Buttery Breakfast Casserole

By Melissa Clark

Updated Feb. 3, 2025

Buttery Breakfast Casserole
Andrew Scrivani for The New York Times
Total Time
1½ hours, plus 4 hours or overnight chilling
Rating
5(9,909)
Comments
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The word “buttery” in the title refers to croissants, which make an especially rich foundation for this golden-topped baked breakfast classic. Toasting the croissants before building the casserole adds caramelized notes that can stand up to the bits of browned sausage, sage and melted Gruyère strewn throughout. Make this the night before a special breakfast or brunch, then pop it in the oven an hour before you plan to serve it.

Featured in: A Breakfast Casserole That’s Comfort Food at Sunrise

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Ingredients

Yield:8 to 10 servings
  • 1pound croissants (about 5 to 7), split in half lengthwise
  • 1tablespoon extra-virgin olive oil, more for baking dish
  • 1bunch scallions (6 to 7), white and light green parts thinly sliced, greens reserved
  • ¾pound sweet Italian sausage, casings removed
  • 2teaspoons finely chopped fresh sage
  • 8large eggs
  • 3cups whole milk
  • 1cup heavy cream
  • 8ounces Gruyère, grated (2 cups)
  • 1¼teaspoons kosher salt
  • 1teaspoon black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

545 calories; 37 grams fat; 20 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 25 grams protein; 653 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.

  2. Step 2

    In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork, until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.

  3. Step 3

    In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1½ cups cheese, salt and pepper.

  4. Step 4

    Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.

  5. Step 5

    When you’re ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.

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Ratings

5 out of 5
9,909 user ratings
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Comments

Regine

Goodness! Did all you complainers bother to do the math? It's meant to be 8-10 servings. Let's go crazy and call it FIVE instead. What do you end up with in terms of calorically relevant food per person? About 1 croissant, about 3 g oil, about 2.5 oz sausage, approx an egg and a half, a good 1/2 cup of milk, 1.6 oz heavy cream, and 1.6 oz Gruyere. Health food to wolf down on my way to the squat rack? No. A delight to share with my family on our favorite morning of the year? To be sure.

Julie J.

This is the bomb !!! In every good sense I can think of !!!! People need to get over themselves and quit being such naughty children ! If you don't like the list of ingredients, that's your problem. Don't make it and don't criticize it. Life is too short to not savor ever single bite of deliciousness out there. And no, I do NOT weigh over 200 pounds. I believe moderation is important, including moderation....:-)

Bob

I did a practice run with sweet sausage and Swiss cheese, It is wonderful. I think the possibilities are endless. Quiche Lorraine style with bacon onion and Swiss. Mushrooms and breakfast sausage. Ham and Broccoli with cheddar, Veggie style with onion, mushroom, green pepper and fresh tomato. Thank You Melisa Clark - I Love You :)

Abigail

great recipe. I only used 2c of milk, but I think I could have gone to 1.5c. added spinach and half an onion. I also toasted the croissants at 350 for 10 minutes and they turned out great. it sat for about 6 hours before cooking. next time I'll add mushrooms too!

Jamie Polliard

Made it with 1/2 instead of full cream and 2% milk as that was what I had on hand. Delicious definitely buttery. Think next time will add some veggies…mushrooms and maybe fresh spinach.

Carol

I would love to make this recipe but it’s just me and my husband. If you’ve cut this recipe in half did you have to make further adjustments? Thanks in advance for your help. ☺️

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