If you are looking for a comforting, flavorful breakfast dish that combines buttery croissants with savory sausage and fragrant sage, you have to try this Sausage and Sage Croissant Breakfast Casserole Recipe. It’s the perfect blend of fluffy, creamy custard, melty Gruyère cheese, and herby sausage, all soaked into tender croissant pieces for a breakfast that feels both indulgent and cozy. Whether it’s a weekend brunch or a special holiday morning, this casserole brings a warm, inviting aroma and rich taste to the table that everyone will love.
Ingredients You’ll Need
With just a handful of simple but star-quality ingredients, this casserole balances richness, freshness, and savory depth beautifully. Each component plays a vital role: buttery croissants add flaky sweetness, sausage delivers hearty meaty flavor, and fresh sage brings that woodsy herbal note that makes this recipe outstanding.
- 1-2 tablespoons butter, softened: Essential for greasing the baking dish to prevent sticking and add a hint of richness.
- 1 pound croissants (about 5 to 7), split in half lengthwise: The foundation for the casserole; their flaky texture absorbs the custard beautifully.
- 1 tablespoon vegetable oil: Used to cook the sausage evenly without burning.
- 1 bunch scallions (6 to 7), white and light green parts thinly sliced, greens reserved: Adds a mild onion flavor and freshness to the sausage mixture and garnish.
- 3/4 pound sweet Italian sausage, casings removed: Provides savory, slightly sweet meat flavor, perfectly complementing the dairy and herbs.
- 2 teaspoons fresh sage, finely chopped: Brings classic autumnal warmth and an aromatic herbal note.
- 8 large eggs, at room temperature: The base of the custard that binds everything together with a creamy texture.
- 3 cups whole milk: Adds richness and moisture for the custard.
- 1 cup heavy cream: Enhances the custard’s silky, luscious mouthfeel.
- 1 1/2 cups Gruyère cheese, grated (reserve 1/2 cup for topping): Melts into a nutty, slightly sweet cheese layer that makes every bite crave-worthy.
- 1 1/4 teaspoons salt: Balances and enhances all the flavors.
- 1 teaspoon black pepper: Adds gentle warmth and spicy undertones.
- 1 tablespoon fresh sage, finely chopped: For garnishing, boosting freshness and aroma on top.
- Reserved green parts of scallions: Brighten the final plate with color and a mild onion bite.
How to Make Sausage and Sage Croissant Breakfast Casserole Recipe
Step 1: Grease the Baking Dish
Start by generously greasing a 9×13 inch baking dish with 1-2 tablespoons of softened butter. This step ensures your casserole won’t stick and adds a subtle buttery flavor to the edges where the croissants will caramelize beautifully during baking. Preheat your oven to 350ºF (177ºC) so it’s ready when you are.
Step 2: Toast the Croissants
Slice the croissants in half lengthwise and arrange them cut side up on a large baking sheet. Pop them in the oven for 2 to 4 minutes until their tops turn golden brown and slightly crisp. This toasting step locks in the croissants’ structure so they soak up the custard without becoming mushy. Once toasted, let them cool just enough to handle, then tear them into large, bite-sized pieces.
Step 3: Cook the Sausage and Scallions
Heat a tablespoon of vegetable oil in a skillet over medium-high heat. Crumble and cook the sweet Italian sausage until it’s browned and cooked through, about 6 to 8 minutes. Stir the thinly sliced white and light green scallion parts into the sausage and cook until the scallions soften. This combination creates a melty, savory mixture with bursts of onion sweetness.
Step 4: Add Fresh Sage and Cool
Mix in 2 teaspoons of finely chopped fresh sage to infuse the sausage-scallion mixture with that warm, herbal flavor. Then, remove the skillet from the heat and allow it to cool for 7 to 10 minutes so it won’t prematurely cook the eggs in the next step.
Step 5: Combine Croissants with Sausage Mixture
In a large bowl, toss together the toasted croissant pieces and the cooled sausage mixture until the flavors are evenly distributed. This ensures each bite has a perfect balance of flaky bread and savory meat.
