Of all of the breads I’ve used to make egg casseroles for breakfast on special occasions, I never thought to use croissants. I’ve used all kinds of breads, including crusty rustic loaves and I’ve even used torn up English muffins (my favorite of them all). When I saw someone use croissants my tail wagged, I was so excited.
That was a bad visual maybe, but really this was an amazing discovery! I stopped at Sam’s Club and bought a couple hundred (one dozen) butter croissants in a box. I also picked up a 2# roll of breakfast sausage (the kind minus the msg) and headed home to redefine eggy goodness in a breakfast casserole.
I browned the whole roll of sausage over medium heat in a nonstick skillet. I only had small sweet bell peppers so I used about 6 of them to make ½ cup. The small size was good in that I was able to use red, yellow and orange and make it a colorful addition.
When I had the sausage browned in places I used a potato masher to break it up into smaller pieces and continue cooking. I added the peppers and cooking them with the sausage for about 4 minutes.
That’s really the only tedious part of making these breakfast bakes; waiting for the sausage or bacon to brown. Otherwise, the rest is fast and easy. I sprayed a 9×13 baking dish well with cooking spray and began my layering.
I tore 3 large croissants into pieces and layered them evenly on the bottom of the dish. I spread ½ of the sausage mixture over the croissants and put the second half into a container and froze it for another time. Then I’d be a step ahead the next time I made a breakfast bake. Smart woman. *pats self on back*
I layered 1 ½ cups of shredded cheese (I used Colby jack) over the meat layer. I like these egg bakes to be cheesy and it’s best to have the cheese inside as well as on top.
I tore up 3 more large croissants and layered them over the top of the cheese layer.
Finally I whisked 12 eggs, 2 cups of milk, ½ teaspoon salt, 1 teaspoon black pepper and 1 teaspoon dry mustard together and poured it over my croissant layer, trying to cover as much of the croissant pieces as possible.
I sprinkled another cup of shredded cheese over the top and covered the dish with foil. I let it set for 20 minutes to absorb the egg mixture.
After 20 minutes I slid the pan into my oven that I’d preheated to 325°F and let it bake for 30 minutes. I removed the foil and let it bake another 40 minutes, then used a butter knife inserted into the center to see if it was firm. Perfect!
You can also tell if the center is done by the rising of the bake. It puffs up all over on the outsides first, but once the center is also raised it’s usually done.
I let the bake set for 10 minutes, then couldn’t resist cutting a piece. It came out of the pan beautifully and jumped onto my plate. With help from me, of course. It was delicious! I was tickled with the way the croissants on the very top stayed flaky and crispy and melted in my mouth. The flavors were what you’d expect in an egg bake with sausage, and almost creamy in texture on the inside.
I’ll probably play around with it in the future, trying it with bacon, maybe chopped tomatoes, spinach, black olives or mushrooms. Even blanched asparagus would be a nice touch. These bakes are so versatile you could add many kinds of veggies including onions, zucchini, squash or broccoli. Pretty much whatever you’d put in an omelet, you could put in this bake.
I let the bake cool for an hour, then cut it into pieces and stored it in a covered container in the fridge. My P.S. had 2 pieces at 1 am and gave it a thumbs up. I had another piece for breakfast at a normal time and still loved it. The croissants didn’t stay crispy on top, but the flavors were still great. You know you’re eating croissants, and eggs, and sausage, and cheese all put together in one dish. It’s a super easy breakfast to reheat from the fridge or the freezer!
Croissant Breakfast Bake
1# breakfast sausage
1 large sweet bell pepper (I used small ones in many colors)
6 large croissants
2 cups mllk
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground mustard (dried)
1 1/2 cups shredded cheese (cheddar or whatever you prefer. I used Colby Jack)
1 cup shredded cheese for topping
Brown sausage and break into small pieces. Toward the end, add diced pepper and cook for 3-4 more minutes.
Add eggs, milk, salt, pepper and dried mustard to a bowl. Whisk until well blended.
Spray 9×13 ovenproof dish well with cooking spray. Tear 3 croissants into about 1″ pieces and spread on bottom of baking dish.
Cover croissants with sausage and pepper mixture. Layer 1 1/2 cups cheese over meat.
Tear up 3 remaining croissants and spread over top of baking dish. Pour egg mixture over the top, covering the croissants as well as you can. Sprinkle remaining cup of cheese over the top.
Cover dish with foil. Let stand 15-20 minutes or overnight in the fridge.
Preheat oven to 325°F. Place covered baking dish into oven and bake for 30 minutes. Remove foil and bake another 40 minutes or until knife inserted in center is dry.
Let stand 10 minutes, then serve.