Everything you love about a hearty breakfast comes together in this Easter Breakfast Casserole. With eggs, sausage, and two kinds of cheese, this easy overnight breakfast idea is perfect for feeding a crowd without a lot of extra work.
You can assemble it the night before or put it together in the morning, depending on what works best for your schedule. Either way, it bakes up warm and comforting, and it’s always a hit with family and friends.
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Recipe at a Glance
Prep: 15 min | Cook/Bake: 45 min | Difficulty: Easy | Servings: 12
Main Ingredients: ground pork sausage, eggs, mini croissants, milk, cheddar cheese, Parmesan cheese, green onions
Best For: Holiday breakfasts, brunch, and feeding a crowd
Make Ahead: Assemble the casserole the night before and bake in the morning
Storage: Store leftovers covered in the refrigerator for up to 3 days
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Table of Contents
- Recipe at a Glance
- Why My Family Loves This Overnight Easter Breakfast Casserole
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Insider Tips from My Kitchen to Yours
- Storage & Serving Tips
- Recipe FAQ's
- Looking for other breakfast casserole recipes like this? Try these:
- LOVE this recipe? SAVE it for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- 💬 Comments
Why My Family Loves This Overnight Easter Breakfast Casserole
This is one of my go-to recipes when we have company because it’s easy to make ahead and always gets great reviews.
The croissants soak up the creamy egg mixture, the sausage adds savory flavor, and the cheese brings it all together.
It’s simple to prep, bakes beautifully, and disappears fast every time I serve it.
Looking for more holiday brunch ideas? Try my Breakfast Casserole with Hashbrowns, Crescent Roll Breakfast Recipes or my delicious Breakfast Parfaits that would be great for a holiday brunch celebration.
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
- Ground Pork Sausage - for this recipe I used Jimmy Dean sausage. You can substitute any other breakfast sausage; just make sure it's a breakfast sausage. Or you can try ground beef or diced ham.
- Cheeses - I used mild cheddar cheese and Parmesan cheese. You can substitute your favorite like Swiss or Monterey Jack would be great. I do think the Parmesan cheese adds a nice flavor to the overall taste of the casserole.
- Green Onions - are for garnish. You can leave them out if you prefer.
- Vegetables: Add a few vegetables like shredded zucchini or chopped peppers. Please Note: If you do add more vegetables or meats to this casserole, the cooking time will increase.
- Check out my other recipe for Breakfast Casserole with Hashbrowns or this Sausage Potato Breakfast Casserole.
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: In a sturdy skillet, cook the sausage for approximately 10 minutes, ensuring it's crumbled as it cooks. Once done, remove from the skillet and drain off any excess fat.
Step 2: Transfer the cooked sausage to a mixing bowl, then mix in the Parmesan cheese, sliced green onions, and croissant pieces. Spread the mixture evenly in a 13x9 baking dish that has been coated with non-stick baking spray.
Step 3: In another bowl, whisk together the eggs, milk, and heavy cream. Then, pour this mixture over the sausage mixture.
Step 4: Cover the dish and refrigerate for 8 hours or overnight to allow the flavors to meld.
Step 5: The following morning, let the casserole sit at room temperature for 30 minutes. Sprinkle with shredded cheddar, bake at 350°F for 45 minutes, then allow it to rest for 10 minutes before serving.
Insider Tips from My Kitchen to Yours
✔️ DO let a glass casserole dish sit on the counter for about 30 minutes before baking so it can warm up gradually and avoid sudden temperature changes.
❌ DO NOT skip the overnight soak, since the croissants need time to absorb the egg mixture or the casserole won’t bake up as soft and flavorful.
Storage & Serving Tips
Refrigerate: Store leftovers covered in the refrigerator for up to 3 days.
Freezer: Freeze baked and cooled portions in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Serving Tips: Reheat individual servings in the microwave or warm larger portions in the oven until heated through.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
A breakfast casserole is done when a toothpick or skewer inserted into the center comes out clean, not wet. You can also check the internal temperature with an instant-read thermometer. When it reaches 160°F, the eggs are fully cooked and the casserole is ready.
You don’t have to prep it overnight. While letting it sit in the refrigerator helps the croissants soak up the egg mixture and improves the texture, you can assemble and bake it right away if you’re short on time. The casserole will still turn out delicious, just slightly less custardy.
Yes. You can use day-old bread, rolls, or even French bread, but the texture will be slightly different from using croissants.
You can freeze a cooked breakfast casserole for up to 2 months. Wrap it tightly in aluminum foil or store it in an airtight container. Allow the casserole to thaw overnight in the refrigerator. Reheat in the oven or microwave until warmed through.
Looking for other breakfast casserole recipes like this? Try these:
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📖 Recipe Card
Easter Breakfast Casserole
Ingredients
- 1 pound Jimmy Dean ground pork sausage
- 4 ounces shredded Parmesan cheese
- 6 green onions sliced
- 24 mini croissants; cut into pieces
- 3 cups milk
- 1 cup heavy cream
- 5 eggs
- 2 cups shredded cheddar cheese
Method
- In a heavy skillet, cook the sausage for about 10 minutes making sure you break it up into smaller pieces.
- Remove from skillet and drain any excess fat.
- Add the sausage to a mixing bowl.
- Add the Parmesan cheese, sliced green onions and the croissant cubes.
- Arrange the mixture in the bottom of a 9X13 baking dish that's been sprayed with non-stick baking spray.
- Set aside while you prepare the egg mixture.
- In a separate bowl, whisk together the eggs with the milk and heavy cream.
- Pour over the sausage and croissant mixture.
- Cover with aluminum foil and place in the refrigerator for 8 hours or overnight.
- The next morning, remove the casserole from the refrigerator and allow it to come to room temperature for about 30 minutes.
- Preheat oven to 350°F.
- Uncover the casserole and add the shredded cheddar cheese to the top.
- Bake for 45 minutes or until golden.
- Let stand for about 10 minutes before serving.
LISAl says
Thank you for sharing, This looks delicious 🙂 yum
xo Lisa S