Description
A rich and flaky breakfast casserole made with croissant dough, sausage, eggs, and cheese, perfect for brunch or busy mornings.
Ingredients
- 1 tube refrigerated croissant dough
- 450 g breakfast sausage or cooked bacon
- 8–9 large eggs
- 240 ml 2% milk
- 240 g shredded cheddar or cheese blend
- Salt and pepper to taste
- Optional vegetables: diced bell peppers, onions, or chopped spinach
Instructions
- Preheat oven to 190 °C (375 °F) and grease a 9×13-inch baking dish.
- Cook sausage in a skillet over medium heat until browned. If using bacon, cook until crispy, then chop.
- Press croissant dough into the baking dish, sealing seams and poking holes for steam to escape.
- Scatter cooked meat and any vegetables over the croissant layer.
- In a bowl, whisk together eggs, milk, salt, and pepper. Pour over the layers.
- Sprinkle cheese on top.
- Bake for 30–35 minutes, until the center is set and top is golden brown.
- Let rest for 5 minutes before serving.
Notes
Assemble the casserole the night before for convenience. For crispy edges, blind-bake the dough for 5–7 minutes.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American