Mediterranean Sausage Croissant Breakfast Bake

Table of Contents

Prep Time: 20 minutes
Cook Time: 45–50 minutes
Total Time: 1 hour 10 minutes

This hearty breakfast bake combines buttery croissants, savory Mediterranean-style sausage, rich cheese, and a custardy egg mixture. It’s perfect for brunch gatherings or a weekend family breakfast. The croissants soak up the flavorful egg and dairy mixture, while the sausage and cheese add richness, and green onions bring a fresh, subtle bite. It’s easy to prep ahead of time and bake in the morning.

Ingredients

Croissants:

5 to 7 large croissants (about 1 lb), split in half lengthwise or torn into bite-sized pieces

Sausage:

1 lb breakfast or sweet Italian sausage, casings removed

Eggs & Dairy:

8 large eggs

3 cups whole milk

1 cup heavy cream (or 2 cups half-and-half)

Cheese:

2 cups grated cheese (Gruyère, cheddar, or a mix)

Seasonings:

1 ¼ tsp kosher salt

1 tsp black pepper

Optional: 2 tsp finely chopped fresh sage, paprika, or dry mustard

Other Ingredients:

1 Tbsp extra-virgin olive oil (for cooking sausage)

1 bunch green onions, thinly sliced (reserve some for garnish)

Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.

Prepare the Sausage:
Heat 1 Tbsp olive oil in a skillet over medium heat. Add the sausage, breaking it up with a spoon. Cook until browned and fully cooked, about 6–8 minutes. Remove from heat and set aside.

Prepare the Croissants:
Tear the croissants into bite-sized pieces and spread them evenly in the prepared baking dish.

Mix the Eggs & Dairy:
In a large bowl, whisk together the eggs, milk, cream, salt, pepper, and any optional seasonings like sage or paprika.

Assemble the Bake:
Sprinkle the cooked sausage over the croissant pieces. Add the grated cheese evenly on top. Pour the egg and dairy mixture over everything, pressing down gently so the croissants soak up the liquid. Sprinkle sliced green onions on top, reserving some for garnish.

Bake:
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the top is golden brown and the egg is fully set. A knife inserted in the center should come out clean.

Garnish & Serve:
Let the bake cool for 5–10 minutes. Sprinkle the remaining green onions on top for a fresh touch, slice, and serve warm.

Tips

Make Ahead:
Assemble the bake the night before, cover it tightly with foil or plastic wrap, and refrigerate overnight. In the morning, remove from fridge and bake as directed. This allows the croissants to soak up the egg mixture fully, giving an even custier texture.

Cheese Options:
Gruyère gives a nutty, creamy flavor, while cheddar adds sharpness. You can also try fontina, Swiss, or a mix of mozzarella and Parmesan for different textures and flavors.

Sausage Tips:
Sweet or spicy Italian sausage works well. For a leaner version, use turkey sausage or chicken sausage. Make sure to drain excess grease after cooking to prevent the bake from being too oily.

Egg Custard:
For a richer custard, use 1 cup heavy cream and 2 cups milk. For a lighter version, substitute half the dairy with unsweetened almond milk or 2% milk.

Variations

Vegetable Boost:
Add sautéed mushrooms, bell peppers, spinach, or cherry tomatoes for extra flavor and nutrients.

Mediterranean Twist:
Include sun-dried tomatoes, roasted red peppers, and crumbled feta instead of or alongside the cheddar/Gruyère.

Herb Flavors:
Fresh herbs like thyme, parsley, or rosemary can be sprinkled in the custard or on top before baking.

Spicy Kick:
Add red pepper flakes, hot paprika, or a spicy sausage to give it some heat.

Mini Bakes:
Instead of a large casserole, prepare in individual ramekins for single servings. Adjust baking time to 20–25 minutes depending on size.

Sweet-Savory Version:
Drizzle a little honey or maple syrup over the top before baking for a subtle sweet-savory combination that pairs beautifully with breakfast sausage.

Q&A

Q: Can I use frozen croissants?
A: Yes, just thaw them completely before tearing them into pieces. Slightly stale or day-old croissants work best for soaking up the egg custard.

Q: Can I make this vegetarian?
A: Absolutely. Replace the sausage with sautéed mushrooms, roasted vegetables, or a plant-based sausage alternative.

Q: Can I prepare this the night before?
A: Yes, assemble it in the baking dish, cover, and refrigerate overnight. Bake in the morning. The custard may need an extra 5–10 minutes if it’s very cold from the fridge.

Q: Can I freeze leftovers?
A: You can freeze baked portions in an airtight container for up to 2 months. Reheat in the oven at 350°F until warmed through to maintain texture.

Q: Can I substitute the dairy?
A: Yes. For a lighter version, use low-fat milk or half-and-half. Non-dairy alternatives like oat milk or almond milk work, but the custard will be slightly less rich.

Nutrition

(per serving, assuming 8 servings)

Calories: ~470 kcal

Protein: 22 g

Carbohydrates: 25 g

Fat: 32 g

Saturated Fat: 14 g

Cholesterol: 220 mg

Sodium: 850 mg

Fiber: 1–2 g

Sugar: 3 g

Note: Values vary based on the exact type of croissants, cheese, and sausage used.

Conclusion

This Mediterranean Sausage Croissant Breakfast Bake is a crowd-pleaser, combining buttery croissants, savory sausage, melty cheese, and a rich egg custard. It’s versatile, easy to make ahead, and perfect for brunches, holiday mornings, or a hearty weekend breakfast. You can customize it with different cheeses, herbs, or vegetables to suit your taste, making it both comforting and flexible. Serve warm with a side of fresh fruit, a simple salad, or a light yogurt for a complete meal.