Ingredients
Scale
- 6 large croissants, torn into pieces
- 1 lb breakfast sausage, cooked and crumbled
- 8 large eggs
- 2 cups whole milk or heavy cream
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded Gruyère or Swiss cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Arrange torn croissants evenly in the baking dish. Sprinkle cooked sausage over the croissants.
- In a bowl, whisk eggs, milk, salt, pepper, garlic powder, and paprika.
- Pour egg mixture evenly over the croissants and sausage.
- Top with shredded cheeses. Let sit for 15-20 minutes (or refrigerate overnight).
- Bake for 35-40 minutes until golden brown and set in the center.
- Garnish with parsley, serve warm, and enjoy!
Notes
- Make-Ahead: Assemble the night before and bake in the morning.
- Customizable: Swap sausage for bacon, ham, or plant-based alternatives.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat at 350°F.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 240mg
Keywords: Sausage Egg Cheese Casserole, breakfast bake, make-ahead brunch, easy breakfast, croissant casserole