CHEESY CROISSANT CASSEROLE

They say you should start the new year as you mean to go on. If that is the case then making this delicious croissant casserole the first recipe post of the new year seems like a good start. Who would not want a year filled with cheesy, buttery goodness?? I know this girl does and her lovely husband definitely does!

HOW DO YOU WANT TO START THE NEW YEAR?

I should not mislead you – Monday to Friday I’m all about a healthy smoothie to start my day. But come Saturday I want eggs, I want bacon, I want sausage. A weekend morning without eggs just doesn’t seem right. Saturday morning who does not want a little treat? I want to indulge. And let me tell you this buttery croissant casserole is INDULGENT, like staying in your pyjamas, watching Netflix, under a duvet all day indulgent.

It is rich, savory and one of the best ways to start off a weekend morning. Buttery croissants and creamy eggs with the nuttiest of the gruyere cheese and the sweet, savory flavor of the sage makes for a delicious combination.

Plus this casserole needs to be prepped the night before, which means all that is required of you in the morning is to stumble out of bed, turn on the oven and brew a pot of coffee. Easy peasy. You get to relax and in less than one hour the most delectable breakfast will be on your table. As I said the best way to start a weekend morning… However, I also said how indulgent this croissant casserole is, so perhaps consider planning a long walk for the afternoon.

Alison Miksch – Photographer / Marian Cooper Cairns – Food Stylsit / Heather Chadduck – Prop Stylist

 

I have been experimenting with different breakfast casserole recipes the past few months and this adaptation from a New York Times recipe by far my favorite one. Shout out to the lovely husband for leaving behind some stale croissants that had to be used up.

Breakfast casseroles are perfect for feeding a large group or when hosting house guests. Like most casseroles they are generally very easy, but do require a little planning. Through my experimenting with different recipes I have learned a few important lessons and have the following tips for you to guarantee a delicious morning.

TIPS FOR BREAKFAST CASSEROLE SUCCESS

  1. You must let the bread soak in the egg mixture overnight. In a pinch you can get away with a few hours. In a ‘have to feed people right now‘ emergency you can bake right away, the flavors are still there, just the bread on top will be a bit crunchy.
  2. Butter/grease the dish. If you skip this step repeat after me: The cook does not do dishes.
  3. Buttery or milk rich breads work best. Baguette and other drier breads do not work as well.
  4. Don’t skimp on the cheese. When in doubt just add a little more.
  5. Skim milk doesn’t work. I generally use skim milk in all my sauces, baking, cooking as a healthier choice, but in these casseroles the higher fat content of whole milk or light cream is needed.

Hope you enjoy my cheesy croissant casserole recipe. Have a great weekend!

CHEESY CROISSANT CASSEROLE

Adapted from The New York Times Buttery Breakfast Casserole recipe.

Servings 4 people

Ingredients
  

  • 1 teaspoon butter

  • ½ cup green onions (white stalk), diced

  • 5 breakfast sausages, casings removed

  • 5 sage leaves, finely chopped

  • 6 medium eggs

  • 1½ cup light cream (10%)

  • 1 tablespoon Dijon mustard

  • 1 cup grated Gruyère + ½ cup

  • 5 croissants (day old), torn

  • salt & pepper

  • green onion, diced for garnish

Instructions
 

  • Over medium heat, melt butter in a fry pan and sauté green onions. Add breakfast sausage (casing removed) and break up while cooking. Once cooked, add sage, and remove from heat.

  • Mix eggs, cream, mustard, cheese, salt and pepper and whisk until well blended.

  • Butter a 10 inch pie dish. Mix sausage and torn croissants, place in pie dish. Slowly pour over egg mixture, gently pressing the croissant pieces into the egg mixture. Cover with cling wrap and refrigerate overnight.

  • Next morning, preheat oven to 350F. Remove dish from fridge, and top with remaining cheese.

  • Cook for 45 minutes, and allow to cool for 10 minutes before serving.

  • Top with diced green onions.

 

Leave a Comment

Recipe Rating