Step 6: Whisk the Egg Custard
In another large bowl, vigorously whisk 8 room-temperature eggs, 3 cups whole milk, 1 cup heavy cream, 1 1/2 cups grated Gruyère cheese, 1 1/4 teaspoons salt, and 1 teaspoon black pepper until perfectly smooth and combined. This custard will soak into the croissants, lending a rich, creamy texture throughout the casserole.
Step 7: Assemble the Casserole
Spread the croissant and sausage mixture evenly in the buttered baking dish. Pour the egg custard over the top, gently pressing down on the croissants to help them absorb the liquid fully. This step is key for a luscious, custardy bite in every piece.
Step 8: Refrigerate to Soak
Cover the assembled casserole tightly with plastic cling wrap and refrigerate for at least 4 hours or overnight. This resting period allows the custard to soak into the croissants and lets the flavors marry beautifully for a more intensified taste.
Step 9: Bake to Perfection
When ready to bake, preheat your oven again to 350ºF (177ºC). Remove the plastic wrap and sprinkle the remaining 1/2 cup Gruyère cheese over the top. Bake uncovered for about 45 minutes until the casserole is golden brown on top and set in the middle. Let it rest for 10 minutes out of the oven to allow the custard to firm up before serving.
Step 10: Garnish and Enjoy
Top your warm casserole with the reserved green parts of scallions and 1 tablespoon of freshly chopped sage. These garnishes add vibrant color and a fresh herbal punch that lifts the dish to the next level.
How to Serve Sausage and Sage Croissant Breakfast Casserole Recipe
Garnishes
The finishing touch is key! The reserved green scallion tops and a sprinkle of fresh sage add a burst of freshness and a vibrant pop of green that visually brightens the casserole. This contrast makes it as beautiful as it is delicious and keeps every bite aromatic.
Side Dishes
This casserole is rich and satisfying on its own, but pairing it with simple, refreshing sides enhances the meal. Consider serving it alongside a crisp green salad lightly dressed with lemon vinaigrette or fresh fruit like orange slices or berries to balance the richness with bright acidity and sweetness.
Creative Ways to Present
For a brunch spread, portion the casserole into individual ramekins or muffin tins before baking for charming single servings. You can also sprinkle extra fresh herbs or a dusting of paprika for color. Serving with a dollop of crème fraîche or a drizzle of hot sauce can add an exciting flavor twist that friends will adore.
Make Ahead and Storage
Storing Leftovers
Your Sausage and Sage Croissant Breakfast Casserole Recipe keeps beautifully in the fridge for 3 to 4 days. Store leftovers in an airtight container to maintain moisture and prevent the croissants from drying out. Reheat gently to preserve the custard’s creamy texture.
Freezing
If you want to make this dish ahead for busy mornings, it freezes wonderfully. Assemble the casserole but do not bake. Wrap it tightly with plastic wrap and foil and freeze for up to 2 months. When ready, thaw overnight in the fridge and bake as directed, adding a few extra minutes to bake time if needed.
Reheating
Reheat individual portions in the microwave for about 1 to 2 minutes or in a 350ºF (177ºC) oven for 15 to 20 minutes until warmed through. Cover with foil while baking to keep it moist, then uncover in the last few minutes to refresh the cheese topping’s golden crust.
FAQs
Can I use other types of cheese for this casserole?
Absolutely! While Gruyère offers a nutty and melty texture, sharp cheddar, fontina, or even mozzarella can be great alternatives. Just keep in mind that the flavor profile will shift slightly depending on your choice.
Is this recipe okay to prepare the night before?
Yes, preparing and refrigerating the casserole overnight is actually recommended. It allows the custard to soak thoroughly into the croissants for a creamier, more flavorful breakfast.
Can I substitute the sweet Italian sausage with another type?
You can swap sweet Italian sausage for spicy Italian sausage if you prefer a bit of heat, or turkey sausage for a leaner option. Just cook your chosen sausage thoroughly before adding it to the casserole.
What if I don’t have fresh sage? Can I use dried?
Dried sage can work if fresh is unavailable, but use sparingly—about one-third of the amount called for—since dried herbs are more concentrated and can overpower the dish.
Is it necessary to toast the croissants before assembling the casserole?
Toasting the croissant halves helps them hold up better when soaked in the custard, preventing a soggy texture. It also adds a subtle toasted flavor that enhances the dish overall.
