Little Smokie Croissant Breakfast Casserole
Breakfast casseroles are very popular at our house. This casserole is assembled the night before and refrigerated overnight. Perfect for an easy weekday breakfast or overnight guests. We also love to have this for dinner; you can’t beat breakfast for dinner!!!
This Little Smokie Croissant Breakfast Casserole was a huge hit! How could it not be? Buttery croissants, cheddar cheese, little smokies, eggs and milk. YUM! This recipe calls for a package of mini-croissants. I found the croissants in the bakery section at the grocery store. They came in a 10-oz package.
Little Smokie Croissant Breakfast Bake
1 (14-oz) package Little Smokies
1 (10 to 13-oz) package mini croissants (already made in the bakery)
2 cup shredded cheddar cheese
½ tsp onion powder
2 tsp dijon mustard
3 cups milk
1 cup heavy cream
- 5 eggs
Chop little smokies and mini croissants into bite-sized pieces Toss together chopped little smokies, chopped croissants and cheddar cheese. Pour into a lightly greased 9×13-inch pan.
Whisk together milk, heavy cream, onion powder, dijon mustard and eggs. Pour over croissant mixture. Cover and refrigerate 8 hours.
- Preheat oven to 350ºF. Uncover casserole. Bake 45 to 50 minutes or until golden brown. Let stand 10 minutes before serving.
Does this have to be prepared and refrigerated 8 hrs in advance or can it be cooked right away?
I’ve only made this as written, so I can not say.
If you can leave it sit for a half hour in the fridge it soaks up the egg mixture better. But you can bake right away if you wish.
Can this recipe be made the night before?
Really good. I divide the recipe in half, using 2 eggs instead of 5. Freeze the remaining croissants and little smokies for future use. Even half a recipe is generous, and a 9×13-inch pan will work. Thanks for a go-to recipe my family enjoys.
Croissant dough or prepared croissants?
Prepared croissants – I bought them in the bakery section at the grocery store