I have been working on being healthier. I’ve been walking two miles per day and watching what I eat. I’m making sure to stay in a calorie deficit and get plenty of protein in my diet. I’ve been taking my multi-vitamin and taking better care of my skin.
All that to say — that’s not what we are doing here. This recipe isn’t for me on a daily basis. This recipe is for a slow Sunday morning. Best paired with a fancy Bloody Mary or mimosa. Not a cheat day, because that’s a weird way to look at food, but a brunch to relax with. To invite friends or family over for. Food to just enjoy.
So make this for your next brunch, then take a nap, and then enjoy a nice Sunday dinner. Maybe pot roast, or chili, or something else that makes you feel warm and fuzzy to chase off the Sunday Scaries!
Savory Croissant Breakfast Bake
Ingredients:
• 6 large croissants (day-old is perfect), torn into big chunks
• 1 lb. breakfast sausage (or bacon, cooked and chopped)
• 1 cup sautéed veggies (onions, peppers, mushrooms, spinach — your choice)
• 2 cups shredded Gruyère or sharp cheddar (or a mix)
• 8 large eggs
• 2 cups whole milk (or half-and-half if you want it richer)
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• Salt + pepper to taste
• Optional: a sprinkle of fresh herbs (chives, thyme, parsley) Directions:
Grease a 9×13 casserole dish. Layer half the croissant chunks in.
Top with half the sausage/bacon, veggies, and cheese. Repeat with the rest.
In a big bowl, whisk eggs, milk, Dijon, garlic powder, salt, and pepper. Pour evenly over the dish.
Cover and refrigerate at least 2 hours (overnight is best — flavors marry).
Bake uncovered at 350°F for about 45–50 minutes, until puffed and golden.
Let rest 10 minutes before serving. Garnish with herbs if you’re feeling extra.
The Day Before (or Evening Before):
• Cook the sausage/bacon + veggies → Let them cool.
• Tear croissants → Big chunks look rustic and soak up the custard better.
• Layer the bake → Croissants, meat, veggies, cheese.
• Mix custard → Eggs, milk/cream, Dijon, seasonings. Pour over.
• Cover + refrigerate overnight → This lets the croissants soak and keeps you from scrambling (pun intended) in the morning.
The Morning Of:
• Take out of fridge — Let sit on the counter for 20–30 minutes while the oven preheats. (Cold dishes go rubbery if straight into the oven.)
• Bake at 350°F, 45–50 minutes — Top should be golden, middle set but slightly jiggly.
• Rest 10 minutes — This keeps slices neat and prevents a molten cheese landslide.
