Take breakfast to the next level with this sausage croissant french toast casserole recipe. You get the buttery goodness of croissants with a simple custard and a bit of savory breakfast sausage. If you like sweet and savory, this is the breakfast casserole for you!

Sausage and croissant french toast casserole on plate with maple syrup and whipped cream, ready to eat.

This french toast casserole takes breakfast bakes to a whole new level. It is sweet, savory, and super fun to eat.

It is great for a weekend brunch or even Christmas morning. However, we like to enjoy it as a breakfast for dinner option.

Casserole dish with mini croissant and browned breakfast sausage next to mixing bowl of custard mixture.

Mini croissants and bits of sausage soaking in custard in casserole dish.

By now, you know we love a good egg casserole. We also love a good sweet and savory mix.

That is why the pancake and sausage casserole was an instant hit. So is the sheet pan pancake with sausage.

Tips, Tricks & Alterations

If you want a more even distribution of sausage, you can cut the croissants into bite sized pieces. We think the look of whole mini croissants is fun, so we like to do it that way.

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Bacon is lovely with maple syrup too, so feel free to use crumbled bacon in place of the sausage if you prefer.

Croissants after they have soaked in custard for several hours, looking soft and puffy, ready to bake.

Baked croissant french toast casserole showing the golden brown tops and puffy croissants that filled the pan while they baked.

If sweet and salty isn’t your thing, leave out the meat. The plain croissant french toast bake will be wonderful without it.

Or you can add in some berries for a bit of fruit. Strawberries and blueberries work fabulously in our berry cinnamon roll casserole and they would also be great with these croissants.

Storing Leftovers

You can store leftover breakfast casserole in an airtight container or tightly covered with plastic wrap in the refrigerator. It will stay good for up 4 days.

Just pop a slice in the microwave for about a minute to reheat.

You can also freeze individual pieces to enjoy later if you want. They will last for several months in the freezer and reheat well.

Pouring maple syrup over a baked french toast croissant.

Bite of sausage and croissant french toast casserole with maple syrup on fork, ready to eat.

Prepping Ahead

Casseroles like this are best if they are allowed to soak up the egg mixture for several hours. So they are perfect for prepping the night before and baking in the morning.

You really want to assemble the casserole at least a couple of hours before you plan to bake it, but up to 36 hours is perfectly fine. Just wrap it in plastic wrap and keep it chilled until you preheat the oven.

When you turn the oven on, take the casserole out of the refrigerator to take some of the chill off. Once the oven is preheated, bake it to perfection.

You can also assemble the casserole and freeze it. Wrap it tightly and freeze for up to 3 months.

Pull the casserole out of the freezer and allow to defrost completely in the refrigerator before baking.

I hope you enjoy this yummy breakfast casserole. For more tasty inspiration, check out my collection of breakfast recipes. There is something there for every occasion.

Plate with a baked french toast croissant with bits of sausage and some maple syrup with the remaining casserole in the background.

5 from 1 rating

Sausage Croissant French Toast Casserole

Author: Carlee

Servings: Servings

Prep: 10

Cook: 50

Chill Time 8

Total: 9

Ingredients

Instructions

Grease a 9×13-inch baking dish.
Arrange the croissants in the greased pan. Sprinkled cooked sausage crumbles around the croissants.
11 ounces mini croissants, ½ pound breakfast sausage
In a mixing bowl, whisk together the milk, eggs, brown sugar, vanilla, cinnamon, and salt.
2 cups whole milk, 1 teaspoon vanilla extract, 6 large eggs, ½ cup light brown sugar, ½ teaspoon ground cinnamon, 1 pinch salt
Pour the custard mixture over the croissants. Cover the dish and soak for at least 2 hours, but overnight is better. If you can, flip the croissants once or twice to make sure they are getting evenly soaked in the custard mixture. For the prettiest presentation, make sure you bake them with the top side up.
When ready to bake, preheat the oven to 350℉ and pull the casserole out of the fridge to take the chill off.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes or until set in the center.
Cool for 10 minutes before serving. Store the leftovers in an airtight container in the refrigerator for up to 4 days.