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The Ultimate Make-Ahead Croissant Breakfast Casserole

A square slice of baked Croissant Breakfast Casserole topped with melted cheddar cheese.
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You need a breakfast that feels special but does not require hours of work. This buttery, flaky croissant breakfast casserole is easy to assemble the night before, making your morning stress-free. It is perfect for feeding a crowd at weekend brunch or holiday gatherings.

Ingredients

Scale
  • 1 (12-ounce) package butter croissants, about 12 croissants
  • 1 pound bulk breakfast sausage or diced ham
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 6 large eggs
  • 2 cups half-and-half or whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Grease a 9×13 inch baking dish. Tear the croissants into bite-sized pieces, about 1 inch each. Place the torn croissants evenly in the prepared baking dish.
  2. If using sausage, cook the breakfast sausage in a skillet until browned. Drain off any excess grease. If using ham, dice it into small pieces. Sprinkle the sausage or ham evenly over the croissants.
  3. Distribute the cheddar cheese and Monterey Jack cheese over the meat and croissants.
  4. In a large bowl, whisk together the eggs, half-and-half, Dijon mustard, salt, and pepper until fully combined. This is your rich egg custard.
  5. Slowly pour the egg custard mixture evenly over the croissant and cheese layers in the baking dish. Gently press down on the croissants with a spatula to help them absorb the liquid.
  6. Cover the dish tightly with plastic wrap or foil. Refrigerate for at least 4 hours, or preferably overnight, to allow the croissants to soak up the custard.
  7. When ready to bake, preheat your oven to 350 degrees F (175 degrees C). Remove the plastic wrap.
  8. Bake uncovered for 40 to 50 minutes, or until the casserole is puffed, golden brown on top, and the center is set (no liquid remains when tested with a knife).
  9. Let the casserole rest for 10 minutes before slicing and serving.

Notes

  • For a sweet variation, skip the meat and cheese. Instead, use 1 cup of fresh or frozen mixed berries (like blueberries or raspberries) and add 4 ounces of softened cream cheese, cut into small cubes, scattered over the croissants before pouring the custard. For the custard, use 1/2 cup sugar and 1 teaspoon vanilla extract instead of mustard, salt, and pepper.
  • If you need to bake immediately, let the assembled casserole sit at room temperature for 30 minutes before baking, though overnight soaking yields the best texture.
  • This recipe is great for feeding a crowd, easily doubling for a larger group or holiday brunch.

Nutrition

Find it online: https://yumdrizzle.com/croissant-breakfast-casserole-recipe-easy-brunch-bake/