gluten-free recipes for ideas).
Sausage: Swap for cooked, crumbled chicken sausage, seasoned ground turkey, or a plant-based sausage substitute if you’re vegetarian (use beyond meat crumbles for texture).
Dairy: Use low-fat cream cheese and lower-fat milk or a milk alternative (unsweetened oat milk for slightly creamier texture) to reduce calories.
Cheese: Swap white cheddar for Monterey Jack, Gruyère, or a melty low-fat cheese for different flavor profiles.
Make it quicker: Brown the sausage and veggies the night before and store in the fridge; assemble in the morning and bake.

How to Make Croissant Breakfast Casserole Recipe Step-by-Step

This recipe is straightforward. I’ll walk you through each step and explain a few small tricks that preserve nutrients and keep everything flavorful.

Brown the meat and veggies

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the turkey or chicken breakfast sausage and break it apart with a wooden spoon. Brown until mostly cooked through.
Add the diced onion and red bell pepper. Cook for 4–6 minutes until the onion is translucent and the pepper has softened. Sauteing the vegetables briefly helps bring out their sweetness while keeping most of their vitamins intact—don’t overcook.
Remove the pan from heat and let the mixture cool to room temperature (this prevents the cream cheese from melting and separating when mixed).

Mix the filling

In a medium bowl, combine the cooled sausage mixture with 4 oz room-temperature cream cheese, 1 1/2 cups of the shredded cheddar, the paprika, and 2 sliced green onions.
Mix until evenly combined. The cream cheese acts as a binder so the filling stays creamy without needing excessive extra fat.

Prep the croissants

Cut each croissant in half lengthwise. Lightly grease a 9×13-inch baking dish and arrange the bottom halves snugly across the bottom.
Spoon the sausage and cheese filling across the croissant bottoms, dividing it evenly. Top with the croissant tops, pressing down gently so they nestle into the filling.

Mix the eggs

In a blender or large mixing bowl, whisk together 10 eggs, 1 1/4 cups half and half, 1 tablespoon Dijon mustard, 2 tablespoons hot sauce, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly cracked pepper until completely smooth.
A blender helps make an ultra-smooth custard; if whisking by hand, whisk vigorously until the mixture is uniform and slightly frothy.

Pour and set

Reserve 2 tablespoons of the egg mixture in a small cup or bowl; set aside for brushing later.
Pour the remaining egg mixture around the croissants in the baking dish, letting it seep into the layers. Cover the dish and let it soak for at least 1 hour at room temperature, or refrigerate overnight for a deeper soak. Overnight makes assembly faster in the morning and improves texture.

Bake

Preheat the oven to 375°F (190°C).
Before baking, brush the croissant tops with the reserved egg mixture and sprinkle 2 tablespoons of everything bagel seasoning over the top. Add a bit more shredded cheese if desired.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 15–20 minutes, until the eggs are set and no longer runny and the top is golden.
Let the casserole rest 10 minutes before slicing. Resting helps the custard finish setting and makes serving cleaner.

Tips for nutrient preservation and better texture:

Don’t overcook vegetables; cook until just tender to keep vitamins and texture.
Let the sausage and veggies cool before combining with soft cheeses to avoid separation.
Overnight soaking makes a creamier interior; shorter time yields a lighter texture.
Use olive oil for browning instead of butter to replace some saturated fat with monounsaturated fat.

Common Mistakes to Avoid

I’ve learned the hard way that a few small errors can turn a promising casserole into a soggy or bland dish. Start with this quick tip: temperature and timing matter. Let the filling cool before mixing, and give the croissants time to soak.

Mistake 1: Not letting the sausage mixture cool

Mixing hot sausage and veggies with cream cheese can cause the cheese to melt and separate, leaving you with a greasy filling. Let the mixture cool to room temperature before combining for a cohesive, creamy texture.

Mistake 2: Skipping the soak

If you try to bake immediately after pouring the egg mixture, the custard won’t fully penetrate the croissant layers and you’ll end up with dry pockets. Allow at least an hour for the croissants to absorb the egg mixture, or do it overnight for best results.

Mistake 3: Overbaking or underbaking

Overbaking dries out the custard; underbaking leaves it runny. Follow the covered/uncovered timing (30 minutes covered, then 15–20 minutes uncovered) and check near the end—the center should be set but still slightly jiggly. A knife inserted in the center should come out mostly clean.

Serving Suggestions for Croissant Breakfast Casserole Recipe

This casserole is satisfying on its own, but I love pairing it with fresh, lighter sides that balance the richness.

Start by planning fresh, seasonal accompaniments that add color and nutrients without too much extra work.

Bright green salad with lemon vinaigrette

A simple green salad (baby spinach, arugula, or mixed greens) with a lemon-olive oil vinaigrette cuts through the richness and adds vitamin C, fiber, and a refreshing contrast.

Fresh fruit platter

Serve sliced oranges, berries, or melon for natural sweetness and hydration. Fruit adds vitamin C and fiber and makes the meal feel complete without added sugar.

Light yogurt and herb dip

A small bowl of Greek yogurt mixed with chopped chives, lemon zest, and a pinch of salt makes a creamy, protein-rich accompaniment. It’s great for guests who want a tangy counterpoint to the savory casserole.

Conclusion

I love this Croissant Breakfast Casserole Recipe because it blends comfort and practicality—flaky croissants, a savory sausage-egg custard, and melty cheese make a nourishing breakfast that stretches to feed a crowd or provide easy meal-prep portions for busy mornings. It supports a healthy lifestyle when you make thoughtful swaps: choose lean turkey sausage, add extra vegetables, and use lower-fat dairy options if you prefer. The recipe is flexible, forgiving, and perfect to adapt to your family’s tastes. Try it this weekend—then tell me how you made it your own.

FAQs About Croissant Breakfast Casserole Recipe

Q1: Can I make the Croissant Breakfast Casserole Recipe ahead of time? A1: Yes. Assemble the casserole up to the point of baking, cover, and refrigerate overnight. Bring it to room temperature while the oven preheats and bake as directed. Overnight soaking actually improves texture and flavor.

Q2: Can I freeze the Croissant Breakfast Casserole Recipe? A2: You can freeze individual portions after baking and cooling. Wrap tightly and freeze up to 2 months. Reheat gently in a 350°F oven or microwave until warmed through. The texture of the croissants may soften slightly after freezing.

Q3: Is the Croissant Breakfast Casserole Recipe healthy for a balanced breakfast? A3: When made with lean turkey or chicken sausage, extra vegetables, and mindful cheese choices, the recipe provides protein, calcium, and some fiber, making it a balanced option for occasional breakfasts or weekend meal prep.

Q4: Can I make the Croissant Breakfast Casserole Recipe gluten-free? A4: To keep it gluten-free, substitute certified gluten-free croissants or use gluten-free rolls. Make sure the breakfast sausage and everything bagel seasoning are labeled gluten-free. For more ideas on gluten-free breakfasts, check gluten-free recipe roundups.

Q5: How can I lighten up the Croissant Breakfast Casserole Recipe without losing flavor? A5: Use low-fat cream cheese, swap half and half for whole milk or a milk alternative, reduce the cheese slightly, add more vegetables (spinach, mushrooms, peppers), and choose lean turkey or chicken sausage. Small flavor boosters like Dijon and hot sauce keep the taste bold without extra calories.

Croissant Breakfast Casserole Recipe

A Cozy Morning Craving

A Quick Look at This Croissant Breakfast Casserole Recipe Recipe