This easy Venison Sausage Croissant Breakfast Casserole is SO cheesy and delicious! The croissants are buttery and soft, the eggs light and fluffy. It’s perfect for breakfast or brunch.
Why You'll Love A Croissant Breakfast Casserole
If there’s one dish that never fails to impress at our family breakfast table, it’s a croissant breakfast casserole. This one, loaded with buttery croissants, savory venison sausage, and melty mozzarella, is pure comfort in every bite. The best part? You can make it the night before, so all you have to do in the morning is pop it in the oven. Whether you’re feeding a hungry family or hosting a weekend brunch, this venison sausage croissant breakfast casserole recipe is your new go-to for the holidays.
Why I Love Breakfast Casseroles
Breakfast casseroles are a lifesaver. They’re hearty, easy to make, and perfect for meal prep. They also feed a crowd and reheat beautifully. In my house, my wife and daughter devour every bite whenever I make one. I’ve lost count of how many times this casserole has saved breakfast, brunch, and even dinner.
This venison sausage casserole has everything you love about the best breakfast casserole recipes: flaky, buttery croissants, a rich and cheesy egg custard, and the deep, satisfying flavor of homemade venison sausage.
What Makes This The Best Croissant Breakfast Casserole
Rich and Buttery Base: Toasted croissants add a deep caramelized flavor.
Savory Venison Sausage: A delicious way to enjoy wild game at breakfast.
Make-Ahead Friendly: Assemble it the night before and bake in the morning.
Perfect for Brunch or Meal Prep: Great for feeding family and friends or enjoying leftovers throughout the week.
Venison Sausage Croissant Casserole Ingredients
- 3 Tablespoons butter, thinly sliced
- 4 croissants, cut into thirds
- 6 eggs
- ½ cup whole milk
- 1 Tablespoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried sage
- 1 cup fresh spinach
- 1 cup shredded mozzarella cheese
- 4 ounces venison breakfast sausage, cooked and crumbled
How To Make This Croissant Breakfast Casserole
Step 1: Toast the Croissants
Preheat your oven to 350°F. Grease an 8-inch by 8-inch baking dish. Arrange the croissant pieces in the dish and top with the sliced butter. Bake for 6 minutes, then let them cool for 8 minutes. This step adds an irresistible golden flavor.
Step 2: Layer the Ingredients
Tuck the fresh spinach leaves between the croissant pieces. Evenly distribute the cooked venison sausage over the top. Then, sprinkle the shredded mozzarella cheese over everything.
Step 3: Make the Egg Mixture
In a medium bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, and sage. Carefully pour this mixture over the croissants, sausage, and cheese, ensuring it soaks evenly. Cover the dish and refrigerate for at least 20 minutes or overnight.
Step 4: Bake to Perfection
When you’re ready to bake, preheat the oven to 350°F. Bake for 40 to 45 minutes until the egg mixture is fully set and the top is golden. Let it cool slightly before serving.
More Wild Game Breakfast Recipes
If you are looking for more great breakfast recipes to feed the family, check out my personal favorite Venison Chicken Fried Steak and White Gravy, then be sure and try the Savory Bacon Muffins and my Sausage and Cheese Crescent Ring.
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DID YOU MAKE THIS RECIPE
If you make this Venison Sausage Croissant Breakfast Casserole Recipe, tag @wildgameandfish so I can share it on my Instagram stories.
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Venison Sausage Croissant Breakfast Casserole
Ingredients
- 3 Tablespoons butter, thinly sliced
- 4 croissants, cut into thirds
- 6 eggs
- ½ cups whole milk
- 1 Tablespoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried sage
- 1 cup fresh spinach
- 1 cup shredded mozzarella cheese
- 4 ounces venison breakfast sausage, cooked and crumbled
Instructions
- Preheat oven to 350 degrees F.
- Grease a 8-inch by 8-inch baking dish.
- Arrange the croissant pieces in the bottom of the baking dish and cover with the sliced butter. Bake in the oven for 6 minutes. Remove and let cool for 8 minutes.
- Stuff the fresh spinach leaves evenly between the croissant pieces.
- Spread the cooked and crumbled venison sausage over the top. Then finish it off with the shredded cheese.
- In a medium bowl, whisk together the eggs, milk, salt, pepper, and sage. Carefully pour the mixture over the croissants, sausage, and cheese, distributing it evenly. Cover and refrigerate for at least 20 minutes or overnight.
- When ready to bake, preheat the oven to 350 degrees F.
- Bake for 40 to 45 minutes until the egg mixture is set.
- Remove from the oven and cool slightly. Serve warm or at room temperature.
