Italian Croissant Casserole


Buongiorno, dear readers! Today, we embark on a culinary adventure through the charming streets of Italy, where the aroma of freshly baked pastries fills the air. Our destination is a delightful twist on a classic breakfast casserole: the Italian Croissant Casserole. As the morning sun casts a golden hue upon the quaint Italian countryside, let’s indulge in a symphony of flavors that blend the buttery goodness of croissants with the rich essence of Italian cuisine. This unique fusion promises to tantalize your taste buds and transport you to a picturesque Italian trattoria. So, without further ado, let’s dive into this culinary journey!


For the Croissant Layers:

  • 6 large croissants, preferably day-old
  • 1 cup shredded mozzarella cheese
  • 1 cup cooked Italian sausage, crumbled
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh basil leaves, torn

For the Egg Mixture:

  • 6 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Balsamic Glaze:

  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey

Step-by-Step Instructions:

  1. Prepare the Croissant Layers: a. Slice each croissant horizontally into three even layers. Set aside. b. In a medium bowl, mix the shredded mozzarella, crumbled Italian sausage, halved cherry tomatoes, and torn basil leaves.
  2. Assemble the Casserole: a. Grease a 9×13 inch baking dish with butter or cooking spray. b. Lay the bottom halves of the croissants evenly in the dish. c. Spread half of the mozzarella-sausage-tomato-basil mixture over the croissant layer. d. Place the middle layers of the croissants on top of the mixture. e. Add the remaining mozzarella-sausage-tomato-basil mixture over the second croissant layer. f. Finish by adding the top halves of the croissants.
  3. Prepare the Egg Mixture: a. In a separate bowl, whisk together the eggs, whole milk, heavy cream, grated Parmesan, minced garlic, dried oregano, salt, and black pepper until well combined.
  4. Pour and Rest: a. Slowly pour the egg mixture over the assembled croissant layers, ensuring it covers the croissants evenly. b. Press down gently on the croissants with a spatula to help them soak up the egg mixture. c. Cover the baking dish with plastic wrap and refrigerate for at least 30 minutes or overnight, allowing the croissants to absorb the flavors.
  5. Bake to Perfection: a. Preheat your oven to 350°F (175°C). b. Remove the plastic wrap from the baking dish and bake the casserole in the preheated oven for 30-35 minutes or until the top turns golden brown and the eggs are set.
  6. Drizzle with Balsamic Glaze: a. While the casserole bakes, prepare the balsamic glaze. b. In a small saucepan, combine the balsamic vinegar and honey. Bring to a gentle simmer over medium heat. c. Let it cook for about 5-7 minutes until it thickens slightly and coats the back of a spoon. Remove from heat.


And there you have it, a scrumptious Italian Croissant Casserole that embodies the essence of Italy’s culinary wonders. With each forkful, savor the harmonious blend of buttery croissants, savory Italian sausage, tangy cherry tomatoes, and the indulgent creaminess of the egg mixture. The balsamic glaze adds a touch of sophistication, elevating this breakfast casserole to a delightful brunch centerpiece. Whether you share it with loved ones or savor it alone, let this Italian-inspired masterpiece transport you to the sun-kissed terraces of Italy, where each bite leaves you yearning for more. So, buon appetito, and may your mornings be filled with the taste of Italy’s rich flavors!

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