Mother’s Day is this weekend, so if you need to forward this to your husband, kids or whoever, go ahead and do that now! Sharing some top recipes that are perfect for Mother’s Day weekend including this amazing Croissant Sausage and Mushroom Egg Bake.

Let’s be honest, I’m probably going to be prepping some things Saturday so things go smoothly on Sunday morning. It’s mother nature, am I right? Whether you decide to make this simple egg bake the night before and have your family bake or have them do the heavy lifting. It’s super simple and versatile!

What you’ll need

This dish is really simple and can be adapted to whatever you have on hand or make vegetarian if you’d like to omit the sausage. Here is a run down of the ingredients you’ll need:

Croissants – Croissants are the perfect carb for this dish, they soak up all the egg and create such a fluffy dish. Pickup a pack from your local grocery store.
Mushrooms – I love mushrooms and their nutty and earthy flavor. They are the star in this dish, but you can absolutely swap them out for another veggie of your choice.
Breakfast sausage – We’re making this a one stop meal: eggs, veggies and meat! We enjoy pork sausage but you can sub for turkey sausage or double up on veggies.
Eggs – Eggs are the key ingredient that binds this whole dish together.
Milk + Heavy Cream – Whole milk and heavy cream really gives this dish a creamy and rich flavor. I have not tried non-dairy milk in this recipe but would love to hear if it works for you.
Cheese – I can never have enough cheese! In this case I used sharp and gouda but any cheese would be incredible. Use feta for a more Mediterranean style dish, or fontina for a milder flavor.

Let’s not reinvent the wheel my friends, I’m not talking about making homemade croissants here. Here’s what we’re going to do, pickup croissants from your local bakery or grocery store (yes, grocery store croissants are ok for this) and we’re just going to layer them with all the goodness and bake it up into a hearty and delicious dish with whatever you have on hand.

A little of this

So you don’t eat meat? That’s FINE!!!! This is a basic egg casserole so you can be COMPLETELY flexible with your ingredients. Swap your sausage for more mushrooms, or add in some peppers or broccoli. Anything goes! Here is a little guide in case you want some options.

swap more mushrooms for sausage
do less sausage and add some diced red peppers
swap mushrooms for broccoli
add in a handful of spinach while cooking up your veggies

Putting it together

The beauty of this dish is the ability to put to it together the night before, it’s actually how you want to prepare it. Giving the croissants time to soak up all the liquid will allow it to bake and fluff up.

A quick saute of onions + mushrooms + sausage
Toast your croissants in a hot oven
Whisk your liquid ingredients and add spices
Begin layering your dish
Pop into the fridge and bake off the next morning.

Other Mother’s Day dishes

Maybe eggs aren’t your thing, or you want something else to enjoy with your meal. Here are some of my top brunch recipes that you are sure to enjoy!

Grapefruit Poppy Bread – a simple and delightful grapefruit bread

Dalgona Coffee – treat mom to the perfect trendy coffee drink

Mushroom Tart – this mushroom tart is definitely more of a challenge dish but so incredible!

No Bake Key Lime Cheesecake – the perfect no bake dessert, easy enough for kiddos to put together!

As always, I love seeing your creations. Please leave a review or share your dish with me on social media which lets me know what is working for you! You can find me on Facebook, Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

xoxo,
Cosette

Croissant Sausage and Mushroom Egg Bake

Author: Cosette’s Kitchen
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Yield: 8–10 servings 1x
Category: Brunch
Method: Baking
Cuisine: American

Print Recipe

Description

A simple and delicious egg bake, perfect for weekend brunch.

Ingredients

Scale

8 large croissants, sliced in half
2 Tbsp of Olive Oil, divided
1 large onion, thinly sliced
2 tsp kosher salt, divided
½ pound cremini mushrooms, sliced
½ pound of ground/seasoned breakfast sausage*
8 large eggs
2 cups of whole milk
1 ½ cups heavy cream
½ tsp black pepper
1 tsp garlic powder
1 tsp Italian seasoning
2 cups (8 oz) shredded or cubed cheese, I used sharp cheddar and gouda*
Chopped scallions
Everything but the bagel seasoning (optional)

Instructions

In a large skillet heat 1 Tbsp olive oil on medium-high heat.
Add in your sliced onions and cook for 3-4 minutes until they become slightly translucent. Continue cooking and add your sliced mushrooms.
Cook for another 3-4 minutes and add 1 teaspoon of your kosher salt.
Next add your ground sausage and allow mixture to fully cook for another 4-5 minutes.
Meanwhile, heat your oven to 500 degrees and prep your croissants to toast.
Slice each croissant in half and place on a sheet pan (should have 16 pieces), drizzle lightly with the remaining olive oil, cut side up. (will probably need 2 sheet pans).
Toast slightly in the hot oven for only 2-3 minutes until croissants begin to brown. Remove and set aside.
In a large bowl, whisk your eggs, milk, heavy cream, black pepper, garlic powder, Italian seasoning and 1 teaspoon of your kosher salt.
Butter or spray a 9×13 baking dish and place one layer of croissant (cut side up) in your baking dish, it’s okay to layer them. Bottom layer should have about 6 halves.
Drizzle some of your onion/mushroom/sausage mixture and half of your cheese.
Layer another layer of croissant, again ok to layer and be sure to fill in the center, you can tear croissants if needed (it will get covered so doesn’t have to be pretty).
Add the rest of your onion/mushroom/sausage mixture and cheese.
Carefully pour your egg/milk mixture on top of the bake. Press croissants slightly into dish to coat.Cover with foil and allow to sit in fridge for at least 4 hours, great to make the night before.
The next day, pop into a 350 degree oven covered with foil for 30 minutes. After 30 minutes, remove foil and bake for another 10 minutes.
Remove from oven, top with scallions and a sprinkle of Everything but the Bagel spice (if you have).
Enjoy warm or at room temperature.

Notes

You can choose any type of breakfast sausage you’d like, I like a mild variety but a spicy would be delicious as well.
You any combination of cheese you’d like, a sharp works very well in this dish.
This dish is best prepared the night before and baked in the morning, perfect for a holiday gathering.

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