Cook up the family’s favorite breakfast casserole this holiday season! You will love this one if you love a good casserole that involves sausage, onion, pepper, cheddar cheese, and flaky croissants!
November is here and it is cold you guys! And dark!
We have had lots of cloudy days lately, which is great for food photography but not so much for your mood unless it unleashes the holiday fun in you by making hot chocolate, watching movies and all that jazz.
I have certainly been watching my share of Hallmark movies which is convenient since it’s not much fun to leave the house after 5pm. It’s for this reason that I like to work out during the day while I can leave the house and it is still light outside. Even the kids are ready to go to bed by 8pm. It’s definitely fall now.
That means it’s time to make all of the fun and delicious fall foods like soups and well breakfast casseroles of course! A good breakfast casserole is hard to beat and when I find one I like I never let that recipe go. This is one of those recipes, friends!! I love love this sausage, egg, and croissant casserole.
I start it off by cooking the onion, pepper, jalapeño, and ground Italian sausage. That alone makes everyone flock to the kitchen to ask what you are making! This dish is not going to last long trust me.
I am partial to the sausage and egg casseroles over the ham or canadian bacon etc. I am now also a fan of croissants in egg casseroles over bread or croutons. They just add this delicious texture and I can’t go back. Plus, I hardly ever buy croissants and it’s kind of nice having a few extra around the kitchen to make a great egg salad or turkey sandwich with. Can you relate??
I can’t trust anyone that doesn’t love a good croissant.
Here is what is happening with this sausage, egg, and croissant casserole:
- Sauté the onion, green pepper, and jalapeño. Add ground Italian sausage and cook until browned throughout.
- In a large bowl, whisk eggs with milk, a little bit of salt, and pepper.
- In a 9×13 baking dish, layer the sausage mixture followed by the torn up croissants.
- Grate 2 cups of cheddar cheese and sprinkle over the croissants.
- Pour the egg mixture evenly over the entire dish.
- Bake for 30 min covered followed by another 25-30 minutes uncovered.
A couple quick notes-
- use block cheddar cheese and grate it yourself. I say this over and over again but the difference is worth it. Plus less preservatives and stuff.
- I also recommend using ground Italian sausage because it just adds more flavor to the entire dish, which is what we are going for right?!
- Lastly, I cover the dish for the first half so the top doesn’t brown too quickly. It takes a decent amount of time to cook all of those eggs and get them set up so make sure to cover for the first half of cooking.
Holidays are a wonderful time to hang out with friends and family and I know it can get a bit hectic x1000 so having a quick and easy recipe to serve to guests is key. I hope you love this recipe if you give it a go. I know we do!
If you try this recipe, I would love it if you would leave a comment about it on Pinterest. And as always thanks a bunch for stopping by!
Sausage, Egg, and Croissant Breakfast Casserole
Ingredients
- 1 tbsp olive oil
- 1 yellow onion chopped
- 1/2-1 green pepper* seeds and ribs removed, and chopped
- 1 tbsp jalapeño seeds and ribs removed, minced
- 1 lb ground Italian sausage
- 8 eggs
- 2 cups milk I used 2%
- 1/4 tsp kosher salt
- 5-6 grinds freshly ground black pepper
- 2 croissants torn into bite size pieces
- 2 cups freshly grated Cheddar cheese
Instructions
- Preheat oven to 350℉.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and green pepper and cook 5-8 minutes or until softened. Add jalapeño, mix in, and cook for another minute. Add sausage, increase heat a bit and cook 8-10 minutes until sausage is fulling cooked breaking it into small pieces. Set aside
- In a large bowl, whisk the eggs with milk, salt, and black pepper.
- In a 9x13 pan, layer the sausage mixture on the bottom evenly. Toss in the bite size pieces of croissants over the sausage. Sprinkle the cheddar cheese over the croissants. Pour the egg mixture evenly over the entire dish.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake another 25-30 minutes until golden brown on top and toothpick inserted into the middle comes out clean. Remove from oven and let rest 10 minutes before serving.
Notes
More Great Egg Recipes
Homemade Hash Brown, Egg, and Cheese Waffles
Best 15 Minute Fried Egg Sandwich
Modern Eggs Benedict with Avocado Sauce
I spent a good 20 minutes pulling off tails and digging out parts of tails from the skillet that fell off during the cooking process. 
POPCORN SHRIMP!! Haha!
The kids spent about an hour on this one slide and I sat there snapping an obscene amount of pictures because their faces were priceless…
