Irresistible Overnight Croissant Bake

This irresistible overnight croissant casserole is perfect for busy mornings or relaxed weekend brunches. It combines flaky croissants with savory sausage and a rich custard that soaks in all the flavors while you sleep. It’s the kind of recipe that feels fancy but comes together with hardly any fuss.

I first made this on a frosty Sunday when I wanted something comforting but didn’t want to rush around in the morning. Since then it has become a staple for holidays and lazy weekends alike.

Ingredients

• 5 large croissants: preferably day old, torn into chunks — day old croissants absorb the custard better and give a wonderful texture
• 1 pound ground sausage: cooked and drained — choose a quality sausage for flavor, I like a mild or slightly spicy variety depending on the mood
• 1 cup shredded cheddar cheese: sharp cheddar adds richness but you can swap for mild or other melting cheeses
• 6 large eggs: the custard base that binds everything together
• 2 cups whole milk: whole milk gives a creamy texture but you can substitute for half and half for extra indulgence
• 1 teaspoon salt: balances the flavors
• ½ teaspoon black pepper: adds mild heat, freshly ground if possible
• ½ teaspoon garlic powder: subtle savory depth
• ½ teaspoon onion powder: complements the garlic and enhances the custard
• Fresh parsley, chopped (optional): brightens the finished dish and adds a pop of color

Instructions

Prepare the Base:

Grease a 9 by 13 inch baking dish thoroughly so nothing sticks. Tear croissants into large chunks and spread them evenly across the bottom of the dish. Scatter the cooked and drained sausage evenly over the croissants. Sprinkle the shredded cheddar cheese on top making sure it covers the layers so every bite has cheesy goodness.

Make the Egg Mixture:

In a large bowl, crack all the eggs and whisk together with the milk until fully combined. Add salt pepper garlic powder and onion powder then whisk again. Pour this custard gently over the layered croissants sausage and cheese making sure it soaks evenly. Press down lightly with a spatula so the croissants absorb the liquid without breaking apart.

Refrigerate Overnight:

Cover the dish tightly with foil and place it in the refrigerator for at least 6 hours or overnight. This resting time allows the croissants to soak up the custard fully and flavors to meld beautifully.

Bake in the Morning:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Remove the foil and bake uncovered for 40 to 45 minutes until the top is golden brown and the custard is set in the center. Let the casserole cool for about 10 minutes before garnishing with fresh parsley. Serve warm for the best experience.

This dish reminds me of big family breakfasts where everyone gathers around the table relaxed and happy, savoring slow mornings together.

Storage tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in a 350-degree oven covered with foil to prevent drying out or microwave individual servings for convenience. This casserole does not freeze well since the croissants lose their texture after thawing.

Ingredient swaps

Feel free to swap the sausage for cooked turkey chicken or plant-based sausage as needed. Use Swiss Monterey Jack or mozzarella cheese if sharp cheddar is not your favorite. Adding sautéed spinach mushrooms or bell peppers can easily boost the vegetable content and flavor complexity. A dash of hot sauce or red pepper flakes also works well to add some heat.

Serving ideas

Pair this casserole with fresh fruit salad or roasted breakfast potatoes for a well-rounded meal. A dollop of sour cream or Greek yogurt on the side can balance the savory richness. It also goes great alongside a simple green salad dressed with lemon vinaigrette for a lighter brunch.

This casserole is a perfect blend of ease and indulgence, ideal for leisurely mornings and special occasions alike.

Frequently Asked Recipe Questions

→ Can I use fresh croissants instead of day-old?

Day-old croissants work best as they soak up the custard without becoming too mushy, but fresh ones can be used if torn and lightly toasted first.

→ What can I substitute for sausage in this dish?

Cooked turkey, chicken, or plant-based sausage alternatives all make flavorful swaps that maintain the savory profile.

→ How long should the casserole soak before baking?

It’s ideal to refrigerate the casserole for at least 6 hours or overnight to allow the bread to absorb the egg mixture fully.

→ Can I add vegetables to this dish?

Sautéed spinach, mushrooms, or bell peppers are great additions for extra flavor and texture.

→ What’s the best way to reheat leftovers?

Reheat individual portions in the oven or microwave until warmed through, ensuring the custard remains creamy.