Egg and Croissant Breakfast Casserole
Published 4/6/2025
This post may contain affiliate links. Please read our disclosure policy.
This Croissant Egg Bake brings together flaky, buttery croissants and fluffy, veggie and sausage-packed eggs to make all of your breakfast wishes come true. Whether you’ve got leftover croissants or need a brunch recipe to serve a crowd, this casserole has got you covered.
An egg bake with croissants is like a fusion of American and French cuisine, am I right? It’s the best of both worlds in one delicious dish. The croissants add a rich, buttery flavor and a light, airy texture to the dish, and but you’re going to be ALL about it.
Here’s the DL: To make this egg and croissant breakfast casserole, you gotta cook up the filling, assemble your dish, and bake. It’s that simple, and the final product? Immaculate.
top tips from the fit foodie kitchen ⤵️
We used 4 large croissants cut into chunks for this recipe. If you use smaller croissants, you may need to use more. You want enough croissants to cover the bottom of your pan.
We ❤️ the flavor that ground breakfast sausage adds to this casserole, but we’ve also tested it with chunks of bacon, ham or even ground turkey sausage. All of them are delish.
Feel free to substitute any vegetables you want for the bell peppers. Mushrooms, spinach, or broccoli would all be delicious additions. This is a good recipe to turn to when you’ve got veggie stragglers in your fridge that need to be used up.
Overnight Casserole Instructions
This is our go-to move for holiday mornings! To prepare this casserole the night before so all you need to do in the morning is bake and slice, follow these simple instructions:
- Make the casserole as instructed up to step 6, cover and place in the fridge.
- Then, in the morning, take the casserole out of the fridge and allow to come to room temperature (approximately 30 minutes).
- Bake as instructed.
- Slice & enjoy!
Storage Directions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions on a plate and microwave for 1-2 minutes or until heated through.
Croissant Egg Bake Recipe
Ingredients
- 4 large croissants, sliced into chunks
- 1 lb. breakfast sausage
- ½ white onion, diced
- 3 cloves garlic, minced
- 2 bell peppers, diced
- 3 teaspoons Italian seasoning
- 1 teaspoon sea salt, separated
- ¼ teaspoon ground black pepper
- 10 large eggs
- ½ cup cottage cheese
- ¼ cup half and half
- ½ cup cheddar cheese
Instructions
- Preheat the oven to 350ºF and spray a 9×13-inch baking dish with cooking spray.
- Add the croissant chunks to the baking dish.
- Heat a large skillet over high heat and add the breakfast sausage. Break the breakfast sausage into small pieces and partially cook.
- Add the onion, garlic, peppers, 1 tablespoon of olive oil, Italian seasoning, and ½ teaspoon of salt to the sausage. Toss the mixture and saute for an additional 5 minutes or until the peppers begin to soften.
- Transfer the sausage and vegetable mixture to the baking dish and toss with croissants to combine.
- Crack all of the eggs into a large bowl and whisk together with ½ teaspoon of salt, pepper, cottage cheese and half and half. Pour the mixture into the baking dish and stir to combine.
- Cover the baking dish and bake for 30 minutes. Uncover and top with cheddar cheese. Bake for an additional 10-15 minutes or until the egg is cooked through and the cheese begins to brown.
- Remove from the oven and let it rest for 10 minutes before serving.
Tips & Notes
- We used 4 large croissants for this recipe. If you use smaller croissants, you may need to use more.
- Feel free to substitute other vegetables for the bell peppers.
- We used cheddar cheese, but gruyere cheese would be delicious, too.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!
Photography: photos taken in this post are by Erin from The Wooden Skillet.
