Overnight Croissant Breakfast Casserole

What do you typically serve Christmas morning? I usually will have cinnamon rolls at the ready but this year, I'm thinking something more savory... like this Overnight Croissant Breakfast Casserole.

You can prepare this overnight and then pop it in the oven while everyone is starting to wake up. The recipe includes a cream gravy but is completely optional... so feel free to skip it if you prefer. 

It's important to note that you will need store bought croissants for this recipe. The canned crescent rolls will not work well in this recipe and will end up too soggy, so splurge and get the croissants to save time!

Overnight Croissant Breakfast Casserole


Makes 12 servings

Cook time: 1 hour

Prep time: 30 minutes

Chill time: 8+ hours



1 tablespoon olive oil

1 small onion, peeled and diced

1-pound roll of breakfast sausage (mild flavor)

4 large croissants or 8 small croissants, torn into large bite-size pieces

1 cup shredded cheddar cheese

6 large eggs

½ cup heavy whipping cream

3 cups milk (whole milk recommended), divided

½ teaspoon dry mustard powder

½ teaspoon salt (plus additional to taste for the gravy)

½ teaspoon black pepper (plus additional to taste for the gravy)

¼ teaspoon paprika

¼ teaspoon garlic powder

2 tablespoons butter

3 tablespoons all-purpose flour



In a large skillet, heat the olive oil over medium heat. Add the onions and sauté until softened and translucent. Crumble the sausage into the pan and cook until completely browned. Drain the fat from the pan and reserve to use in the gravy (pour into a small container with a lid and refrigerate overnight).

In a large bowl, combine the cooked sausage and onions, torn croissants, and the shredded cheese. Pour this mixture into a 9x13-inch glass baking dish greased with non-stick cooking spray.

In a medium mixing bowl, whisk together the eggs, heavy whipping cream, ½ cup of the milk, mustard powder, salt, pepper, paprika, and garlic powder. Pour this mixture all over the croissants and sausage in the baking dish.

Cover the baking dish with plastic wrap and refrigerate overnight, or for 8 hours.

Remove the casserole from the refrigerator and preheat the oven to 350F.

Bake the casserole at 350F for 35-45 minutes until golden brown.

While the casserole is baking, heat over medium heat the butter and 1 tablespoon of the reserved fat (from cooking the sausage) until melted. Add the flour and whisk until combined. Allow the fat and flour mixture to cook over medium heat for 1 minute.

Slowly add the remaining 2 ½ cups of milk a small amount at a time, whisking well between each addition until all of the milk is combined. Allow the gravy to simmer on low heat for 2-3 minutes, stirring often, until thickened. Add salt and pepper to taste.

Slice the casserole and serve the gravy on the side or ladled over each slice.

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