If you are searching for a show-stopping breakfast dish that blends flaky, buttery croissants with savory sausage and fragrant fresh sage, look no further than this Sausage and Sage Croissant Breakfast Casserole Recipe. It’s a perfect harmony of rich custard, tender croissants toasted to golden perfection, and the delightful hint of sage that elevates every bite. Whether it’s a weekend brunch with friends or a holiday morning treat, this casserole will quickly become your new favorite delightful indulgence to start the day.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the thoughtful ingredients that each add their own magic. From the pillowy croissants that soak up the creamy custard, to the hearty sausage bursting with flavor, every component plays an essential role in creating the perfect texture and taste.
- Butter (1-2 tablespoons, softened): For greasing the baking dish and adding a subtle richness to the crust.
- Croissants (1 pound, split in half lengthwise): The star of the dish, their flaky layers absorb all the delicious custard.
- Vegetable oil (1 tablespoon): Helps brown the sausage evenly without sticking to the pan.
- Scallions (1 bunch, white and light green parts sliced, greens reserved): Add a mild onion flavor that brightens the sausage mixture.
- Sweet Italian sausage (3/4 pound, casings removed): Offers a savory, slightly sweet punch that complements the croissants perfectly.
- Fresh sage (2 teaspoons finely chopped + 1 tablespoon for garnish): Infuses an earthy, aromatic essence that lifts the whole casserole.
- Eggs (8 large, room temperature): Create the creamy custard that binds everything together beautifully.
- Whole milk (3 cups): Adds a comforting creaminess to the custard.
- Heavy cream (1 cup): For extra richness and a smooth, luscious texture.
- Gruyère cheese (1 1/2 cups grated, plus 1/2 cup for topping): Delivers a nutty flavor and melts into irresistibly gooey pockets throughout the dish.
- Salt (1 1/4 teaspoons): Enhances all the flavors in the casserole.
- Black pepper (1 teaspoon): Adds just the right amount of warmth and spice.
How to Make Sausage and Sage Croissant Breakfast Casserole Recipe
Step 1: Grease the Baking Dish and Preheat Oven
Start by generously coating a 9×13 inch baking dish with softened butter. This ensures your casserole won’t stick and also adds a lovely buttery finish to the edges. Then, preheat your oven to 350ºF (177ºC) to get it ready for the toasting and later baking stages.
Step 2: Toast the Croissants
Arrange the halved croissants cut-side up on a baking sheet. Pop them in the oven for 2 to 4 minutes until they turn a delicate golden brown. This toasting step creates a slight crunch on the exterior, helping the croissants hold their shape while soaking up the custard. Once toasted, let them cool just enough to handle, then tear into large, bite-sized pieces.
Step 3: Cook the Sausage
Heat a tablespoon of vegetable oil over medium-high heat in a skillet. Add the sweet Italian sausage, carefully crumbling it as it cooks, ensuring it browns evenly. This step adds enticing caramelized notes and produces a juicy, flavorful base for the casserole. Cook for about 6 to 8 minutes until the sausage is nicely browned and cooked through.
Step 4: Add Scallions and Sage
Stir the sliced white and light green scallion parts into the cooked sausage. Continue cooking until the scallions soften and release their mild fragrance. Then, mix in 2 teaspoons of finely chopped fresh sage, letting its earthy aroma permeate the mixture. Remove the skillet from the heat and allow the sausage mixture to cool for 7-10 minutes, which prevents the eggs from scrambling when added later.
Step 5: Combine Croissants and Sausage Mixture
In a large bowl, gently toss the toasted croissant pieces with the cooled sausage and scallion mixture. This ensures every bite is bursting with a wonderful balance of textures and flavors, creating a cohesive base for the luscious custard to come.
Step 6: Prepare the Egg Custard
Whisk together 8 large eggs, 3 cups of whole milk, 1 cup of heavy cream, 1 1/2 cups grated Gruyère cheese, salt, and black pepper in a large mixing bowl until smooth and fully combined. This creamy custard is the rich glue that will soak into the croissants, making every forkful dreamy and indulgent.