Final Thoughts
This Sausage and Sage Croissant Breakfast Casserole Recipe is truly a crowd-pleaser that brings comfort and elegance to your breakfast table with minimal fuss. Its rich, creamy custard, savory sausage, and aromatic sage hugged by tender croissants create a dish you’ll want to make again and again. Trust me, once you try this, it’ll become a beloved staple for your weekend brunches and special mornings alike. So go ahead, give it a try, and enjoy every warm, cheesy, satisfying bite!
Print
Sausage and Sage Croissant Breakfast Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 15 minutes
- Yield: 12 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
A rich and flavorful breakfast casserole featuring buttery croissants, savory sweet Italian sausage, fragrant fresh sage, and creamy Gruyère cheese. This make-ahead dish is soaked overnight in an egg custard and baked to golden perfection, making it an ideal hearty breakfast or brunch dish that combines comforting textures and fresh herbaceous accents.
Ingredients
For the Casserole Base
- 1–2 tablespoons butter, softened
- 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
- 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
For Garnish
- 1/2 cup Gruyère cheese, grated
- 1 tablespoon fresh sage, finely chopped
- Reserved green parts of scallions
Instructions
- Grease Baking Dish: Generously butter a 9×13 inch baking dish using 1-2 tablespoons of softened butter and set it aside. Preheat your oven to 350ºF (177ºC) to prepare for toasting the croissants.
- Toast Croissants: Arrange the croissant halves cut side up on a large baking sheet. Bake them for 2 to 4 minutes until they turn golden brown. Remove from oven and allow to cool until they can be handled easily, then tear into large bite-sized pieces.
- Cook Sausage: Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the sweet Italian sausage, breaking it apart and cooking until well browned and thoroughly cooked through, approximately 6-8 minutes.
- Add Scallions: Stir in the thinly sliced white and light green parts of scallions into the cooked sausage. Continue to cook until the scallions soften, blending their mild onion flavor with the sausage.
- Incorporate Sage and Cool: Mix in 2 teaspoons of finely chopped fresh sage into the sausage and scallion mixture. Remove the skillet from heat and let it cool for 7 to 10 minutes. Cooling prevents the eggs from cooking prematurely when combined later.
- Combine Croissants and Sausage Mixture: In a large mixing bowl, toss together the toasted croissant pieces with the cooled sausage mixture to ensure flavors are evenly distributed.
- Prepare Egg Custard: In a separate large bowl, whisk together 8 large eggs, 3 cups whole milk, 1 cup heavy cream, 1 1/2 cups grated Gruyère cheese, 1 1/4 teaspoons salt, and 1 teaspoon black pepper until the mixture is smooth and fully combined.
- Assemble Casserole: Pour the croissant and sausage mixture into the prepared buttered baking dish, spreading it evenly. Pour the egg custard over the top, gently pressing the croissant pieces down so they soak up the liquid well.
- Refrigerate: Cover the assembled casserole tightly with plastic cling wrap. Refrigerate for at least 4 hours or preferably overnight, allowing the custard to soak thoroughly into the croissants and the flavors to meld beautifully.
- Preheat Oven for Baking: When ready to bake, preheat your oven again to 350ºF (177ºC).
- Bake Casserole: Remove the plastic wrap from the casserole. Sprinkle the remaining 1/2 cup of grated Gruyère cheese evenly on top. Bake uncovered for about 45 minutes or until the surface is golden brown and the center is firm to the touch. Remove from oven and let rest for 10 minutes before serving.
- Garnish and Serve: Garnish the casserole with the reserved green parts of scallions and 1 tablespoon of freshly chopped sage. Serve warm to enjoy the harmonious combination of savory sausage, creamy custard, and fresh herbs.
Notes
- Using day-old croissants can enhance texture as they absorb the custard better without becoming overly soggy.
- Allowing the casserole to rest refrigerated overnight intensifies the flavor and improves soaking, but 4 hours is the minimum for good results.
- Room temperature eggs prevent curdling when mixed with the cold dairy ingredients.
- Gruyère cheese can be substituted with Swiss or Emmental for a similar melty texture and nutty flavor.
- Make sure to cool the sausage mixture before combining it with the eggs to avoid cooking the eggs prematurely.
