Overnight Croissant Breakfast Casserole Bake with Gravy
This Overnight Croissant Breakfast Casserole is the ultimate comfort food, combining buttery croissants, savory sausage, fluffy eggs, and creamy gravy. Perfect for holiday mornings or a special weekend brunch, this make-ahead casserole ensures a stress-free start to your day.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Breakfast, Brunch, Casserole
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Casserole:
- 6 large croissants, torn into bite-sized pieces
- 1 lb (450 g) ground breakfast sausage
- 1/2 cup (75 g) diced onion
- 1/2 cup (75 g) diced bell pepper (optional)
- 8 large eggs
- 1 1/2 cups (360 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika (optional)
- 1 cup (100 g) shredded cheddar cheese
For the Gravy:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups (480 ml) whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground sage (optional)
Instructions
- Prepare the Sausage Mixture:
- In a large skillet, cook the sausage over medium heat until browned. Add the onions and bell peppers, cooking until softened. Drain excess grease and set aside.
- Assemble the Casserole:
- Grease a 9×13-inch baking dish. Layer the croissant pieces evenly in the dish. Top with the sausage mixture and sprinkle with shredded cheddar cheese.
- Make the Egg Mixture:
- In a large bowl, whisk together the eggs, milk, cream, salt, pepper, garlic powder, and smoked paprika. Pour the mixture evenly over the croissant and sausage layers.
- Cover with plastic wrap or foil and refrigerate overnight (or at least 2 hours).
- Bake the Casserole:
- Preheat the oven to 350°F (175°C). Remove the casserole from the fridge and let it sit at room temperature for 15 minutes.
- Bake uncovered for 35-40 minutes, or until the eggs are set and the top is golden.
- Make the Gravy:
- While the casserole bakes, melt butter in a medium saucepan over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden.
- Gradually whisk in the milk, ensuring no lumps form. Add salt, pepper, and sage. Cook until the gravy thickens, about 4-5 minutes.
- Serve:
- Remove the casserole from the oven and let it cool for 5 minutes. Drizzle with the warm gravy before serving, or serve the gravy on the side.
Notes
- For a spicier version, use hot breakfast sausage and add red pepper flakes to the egg mixture.
- Substitute the sausage with cooked bacon or a vegetarian sausage alternative for customization.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.