Sausage Croissant Breakfast Casserole with Fontina
Cubed croissants soak in a savory custard of eggs, half and half, and buttermilk, layered with browned sausage, cream cheese, garlic, and melted Fontina. This make-ahead casserole delivers buttery richness and savory depth from the sausage and three cheeses, with a custardy interior and golden-brown top. Ideal for weekend brunches, holiday breakfasts, or feeding a crowd. The overnight chill allows the bread to fully absorb the custard, creating a cohesive dish that's part strata, part savory bread pudding.
Ingredients
- 1 pound hot pork sausageturkey sausage1:1proteinlean
reduces fat content
- 1 bunch green onions, chopped, white and green parts separated
- 4 ounces cream cheese
- 4 clove garlic
- 6 large croissants, torn into big pieces
- 2 ½ cup half and halfwhole milk+heavy cream1.25 cup whole milk + 1.25 cup heavy creamdairy
approximates original richness
Full guide → - ⅝ cup buttermilk
- 5 eggs
- ½ cup grated parmesan cheese
- ½ teaspoon salt
- black pepper, freshly cracked, to taste
- 1 cup shredded Fontina cheeseSwiss1:1dairy
Swiss works equally well
Instructions
- 1
Preheat oven to 350F and position rack to middle. Spray a 9-by-13-inch baking dish with nonstick spray.
- 2
Cook sausage and white parts of green onions in a large skillet over medium heat until browned.
- 3
Add garlic and cream cheese, cook for about one minute until incorporated.
- 4
Transfer sausage mixture to prepared dish and add torn croissant pieces. Stir to combine.
- 5
Whisk together half and half, buttermilk, eggs, parmesan cheese, salt, and pepper in a bowl until well blended.
- 6
Pour custard mixture over croissants and sausage. Stir to distribute evenly throughout the dish.
- 7
Cover and refrigerate for at least 45 minutes, or up to 8 hours.
- 8
When ready to bake, scatter Fontina cheese over top. Cover loosely with foil.
- 9
Bake for 15 minutes covered. Remove foil and bake 15 to 20 minutes more until bubbly and deeply browned on top.
- 10
Top with reserved green onion greens. Serve warm.
Tips
Refrigerate overnight or at least 45 minutes so croissants absorb the custard fully, creating a cohesive texture rather than dry bread with wet filling.
Loosely cover with foil during the first 15 minutes to prevent the top from browning too quickly before the custard sets.
Good to Know
Covered, refrigerated for up to 3 days. Reheat covered at 325F for 15-20 minutes until warmed through.
Assemble through custard pour and refrigerate up to 8 hours before baking. Do not freeze after assembly as custard texture degrades.
Warm, fresh from the oven. Serve with fresh fruit, a simple green salad, or toast on the side.
Common Mistakes
Skip the refrigeration step to avoid dry, separated custard that doesn't bind the bread.
Tightly cover with foil for the entire bake to avoid pale, steamed top instead of golden-brown crust.
Substitutions
Dairy-Free Swaps
Swiss works equally well
approximates original richness
Full guide →General Alternatives
reduces fat content
FAQ
Can I make this the night before?
Yes. Assemble through pouring the custard, cover, and refrigerate up to 8 hours. Bake from cold, adding a few minutes to baking time. The overnight soak produces superior texture.
What if I use day-old croissants instead of fresh?
Day-old croissants are actually preferable. Fresh croissants absorb custard too quickly and may become mushy. Slightly stale croissants hold their structure better while still soaking up flavor.
Can I freeze leftovers?
Freezing after baking works better than freezing unbaked casserole. Cool completely, wrap tightly, and freeze up to 1 month. Reheat from frozen at 325F for 25-30 minutes, covered.