Overnight Croissant Breakfast Casserole (Print)
Fluffy croissants, sausage, and cheddar meld in custard for a warm, golden make-ahead breakfast bake.
# Ingredients:
→ Main Components
01 -
6 large croissants, cut into pieces
02 -
450 grams breakfast sausage, cooked and crumbled
03 -
200 grams shredded cheddar cheese
→ Egg Custard
04 -
6 large eggs
05 -
480 millilitres milk
06 -
1 teaspoon dry mustard powder
07 -
1/2 teaspoon fine salt
08 -
1/4 teaspoon ground black pepper
# Steps:
01 -
Generously grease a 23×33-centimetre baking dish to prevent sticking.
02 -
Arrange croissant pieces in a single, even layer along the base of the prepared dish.
03 -
Sprinkle the cooked sausage and shredded cheddar cheese evenly over the croissant layer.
04 -
In a large bowl, thoroughly whisk together eggs, milk, dry mustard powder, salt, and black pepper until smooth.
05 -
Pour the custard mixture evenly over the layered ingredients, pressing the croissants gently to ensure thorough saturation.
06 -
Cover the dish securely with plastic wrap and refrigerate overnight or for a minimum of 2 hours, allowing the croissants to fully absorb the custard.
07 -
Preheat the oven to 175°C (350°F). Meanwhile, let the chilled dish stand at room temperature.
08 -
Remove plastic wrap and bake the dish uncovered for 40 to 45 minutes, until the top is golden brown and the centre is set.
09 -
Allow to cool for several minutes prior to slicing. Serve warm for optimal flavour and texture.
# Additional Notes:
01 -
Ensure ingredients are distributed evenly for balanced flavour.
02 -
Allowing the croissant pieces ample time to soak results in a more luxurious custard texture.
03 -
This preparation is ideal for advance assembly, making it perfect for brunch service.