Breakfast Casserole with Croissants
A delicious and easy-to-make breakfast casserole that combines buttery croissants with savory breakfast ingredients, perfect for brunch or gatherings.
Ingredients
Casserole Base
- 1 tube refrigerated croissant dough (≈ 227 g)
- 450 g breakfast sausage (or crumbled bacon, or pancetta)
Egg Mixture
- 8-9 pieces eggs
- 240 ml milk (2% or whole)
- 1 to taste salt
- 1 to taste pepper
Toppings
- 240 g shredded cheese (cheddar, Monterey Jack, or a mix)
- 1 to taste optional veggies (peppers, onions, spinach, etc.)
Instructions
Preparation
- Preheat your oven to 190 °C (375 °F).
- Lightly grease your baking dish.
- Cook your breakfast meat (sausage or bacon) in a skillet, drain the grease and set it aside.
- Roll out the croissant dough and press the seams together to form the base of the casserole.
- Spread the cooked meat (and any veggies you want) evenly in the dish.
- Whisk together the eggs, milk, salt, and pepper in a bowl, then pour this mixture on top of the meat and veggies.
- Top with shredded cheese.
Baking
- Bake for 30–35 minutes until the center is set and the top is golden brown.
- Let it rest for 5 minutes before slicing and serving.
Notes
This casserole can be prepared a night before and stored in the fridge. Adjust the recipe to your taste by mixing and matching the ingredients. Serve with fresh herbs or hot sauce for added flavor.