I can’t believe that it’s already the season for holiday breakfast casseroles! I made this Overnight Sausage & Croissant Breakfast Casserole for Canadian Thanksgiving, which was really early in October this year due to how the dates fell. While I will always love an amazing sweet french toast type casserole, there is always love in my heart for a good savory breakfast casserole. Thus this sausage and croissant casserole was made – and devoured, I might add.
Have I ever talked about my love for breakfast sausage? I might even like it more than bacon – I know, that’s just plain crazy talk. However when it comes down to my favourite breakast sandwiches, it’s always a sausage and egger at A&W. It’s definitely always a sausage McMuffin at McDonald’s. Ugh. Now I totally want a sausage breakfast sandwich.
I will pass on bacon every single time that there is the option of pork breakfast sausage, without fail. So of course, it had to be a sausage & croissant breakfast casserole, not a bacon one for Thanksgiving morning.
So my new overnight sausage & croissant breakfast casserole recipe is for my fellow sausage lovers – and those in-between of course. It’s ok if you like bacon better, we can still be friends. You should definitely try this recipe though, you might be converted over to the dark sausage side.
If you can, please try to use the garlic and herb cheese, it makes ALL the difference when it comes to flavour in this casserole! There are many companies that make it, it’s very easy to find!
If you want to try some other breakfast recipes here are a few ideas:
Happy cooking babes!
PIN this to your BREAKFAST & BRUNCH BOARD!
- 1 lb pork breakfast sausage ground
- 7-8 large croissants dried out is best ( you want to fill the pan up 2/3's of the way with croissants so depending on the croissant size the amount needed will vary)
- 8 large eggs
- 2 cups of milk
- 1 cup of heavy cream
- 2 cups of grated Garlic & Herb cheese
Fry up the breakfast sausage until fully cooked and no longer pink. Drain.
Tear up the croissants into one inch pieces and place in a well buttered 9x13 pan.
Whisk together the eggs, milk and cream. Stir in the cheese.
Pour over the croissant pieces and stir in slightly to get the cheese spread out a bit.
Place in the refrigerator overnight.
In the morning, preheat your oven to 350 °F. Cook in the oven for 45-55 minutes or until the casserole is firm and set - and has a minimum temperature of 165°F to ensure the eggs are cooked.
Remove and serve hot.