Breakfast Croissant Casserole

This is a dish that is prepared the night before and baked in the morning.  Serve it for a breakfast or brunch crowd. Its also fun if you’re planning a “breakfast for dinner” theme.

Serves 6 - 8

Breakfast Croissant Casserole
  • 1 lb (454gr) pork breakfast sausage. You can also substitute or combine an equal amount of other types of sausage, bacon, or chopped ham
  • ¼ cup sauteed onion
  • optional: cooked mushrooms, minced spinach, dried tomatoes (whatever you add, it can’t be too moist, oily, or liquidy. That would make the casserole mushy and not set well.)
  • 3 large croissants
  • 7 oz (200gr) Irish Dubliner cheese (alternately, Swiss, Gouda, Cheddar)
  • ½ cup (50gr) parmesan cheese
  • 2 Tbsp minced fresh parsley or your favourite dried herb
  • 1½ cups milk
  • 6 eggs
  • salt and pepper

Cut down one length of each sausage just through the casing. Pull the casing back off the sausage like peeling the plastic wrapper off of a slice of processed cheese. Turn the sausage meat out onto a plate. In a frying pan over medium-high heat, cook the sausage, breaking it up with a spatula, until browned. Remove with a slotted spoon to a plate lined with paper towels. In the same skillet, crisp bacon if youre using it. When crisp, add to the paper lined plate to drain. Sauté onions (and mushrooms, if using) in the same skillet until softened and allow to drain on more paper towels as well. Allow everything to cool slightly while you prep the remaining ingredients.

Cut the croissants into 2-inch cubes. Grate the cheese; the Dubliner should be coarsely grated and the parmesan finely grated to go on top. 

Butter the sides and bottom of a 9x12 inch (22x30cm) casserole. Add the croissants, Dubliner, and herbs to the dish and gently combine with your hands. Add meats & vegetables and mix in gently.  

In a bowl, beat together milk and eggs. Season with salt and pepper. Pour the mixture evenly over croissants. Sprinkle the top with the parmesan. Cover with plastic wrap and refrigerate for 12 hours (this allows the croissants to soak up the sauce and all the flavours to meld).

Remove casserole from fridge, remove plastic wrap, and allow to come up to room temperature while you preheat the oven to 350°F/180°C. Bake on the middle rack for 45 mins. or until nicely browned on top (may take up to 1 hour). Remove from oven and let sit for 10 mins.

Serve with chili sauce, hot sauce, or Stonewall Kitchen Country Ketchup on the side.


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