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Letting croissants, sausage, and cheddar fill your kitchen with mouthwatering smells turns any morning into something to remember. This is just the thing for a laid-back brunch or weekdays when you're swamped. It even gets sleepy folks out of bed.
This dish showed up for the first time one Christmas at our house and instantly became our go-to. The best part? You wake up and breakfast is basically ready to pop in the oven while the gift wrapping chaos happens.
Irresistible Ingredients
- Black pepper: This wakes up the flavors all over the dish. Go heavy or light, just how you like it.
- Salt: Makes everything taste brighter. Kosher salt gives you the easiest control.
- Dry mustard: Just a small spoonful gives a little warmth and extra depth—it’s actually pretty important, so don’t forget it.
- Milk: Using whole milk gets the custard nice and creamy. Want it richer? Use some half and half.
- Eggs: Grab big, fresh eggs for the best fluffy texture—they hold everything together and make it rich.
- Shredded cheddar cheese: Melts into gooey, sharp goodness. Go for extra sharp if you’re after big flavor.
- Breakfast sausage: Savory pork sausage gives each bite a little kick. Try to pick one with solid seasoning and not too fatty.
- Croissants: Big, soft croissants soak up all that creamy egg mix and turn crisp on top. Fresh from a bakery works best if you can swing it.
Simple How-To Steps
- Serve:
- Let it chill for a few minutes, then slice into squares. Tastes best while it’s still toasty and the cheese is all melty.
- Bake:
- Start heating your oven to 350 degrees F. Grab the pan from the fridge while you wait so it can warm up a bit. Bake uncovered till the top is golden brown—takes about 45 minutes—and the middle isn’t runny but still jiggly.
- Refrigerate:
- Seal it up tight with plastic wrap and stick it in the fridge overnight (or at least 2 hours). This soaking makes sure everything melds together for that perfect texture.
- Assemble the Casserole:
- Drizzle the egg mix all over, making sure it soaks through. Smush things down a touch with a spatula so the croissants start drinking up the liquid, but don’t smash them.
- Make the Egg Mixture:
- Whisk up your eggs, milk, dry mustard, salt, and pepper in a big bowl. Mix until it’s smooth—no streaks left. That’s your custard base and helps the whole thing puff up a bit.
- Add Sausage and Cheese:
- Spread the sausage crumbles over the croissants and follow with all that shredded cheese for solid coverage. This way, every piece ends up loaded.
- Prepare the Baking Dish:
- Coat a large 9x13 pan with some butter or spray, making sure to get those corners. Scatter chopped croissants across the bottom so each bite starts with that crispy base.
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The edges of these croissants get all toasty and crunchy, while the middle stays creamy—kind of feels like breakfast luxury. My kids are still fans of the snow day when we first shared it, windows all fogged up from the oven.
Best Ways to Store
If you have leftovers, cover up and keep in the fridge for up to three days. Slices warm up nicely in the microwave or back in the oven. Want to freeze? Just put the assembled (not baked) pan in double foil, stash in the freezer for up to two months. When you're ready, thaw in the fridge overnight before baking as normal.
Swaps and Twists
Making it meatless? Mushrooms, spinach, or bell peppers work great instead of sausage. If you want lighter, switch to turkey or chicken sausage. Try mozzarella, Swiss, or gruyere for different cheesy flavors—each one totally changes things up.
How to Serve
This pairs so well with a fresh fruit salad or some greens for crunch. If you're craving something heavier, roasted potatoes are awesome on the side. Don’t forget to pour some coffee or fresh OJ to finish off your brunch.
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A Bit of Background
Dishes like this are a brunch staple all over the United States, and they're extra popular in the Midwest and South. They're loved for being tasty and easy to throw together, which makes them perfect for holidays or Sundays. It’s cool how every family puts their own twist on this kind of thing.
Common Recipe Questions
- → Is it okay to use croissants from the store?
Definitely, grab some from your local bakery or grocery store. Just make sure they're nice and fresh so your bake tastes its best.
- → What can I use instead of sausage?
There are lots of swaps! Try using bacon, turkey sausage, or even a plant-based sausage. If you want to skip meat, veggies like sautéed spinach or mushrooms work great, too.
- → Can I freeze this before baking?
You sure can. Put everything together, cover it up well, and freeze it for up to two months. Just let it thaw in the fridge before you toss it in the oven.
- → How do I keep leftovers fresh?
Just pop whatever's left into a sealed container and stick it in the fridge for up to three days. Heat up in the microwave or oven whenever you want more.
- → Can I use a different kind of cheese?
Absolutely! Mozzarella, Swiss, or Gruyère are all great options if you feel like switching out the cheddar.