Description

This Rotel Sausage & Cream Cheese Croissant Breakfast Casserole is a hearty and flavorful baked dish perfect for a satisfying breakfast or brunch. Featuring savory breakfast sausage, rich cream cheese, zesty Rotel tomatoes and green chilies, shredded cheddar cheese, and soft croissants, all soaked in a creamy egg and half-and-half custard, this casserole bakes to golden perfection offering a comforting combination of textures and tastes that will please a crowd.

Ingredients

Scale

Base

6 (5-inch) large croissants

Sausage Mixture

1 (16-oz) package breakfast sausage
6 oz cream cheese, room temperature
1 (10-oz) can Rotel diced tomatoes and green chilies, drained
1½ cups shredded cheddar cheese

Egg Mixture

8 large eggs
2 cups half-and-half
Salt and pepper, to taste

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Instructions

Preheat and prepare baking dish: Preheat your oven to 350ºF (177ºC). Lightly spray a 9×13-inch deep dish baking pan with cooking spray to prevent sticking.
Chop croissants: Cut each of the 6 croissants into 10 to 12 bite-sized pieces and evenly distribute them in the prepared baking dish.
Cook sausage: Heat a skillet over medium-high heat. Add the breakfast sausage and cook, breaking it apart with a spoon, until browned and no longer pink. Remove from heat and drain excess grease.
Mix sausage with cream cheese and Rotel: In a bowl, combine the cooked sausage, softened cream cheese, and drained Rotel diced tomatoes and green chilies until evenly mixed.
Assemble casserole layers: Sprinkle the sausage mixture evenly over the chopped croissants in the baking dish. Follow by evenly sprinkling the shredded cheddar cheese on top.
Prepare egg custard: In a mixing bowl, whisk together the eggs, half-and-half, salt, and pepper until smooth and well combined.
Combine and submerge: Pour the egg mixture evenly over the croissant and sausage layers. Press the croissant pieces gently down into the liquid to help them soak up the custard.
Bake the casserole: Bake the casserole uncovered in the preheated oven for 45 to 60 minutes, or until the egg mixture is fully set and the top is golden. If the casserole starts browning too quickly, tent loosely with aluminum foil to prevent burning.

Notes

For best results, use day-old croissants as they soak up the egg custard better without becoming too mushy.
You can substitute Rotel with diced tomatoes and chopped fresh green chilies for a fresher taste.
Pressing the croissants into the egg mixture helps them absorb the custard for a moist and rich texture.
If you prefer less spice, use mild Rotel or omit the chilies.
This casserole can be prepared the night before; assemble and refrigerate overnight, then bake in the morning.