Step 7: Assemble the Casserole
Pour the croissant and sausage mixture into the buttered baking dish, spreading it out evenly. Slowly pour the egg custard over the top, pressing gently to encourage the croissants to soak it up thoroughly. Cover the dish tightly with plastic wrap, then place it in the refrigerator for at least 4 hours, or overnight if possible, allowing the flavors to meld beautifully and the custard to fully saturate the croissants.
Step 8: Bake and Finish
When you’re ready to cook, preheat the oven back to 350ºF (177ºC). Remove the plastic wrap and sprinkle the remaining 1/2 cup of grated Gruyère cheese evenly over the top for a gorgeous, melty crust. Bake uncovered for about 45 minutes, until the surface turns a golden brown and the center feels firm to the touch. Let it rest for 10 minutes before serving, allowing the casserole to set for perfect slices.
How to Serve Sausage and Sage Croissant Breakfast Casserole Recipe
Garnishes
This casserole shines even brighter when crowned with fresh garnishes. Sprinkle the reserved bright green scallion tops and a tablespoon of chopped fresh sage over the warm casserole just before serving. These accents add a pop of color and a burst of fresh herbaceous flavor that beautifully complements the richness of the dish.
Side Dishes
For a well-rounded breakfast, serve this casserole alongside a refreshing fruit salad or a simple mixed green salad with a light vinaigrette. The brightness of fresh fruit or crisp greens contrasts wonderfully with the creamy, savory casserole, making the meal balanced and satisfying.
Creative Ways to Present
Make your brunch spread festive by serving the casserole in individual ramekins or small cast iron skillets. Top each portion with an additional sprinkle of Gruyère and fresh herbs for an elegant touch. Alternatively, add dollops of sour cream or a drizzle of hot sauce for guests who enjoy a little extra kick.
Make Ahead and Storage
Storing Leftovers
After you’ve enjoyed this casserole, wrap any leftovers tightly in plastic wrap or transfer to airtight containers. Stored in the refrigerator, it will keep well for 3 to 4 days without losing any of its lovely texture or flavor.
Freezing
This Sausage and Sage Croissant Breakfast Casserole Recipe also freezes beautifully. Completely cooled, wrap it tightly or place portions in freezer-safe containers. It can be frozen for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator before reheating for best results.
Reheating
To reheat, cover the casserole with foil and warm it in the oven at 325ºF (163ºC) for 20 to 25 minutes until heated through. This method helps maintain the moist custard and prevents the croissants from drying out. For individual servings, a quick zap in the microwave also works, although the texture is best preserved with oven reheating.
FAQs
Can I use regular bread instead of croissants?
While you can substitute regular bread, croissants provide a unique buttery flakiness and richness that bread just can’t replicate. If using bread, opt for a sturdy variety like brioche for the closest texture and flavor match.
Is it possible to make this casserole vegetarian?
Absolutely! Swap the sausage for sautéed mushrooms, crumbled tempeh, or a plant-based sausage alternative. Don’t forget to keep the sage and cheese to maintain that savory depth.
Can I prepare this casserole entirely the night before?
Yes, assembling the casserole and refrigerating it overnight enhances the flavors as the croissants soak up the custard. Just remember to bring the dish back to the oven temperature before baking.
How do I know when the casserole is done baking?
You’ll notice a golden brown top and the center will feel set and firm, not jiggly, when gently shaken. A toothpick inserted in the center should come out clean or with just a slightly moist custard.
What kind of cheese can I use if I don’t have Gruyère?
Gruyère’s nutty, melting qualities bring a lot to the dish, but Swiss cheese, Emmental, or even a mild cheddar can be good alternatives depending on what you have on hand.
Final Thoughts
This Sausage and Sage Croissant Breakfast Casserole Recipe is a total winner when you want to impress without stress. It brings together comfort and elegance in one dish that you and your guests are sure to rave about. Give yourself the treat of a leisurely morning filled with warm, savory, and melt-in-your-mouth goodness—you won’t regret it!
