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Breakfast Sausage Croissant Bake


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Rate this recipe 4.5/5 (10 Votes)


  • 1 pound spicy Italian sausage, ground
  • 1 tablespoon olive oil
  • 1 can butter flavored croissant rolls, cut into pieces
  • 10 large eggs
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 3/4 cup Parmesan cheese, grated
  • 1 cup Gruyere or Swiss cheese, grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 stalks green onion, finely chopped, optional
  • 1 teaspoon finely chopped rosemary
  • cooking oil spray


Adapted from


Step 1

1.Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray.

2.Heat a large skillet and sauté Italian sausage with 1 tablespoon of olive oil, rosemary, green onions, if using. Season generously with salt and pepper.

3.Cook over medium-high heat until thoroughly browned, spreading and turning often. Remove from heat and set aside.

4.Stir eggs, milk, and cream together in a large bowl. Add parmesan cheese to mixture and stir to combine.

5.Line the bottom of the casserole dish with the croissant pieces, then top with sausage. Pour egg and cheese mixture over the top.

6.Use a rubber spatula to compress the mixture slightly. Cover with plastic wrap or foil.

7.Refrigerate mixture 4-6 hours, or overnight if desired.

8.Sprinkle grated gruyere (or swiss) cheese across the top and place casserole dish in oven. Bake for 45-55 minutes, or until cheese is golden brown and bubbly.

9.Remove from oven and let rest for 15 minutes. Serve hot and enjoy!

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