This croissant breakfast sausage casserole layers flaky pastry with a rich custard, breakfast sausage, and melted gruyere cheese, finished with a touch of Dijon mustard and fresh chives. It's an elegant, make-ahead brunch dish that tastes like a French bistro meal.
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With a serrated knife, cut croissants lengthwise into 3 pieces. Arrange pieces in a greased Suvie pan, trimming pieces to fit as necessary. Nestle cheese slices and sausage pieces between the croissant layers.
In a medium bowl, whisk together 4 large eggs, 1 cup half and half, 1 tsp Dijon mustard, ½ tsp kosher salt, and ¼ tsp ground black pepper until smooth.
Pour mixture over the croissants, pressing down to saturate croissants. Place pan in the bottom zone of Suvie. Hold the Tap to Scan tag to the logo on the appliance. Rotate pan halfway through cooking.
Bake at 325°F for 30 minutes in bottom zone.
Remove from Suvie. Allow to cool 5 minutes before cutting in squares and serving with chives.
Cover and refrigerate up to 3 days. Reheat covered in a 350°F oven for 15–20 minutes until warmed through.
Yes. Assemble the casserole, cover it tightly, and refrigerate overnight. Bake as directed the next morning, adding a few extra minutes if baking from cold.
Use day-old croissants—they absorb the custard better than fresh ones, which can become too soft. Cut them into chunks for even distribution.
Yes. Swiss, Emmental, or sharp cheddar are good substitutes, though gruyere's nutty flavor is traditional and complements the sausage best.
The custard should be set but still slightly jiggly in the center when gently shaken, and the top should be golden. Internal temperature should reach 160°F.
Yes, but the mustard adds important savory depth. If omitting, consider a pinch of smoked paprika or fresh thyme to maintain flavor complexity.
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