Croissant Breakfast Casserole Recipes

Steps:

• Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole.
• Melt butter in a fry pan.
• Saute mushrooms and green onion until tender and liquid has evaporated.
• Set aside.
• Beat together eggs and milk.
• Pour half over croissants, layer mushroom mixture and cheeses on top, then pour over remaining liquid.
• Position croissant tops over the bottoms, cut side down.
• Let stand over night in the refrigerator.
• Bake at 350*F for 25 to 30 minutes or until set.
• Cover with foil if browns too quickly.

Steps:

• Lightly butter large casserole dish (optional). Unroll croissants and lay flat in single layer in large casserole dish.
• Brown sausage in pan and layer on top of croissants.
• In seperate bowl, scramble eggs with 1/2 and 1/2, salt and pepper. Layer on top of sausage.
• Cover with remaining cheese and bake at 350 degrees for 30-45 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with nonstick spray. Line the bottom of the pan with crescent roll dough, pinching the perforated seams together.
• Heat a large skillet over medium-high heat. Cook and stir sausage, bell pepper, and both onions in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Remove any extra oil from the pan. Stir in cream cheese and black pepper; cook until cream cheese is melted, 2 to 3 minutes. Remove from the heat and let cool slightly.
• Arrange sausage-cream cheese mixture evenly over the dough and sprinkle Cheddar cheese over top. Beat eggs and milk together and pour over the cheese.
• Bake casserole in the preheated oven until the bottom is brown, cheese is melted, and eggs in the center are set, about 30 minutes.

Steps:

• Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
• In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork, until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
• In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.
• Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
• When you're ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cook sausage in a skillet until browned and crumbly, 5 to 7 minutes. Drain. Add Neufchatel cheese and cook and stir until combined. Remove from heat and set aside.
• Unroll crescent rolls and place 1/2 of the rolls into an 8x8-inch glass baking dish. Make sure to press seams together. Top with sausage-Neufchatel cheese mixture and sprinkle with Cheddar cheese. Top with remaining crescent rolls.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool 10 minutes before cutting into 8 squares.

Steps:

• In a small bowl, mix marmalade, preserves, orange juice and zest. Arrange croissant bottoms in a greased 13x9-in. baking dish. Spread with 1-1/2 cups marmalade mixture. Add croissant tops., In another bowl, whisk eggs, cream and extract; pour over croissants. Spoon remaining marmalade mixture over tops. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving. Serve with strawberries.

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese., In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese., Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.