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Overnight Croissant Breakfast Casserole

This casserole is full of your favorite breakfast foods!
Course Breakfast
Cuisine American
Prep Time 8 hours 15 minutes
Cook Time 55 minutes
Total Time 9 hours 10 minutes
Servings 8
Calories 1010kcal


  • 1 lb Bacon
  • 1 lb Pork breakfast sausage
  • 8 Croissants
  • 5 large Eggs
  • 2 3/4 cup Milk
  • 1 cup Heavy cream
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Garlic powder
  • 1/2 tsp Dry mustard
  • 1/2 tsp Ground sage
  • 1 cup Parmesan cheese
  • 8 oz Shredded cheddar cheese


  • Cook 1 pound of bacon until it is crispy. Set it aside until it cools, then crumble it into pieces.
  • Brown 1 pound of pork breakfast sausage over medium-high heat, drain fat. Add the crumbled bacon to the skillet.
  • Tear croissants into bite-sized pieces and press them into the bottom of a greased 9x13 baking dish.
  • Pour the meat mixture over the top of the croissants.
  • In a large mixing bowl, combine eggs, milk, and heavy cream. Add salt, pepper, garlic powder, mustard, and sage. Whisk to combine well.
  • Pour the liquid mixture over top of the meat and croissants in the baking dish.
  • Cover the dish with tin foil, and place it in the fridge to sit overnight.
  • In the morning, preheat the oven to 350 degrees. 
  • Uncover the casserole dish, and sprinkle 1 cup of parmesan cheese over the mixture. Top with shredded cheddar cheese. 
  • Bake for 45-55 minutes until it is cooked through and the liquid has been absorbed. If the top browns too quickly, cover with foil and continue cooking until the casserole is cooked through.
  • Serve with fresh fruit.


Calories: 1010kcal | Carbohydrates: 33g | Protein: 40g | Fat: 79g | Saturated Fat: 37g | Cholesterol: 336mg | Sodium: 1767mg | Potassium: 541mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1634IU | Vitamin C: 1mg | Calcium: 515mg | Iron: 3mg