Maple Garlic Croissant Breakfast Casserole
Sweet and savory maple garlic croissant casserole. Tips for make-ahead, freezing, swaps, and reheating to keep it custardy and delicious.
Perfectly baked to golden perfection, this casserole is an effortless yet impressive dish for brunch gatherings, holiday mornings, or cozy weekends. Each forkful delivers the perfect harmony of sweet and savory, making this a must-try for maple lovers and breakfast enthusiasts alike!
- Use day-old croissants and let them soak so the casserole sets custardy, not soggy.
- You can assemble ahead, freeze before or after baking, and swap proteins or cheeses easily.
- Store covered in the fridge for 3 to 4 days and reheat in the oven for best texture.
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Preparation Instructions:
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
In a large bowl, whisk together the eggs, milk, Great North Maple Garlic Seasoning, salt, and pepper until well combined. Set aside.
In a skillet over medium heat, cook the diced onion until softened (about 3-4 minutes). Add the spinach and cook for another 1-2 minutes until wilted. If using sausage, bacon, or ham, ensure it is fully cooked and crumbled before mixing with the vegetables.
Layer the torn croissant pieces evenly in the prepared baking dish.
Sprinkle the cooked sausage (or other protein), sautéed vegetables, and shredded cheeses evenly over the croissants.
Pour the egg mixture over the top, ensuring all the croissants are soaked. Press down lightly with a spatula if needed to help absorb the liquid.
Allow the casserole to sit for 10-15 minutes to let the croissants fully absorb the egg mixture. (This step is essential for a custardy texture.)
Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the casserole is set.
Let the casserole cool for 5 minutes before slicing. Serve warm, garnished with fresh parsley or chives, if desired. Enjoy!
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Frequently Asked Questions
Can I assemble this casserole the night before?
Yes. Assemble the casserole, cover tightly, and refrigerate up to 24 hours. If chilled, let it sit 20 to 30 minutes at room temperature before baking and add about 10 to 15 minutes to the baking time if it goes into the oven cold.
Can I freeze the casserole?
Yes. For best results freeze after assembling but before baking. Wrap tightly with plastic and foil and freeze up to 2 months. Thaw overnight in the fridge and bake, adding about 10 to 20 minutes if still cold. You can also bake first, cool, then freeze slices for quick reheating.
How do I keep the casserole custardy, not soggy?
Use day-old croissants so they absorb the custard without turning mushy. Keep the egg to milk ratio close to the recipe, let the casserole sit 10 to 15 minutes after pouring the eggs, and bake covered then uncovered as directed. Rest 5 minutes after baking so the center firms up.
What can I substitute for croissants or make it gluten-free?
Swap croissants for brioche, challah, or country French bread. For gluten-free, use certified gluten-free bread or croissants and verify all other ingredients are gluten-free. Day-old or slightly stale bread works best to absorb the custard.
Can I make this vegetarian?
Yes. Replace sausage with crumbled vegetarian sausage, roasted mushrooms, or extra sautéed vegetables. Make sure to cook vegetables first to remove excess moisture so the casserole does not become watery.
Can I change the cheeses or the milk?
Absolutely. Swap Gruyere or cheddar for Swiss, fontina, mozzarella, or monterey jack. For a richer custard use half-and-half or heavy cream; for a lighter dish use low-fat milk. Keep similar total cheese volume so flavor and texture stay balanced.
How should I store and reheat leftovers?
Store leftovers covered in the fridge for 3 to 4 days. Reheat slices in a 325°F oven for 10 to 15 minutes until warmed through to keep edges crisp. Microwave works for quick reheating but may soften the crust. An air fryer is a fast option to restore crispness.
Do I need to cook the sausage or vegetables before adding them?
Yes. Cook sausage, bacon, or ham fully and crumble before adding. Sauté onions and spinach until soft and any excess liquid has evaporated. Pre-cooking prevents extra moisture and improves flavor.
Can I assemble this casserole the night before?
Yes. Assemble the casserole, cover tightly, and refrigerate up to 24 hours. If chilled, let it sit 20 to 30 minutes at room temperature before baking and add about 10 to 15 minutes to the baking time if it goes into the oven cold.
Can I freeze the casserole?
Yes. For best results freeze after assembling but before baking. Wrap tightly with plastic and foil and freeze up to 2 months. Thaw overnight in the fridge and bake, adding about 10 to 20 minutes if still cold. You can also bake first, cool, then freeze slices for quick reheating.
How do I keep the casserole custardy, not soggy?
Use day-old croissants so they absorb the custard without turning mushy. Keep the egg to milk ratio close to the recipe, let the casserole sit 10 to 15 minutes after pouring the eggs, and bake covered then uncovered as directed. Rest 5 minutes after baking so the center firms up.
What can I substitute for croissants or make it gluten-free?
Swap croissants for brioche, challah, or country French bread. For gluten-free, use certified gluten-free bread or croissants and verify all other ingredients are gluten-free. Day-old or slightly stale bread works best to absorb the custard.
Can I make this vegetarian?
Yes. Replace sausage with crumbled vegetarian sausage, roasted mushrooms, or extra sautéed vegetables. Make sure to cook vegetables first to remove excess moisture so the casserole does not become watery.
Can I change the cheeses or the milk?
Absolutely. Swap Gruyere or cheddar for Swiss, fontina, mozzarella, or monterey jack. For a richer custard use half-and-half or heavy cream; for a lighter dish use low-fat milk. Keep similar total cheese volume so flavor and texture stay balanced.
How should I store and reheat leftovers?
Store leftovers covered in the fridge for 3 to 4 days. Reheat slices in a 325°F oven for 10 to 15 minutes until warmed through to keep edges crisp. Microwave works for quick reheating but may soften the crust. An air fryer is a fast option to restore crispness.
Do I need to cook the sausage or vegetables before adding them?
Yes. Cook sausage, bacon, or ham fully and crumble before adding. Sauté onions and spinach until soft and any excess liquid has evaporated. Pre-cooking prevents extra moisture and improves flavor.
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