Delightful Croissant Breakfast Bake

This lazy morning croissant bake turns flaky pastries into a mouthwatering breakfast that won't have you slaving away when you first get up. The mix of buttery croissants, hearty sausage, and rich egg blend makes a morning treat fancy enough for special days but easy enough for regular weekends.

I whipped this casserole up when relatives came to stay, and now we can't have Christmas morning without it. Getting it ready the night before means I actually get to hang out with family instead of being stuck in the kitchen.

What You'll Need

• Croissants: Big ones make the best buttery foundation that ends up somewhere between crisp and custardy
• Breakfast sausage: Brings meaty flavor and fills you up, grab some with noticeable herbs mixed in
• Cheddar cheese: Grate it yourself for way better melting than the bagged stuff
• Eggs: Stick with large ones to keep your custard thick and consistent
• Milk: Full-fat makes everything creamier but 2% works in a pinch
• Dry mustard: Adds a hint of something special that makes the savory bits pop
• Salt and pepper: Pulls all the tastes together

How To Make It

Get Your Dish Ready:

Butter up a 9×13 inch baking dish all over. Tear up the croissants and spread them around, letting some pieces overlap here and there. Day-old pastries work better since they soak up more egg without turning to mush.

Add Meat and Cheese:

Scatter the cooked, crumbled sausage all over the croissants so nobody misses out. Then rain down shredded cheese across everything to create that gooey, golden top layer when it bakes.

Mix Up The Egg Blend:

Beat those eggs until they're totally smooth, then pour in milk while you keep stirring. Toss in the dry mustard, salt, and pepper and mix until everything's blended smoothly. Don't worry about the mustard seeming weird – it adds this amazing background flavor you can't quite put your finger on.

Put It All Together:

Drizzle the egg mix slowly over everything so it seeps down into all the nooks. Press down gently with a spatula to help the croissants start soaking things up. This step makes all the difference in how it turns out.

Let It Rest:

Wrap it tight with plastic and stick it in the fridge for at least 2 hours, but leaving it overnight works even better. This sitting time lets those croissants drink up all that egg mixture and the flavors get friendly with each other.

Bake It Up:

Let the casserole warm up a bit while your oven heats. Then bake it uncovered until the top turns golden and the middle jiggles just slightly, around 40-45 minutes. It'll keep cooking a bit after you take it out.

Dish It Out:

Let it sit for 5-10 minutes after baking so it sets up for easier cutting. Slice into big squares and serve it warm when the texture contrast is at its best.

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The dry mustard in here is my little trick that guests never figure out but always praise. My grandma showed me this move years back for egg dishes and I've thrown it in every breakfast bake since. It brings just enough zing to cut through all that richness.

Customization Ideas

This breakfast bake loves when you get creative. Swap out sausage for crispy bacon, diced ham, or go meatless with some cooked mushrooms and spinach. Try different cheeses like gruyere, fontina, or taco blend to switch up the flavor. Toss in veggies such as bell peppers, browned onions, or asparagus based on what your crew likes. Think of it more as a starting point than a strict set of rules.

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Keeping Leftovers

Any extras stay good in the fridge for about 3 days. Cover single servings with a damp paper towel before microwaving so the croissants don't get tough. For bigger portions, warm them in a 325°F oven for around 15 minutes until heated through. You can even freeze cut pieces for up to 2 months if you wrap them tight in plastic then foil. Just thaw in the fridge overnight before warming them back up.

What To Serve With It

This casserole goes great with some fresh fruit, a simple green salad, or roasted tomatoes for balance. When hosting brunch, set it alongside a build-your-own yogurt station and some mimosas. During cold weather holidays, put out warm maple syrup for folks who like things sweeter. It's filling enough to stand on its own but plays well with other breakfast favorites too.

Common Questions

→ Can I swap out croissants for other bread types?

You sure can! Try using brioche, challah, or even yesterday's bread for a similar taste and feel.

→ Is there a way to make this without gluten?

For sure! Just grab some gluten-free bread or croissant options to make it work for folks avoiding gluten.

→ Can I throw some veggies into this dish?

Definitely! Cooked spinach, mushrooms, or colorful peppers will add more flavor and some extra goodness.

→ How long before can I get this ready?

You can mix everything up to a day ahead. Just keep it covered in your fridge until you're ready to bake it.

→ Can I save leftovers in the freezer?

You bet! After baking, leftovers can stay frozen for three months. Warming them up in the oven works best.

→ What's the best cheese to use?

Shredded cheddar works great, but feel free to try Swiss, Gouda, or mix up a few of your favorites.