Sausage and Cheese Croissant Casserole

This crowd-pleasing recipe is perfect for a special occasion breakfast or brunch. Flaky, buttery croissants are combined with spicy sausage, nutty gruyere cheese, and eggs to create a dish that is a sophisticated take on the typical breakfast casserole. Bonus that it can be made ahead of time for ease on busy mornings and holidays – bake it in the Holly Collection Traditional Chef’s Oven for a festive oven to table presentation.

Olive oil

1 pound (16 ounces) spicy Italian sausage

2 tablespoons unsalted butter

1 cup thinly sliced onion

8 large croissants, roughly cut into quarters (about 8 cups)

2 cups shredded gruyere cheese

8 eggs

3 cups milk

2 tablespoons fresh thyme leaves

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Heat a Chef’s Oven or Dutch Oven set over medium heat. Lightly coat the pot with olive oil. Add the sausage and sauté until browned, breaking up the pieces with a wooden spoon while it cooks. Using a slotted spoon, transfer browned sausage to a plate lined with paper towels. Drain any excess grease out of the pan.

Add butter to the pan and stir over medium-low heat until melted. Add onion and cook over very low heat for 20-30 minutes until onion is softened and caramelized. Remove caramelized onions from the pot and place on the plate with the sausage. Remove pot from the heat and allow to cool. When pot is cool, carefully wipe out.

Place croissant pieces, cheese, sausage, and caramelized onions in the pot and toss gently to combine. In a separate medium mixing bowl, whisk together the eggs, milk, thyme, salt and pepper. Pour the egg mixture over croissants, folding gently with a spatula and pressing on croissants to absorb the liquid. Cover with the lid, and refrigerate for at least three hours or up to overnight.

When ready to bake, preheat oven to 375°F. Remove casserole from the refrigerator about a half hour before baking. Bake casserole covered in preheated oven for 30 minutes. Remove lid and continue to bake until puffy, golden brown and eggs are set, about 30-40 minutes longer. Let the casserole rest for 15 minutes before serving.