Buttery Breakfast Casserole

Name: Buttery Breakfast Casserole
Total time: 5 h 30 min
Yield: 8 to 10 servings
Ingredients: 1 pound croissants (about 5 to 7), split in half lengthwise; 1 tablespoon extra-virgin olive oil, more for baking dish; 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 finely chopped fresh sage; 8 large eggs; 3 cups whole milk; 1 cup heavy cream; 8 ounces Gruyère, grated (2 cups); 1 1/4 teaspoons kosher salt; 1 teaspoon black pepper

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(9,303)
Comments: Read comments

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

Preparation

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.
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.
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.
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.
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

9,303 user ratings

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Comments

Regine7 years ago

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.7 years ago

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....:-)

Bob7 years ago

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 :)

David1 month ago

Made this with impossible veggie sausage, but otherwise followed the recipe exactly. (I used the “spicy” variety of the sausage because that was what I had in the freezer). Unbelievably good. Would make again in a heartbeat.

Aray1 month ago

I made a few substitutions to account for what I had: 1 lb sausage instead of 3/4, 2.5 c milk (per comments about too much liquid), and 7 oz of crunchy toasted croissants plus another 9 ish oz of crisp-cooked crescent roll dough. I refrigerated for about 8 hrs. Like others, I found that the bread got mushy (probably the crescent rolls), despite reducing the milk. I think it also could have used a little longer bake— one of the eaters had texture issues with the soft custardy bread pieces. It was tasty though, with all croissants and a longer bake and enthusiastic eaters, this would be a great recipe for a brunch crowd.

Valhanna.1 month ago

Today is the second time I made this. Both times it went directly into the oven and is a HUGE hit. This is a keeper!

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