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Delicious overnight croissant breakfast casserole with cheese and herbs, perfect for effortless mornings.
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Transform Your Mornings with This Irresistible Overnight Croissant Breakfast

This savory and satisfying breakfast casserole is perfect for holiday mornings. Flaky croissants are layered with eggs, cheese, and flavorful toppings, creating a dish that’s easy to prepare the night before and bake in the morning. Ideal for feeding a crowd!
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 6 large croissants torn into pieces
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 lb breakfast sausage cooked and crumbled
  • 1/2 cup diced bell peppers optional
  • 1/2 cup diced onions optional
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh parsley or chives chopped (for garnish)

Method
 

  1. Grease a 9×13-inch baking dish. Spread the torn croissants evenly in the dish. Sprinkle the cooked sausage, diced bell peppers, and onions (if using) over the croissants.
  2. In a large bowl, whisk together eggs, milk, heavy cream, garlic powder, smoked paprika, salt, and black pepper. Stir in 1 1/2 cups of cheddar cheese and all the Parmesan cheese.
  3. Pour the egg mixture evenly over the croissants and sausage. Press gently to ensure the croissants absorb the liquid. Cover the dish with plastic wrap and refrigerate overnight (or at least 4 hours).
  4. Preheat the oven to 350°F (175°C). Remove the plastic wrap and sprinkle the remaining 1/2 cup of cheddar cheese over the top. Bake uncovered for 40-45 minutes, or until the center is set and the top is golden brown.
  5. Let the casserole cool for 5-10 minutes before serving. Garnish with fresh parsley or chives and enjoy!

Notes

  • For a vegetarian option, omit the sausage and add sautéed spinach or mushrooms.
  • This dish can be assembled the same morning if needed; let it sit for at least 30 minutes before baking to absorb the liquid.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.