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Breakfast casseroles are so simple to put together and feed a crowd easily. This Sausage Mushroom Croissant Casserole is so incredibly flavorful, buttery and cheesy – you can thank me later.
If you want a no fuss Christmas morning casserole that will feed a crowd, is simple to assemble and tastes delish…then look no further. This Sausage Mushroom Croissant Casserole comes together in about 20 minutes and bakes for 40-45 (just enough time to open presents from Santa). See below for modifications and do-ahead tips.
I wanted to create a delicious breakfast casserole for Christmas morning that was simple to make and fed a bunch of people. Some other great breakfast ideas are Apple Cinnamon Bread Pudding, Honey Challah French Toast, Spinach Artichoke Frittata, and don’t forget the Pumpkin Spice Latte.
Ingredients to make Sausage Mushroom Croissant Casserole
- Croissants
- Ground Sausage
- Spices
- Mushrooms
- Eggs
- Milk & Cream
- Cheese
- Butter
Find the printable recipe with exact measurements and instructions below.
How to make Croissant Breakfast Casserole
The recipe is really simple and easily modified by changing the types of cheese, adding chopped ham, or even making it sweet with dollops of jam and cream cheese.
- Toast the torn croissant pieces in a 13×9 baking dish , or tear them a day ahead and allow them to sit at room temperature. This will help them stay firm when mixing with the eggs and not get soggy.
- While the croissants are toasting, brown sausage with spices (or use pre-seasoned sausage). Remove to a bowl and set aside.
- Add the mushrooms to the same skillet and brown them. Remove and set aside.
- Mix the eggs, milk and cheese in a large bowl and season with salt, pepper, and a pinch of red pepper flakes.
- Toss the croissant pieces, mushroom sausage mixture with the eggs and pour back into the baking dish. Dot with butter and cover loosely with foil.
- Bake for 30 minutes and remove the foil. Bake another 10-15. Serve immediately.
Do-Ahead Tips & Storing
- Do-Ahead Tips:
- Brown the sausage & mushrooms up to 3 days before and keep in an airtight container in the fridge.
- Toast or air dry torn croissant pieces a day ahead.
- Storing, Reheating, & Freezing:
- Cover tightly with plastic wrap and store in the refrigerator up to 4 days.
- Reheat a serving in a microwave safe dish in short bursts, until heated through. Don’t overcook or the croissants will be tough and chewy.
- Freeze in an airtight container for up to 3 months.
More Breakfast Recipes
Below is a list of a few of my favorite breakfast recipes that would also be great for Christmas morning or any morning, for that matter:
- Goat Cheese Quiche with Sweet Potato Crust
- Banana Pumpkin Chocolate Chip Bread
- Baked Chai Donuts with Bourbon Glaze
- Shakshuka
- Whole Wheat Applesauce Pancakes
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Sausage Mushroom Croissant Casserole
Equipment
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1 13×9 Baking Dish
Ingredients
- 9 croissants torn in thirds
- Cooking spray
- 1 lb plain ground sausage
- 2 tablespoons Greek Freak spice blend or Italian Seasoning
- 1 tablespoon garlic granules
- 1 tablespoon olive oil
- 8 oz mushrooms quartered
- 4 large eggs
- ¾ cup milk
- ¾ cup heavy cream
- ½ cup shredded cheddar
- ¾ cup shredded monterey jack
- Pinch red pepper flakes
- Salt & pepper to taste
- 3 tablespoons butter cut into small chunks
- Fresh thyme leaves for garnish (optional)
Instructions
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Preheat oven to 350º F.
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Spray a 13×9 inch baking dish with cooking spray and add torn croissants. Bake for 10 minutes to crisp edges. Remove and set aside.
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In a large skillet over medium high heat, add the ground sausage, Greek Freak and garlic granules and break up the sausage to combine. Cook until sausage is browned and no longer pink. Remove to a bowl and set aside.
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In the same skillet add the olive oil and mushrooms. Cook on medium-high until the mushrooms brown, about 5 minutes. Remove to the bowl with sausage.
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In a large bowl, add the eggs, milk, heavy cream, cheddar, ½ cup monterey jack, red pepper flakes and whisk to combine well. Season with salt & pepper, to taste. Add the croissant pieces and the sausage mushroom mixture and toss to coat. Return to the baking dish and dot with butter.
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Cover loosely with aluminum foil and bake for 30 minutes. Remove the foil and cook for another 10-15 minutes. Remove and garnish with fresh herbs. Serve immediately.