Print
Sausage and Sage Croissant Breakfast Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 5 minutes
- Yield: 12 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
This Sausage and Sage Croissant Breakfast Casserole is a savory and comforting dish perfect for brunch or a hearty breakfast. Featuring flaky croissants, flavorful sweet Italian sausage, fresh sage, scallions, and melty Gruyère cheese, this casserole is soaked in a rich egg custard then baked to golden perfection. The result is a luscious, cheesy, and herby breakfast bake that’s both elegant and easy to prepare ahead of time.
Ingredients
For the Croissants and Sausage Mixture
- 1–2 tablespoons butter, softened (for greasing)
- 1 pound croissants (about 5 to 7), split in half lengthwise
- 1 tablespoon vegetable oil
- 1 bunch scallions (6 to 7), white and light green parts thinly sliced, greens reserved
- 3/4 pound sweet Italian sausage, casings removed
- 2 teaspoons fresh sage, finely chopped
For the Egg Custard and Topping
- 8 large eggs, at room temperature
- 3 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups Gruyère cheese, grated (reserve 1/2 cup for topping)
- 1 1/4 teaspoons salt
- 1 teaspoon black pepper
- 1/2 cup Gruyère cheese, grated (for topping)
- 1 tablespoon fresh sage, finely chopped (for garnish)
- Reserved green parts of scallions (for garnish)
Instructions
- Grease Baking Dish: Use 1-2 tablespoons of softened butter to generously grease a 9×13 inch baking dish. Set it aside. Preheat your oven to 350ºF (177ºC).
- Toast Croissants: Arrange croissant halves cut side up on a large baking sheet. Bake for 2 to 4 minutes until golden brown, then remove and let cool until manageable. Tear the croissants into large bite-sized pieces.
- Cook Sausage: Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the sweet Italian sausage, cooking and crumbling it until well browned and cooked through, about 6-8 minutes.
- Add Scallions: Stir in the sliced white and light green scallion parts into the sausage mixture. Continue cooking until scallions are softened.
- Incorporate Sage and Cool: Mix in 2 teaspoons of finely chopped fresh sage. Remove the skillet from heat and let the sausage mixture cool for 7-10 minutes to avoid cooking the eggs later.
- Combine Croissants and Sausage Mixture: In a large bowl, toss together the toasted croissant pieces and cooled sausage mixture to evenly distribute flavors.
- Prepare Egg Custard: In a separate large mixing bowl, whisk together 8 large eggs, 3 cups whole milk, 1 cup heavy cream, 1 1/2 cups grated Gruyère, 1 1/4 teaspoons salt, and 1 teaspoon black pepper until fully combined and smooth.
- Assemble Casserole: Pour the croissant and sausage mixture into the buttered baking dish and spread evenly. Pour the egg mixture over the top, gently pressing down the croissants so they absorb the liquid well.
- Refrigerate: Cover the assembled casserole tightly with plastic cling wrap. Refrigerate for at least 4 hours or overnight to let the custard soak thoroughly into the croissants and flavors meld.
- Preheat Oven for Baking: When ready to bake, preheat your oven again to 350ºF (177ºC).
- Bake Casserole: Remove the plastic wrap. Sprinkle the remaining 1/2 cup Gruyère cheese on top of the casserole. Bake uncovered for about 45 minutes or until the top is golden brown and the center is firm to the touch. Remove from oven and let sit for 10 minutes before serving.
- Garnish and Serve: Top the casserole with the reserved scallion greens and 1 tablespoon of chopped fresh sage for a fresh accent. Serve warm and enjoy your flavorful breakfast casserole.
Notes
- To save time, the casserole can be assembled the night before and refrigerated overnight to allow flavors to meld.
- Make sure the sausage mixture cools before mixing with the eggs to prevent scrambling the eggs.
- If Gruyère cheese is unavailable, Swiss cheese or a mild cheddar can be used as a substitute.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- For a spicier variation, consider adding red pepper flakes to the sausage mixture.
