Croissant Breakfast Casserole
This Croissant Breakfast Casserole is filled with savory sausage, tender bell peppers, and plenty of melted cheese. Buttery croissants soak up the egg mixture while the top bakes until golden brown, making this an easy breakfast or brunch for a crowd!
Ingredients
- 6 large croissants, cut into quarters (I used the store-bought ones found in the bakery sections of the grocery store)
- 1 pound ground sausage (I used mild Italian sausage)
- 1 red bell pepper, diced
- 2½ cups shredded swiss or gruyere cheese, divided
- 8 large eggs
- 2½ cups milk, any kind (I used 2%)
- 2 teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13 baking dish with non-stick cooking spray. Add quartered croissant to the bottom of the dish in an even layer. Set aside.
- In a large skillet, cook and crumble sausage until browned. Drain, pour into a large bowl, and set aside.
- If needed, add a tablespoon of olive oil to the same pan and cook the diced pepper for about 5 minutes, or until tender. Add cooked peppers to sausage mixture.
- In another bowl, whisk together eggs, 2 cups of shredded cheese, milk, garlic powder, salt, and pepper. Pour egg mixture into sausage mixture and stir to combine.
- Then pour the mixture evenly over the top of croissants. Lightly press down to ensure each croissant is saturated with the egg mixture. Top with remaining ½ cup of shredded cheese.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and continue to bake for another 15-20 minutes, or golden and eggs are just set in the middle. Remove from oven and let cool for 10 minutes before slicing and serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- See my tips and tricks for making this casserole above the recipe box.