Hot Honey Croissant Breakfast Casserole
Buttery croissants, sausage, eggs and melty cheese baked golden, finished with a drizzle of hot honey — the holiday-morning showstopper.
In a nutshell: This authentic american hot honey croissant breakfast casserole comes together in just 1 hr using simple whole ingredients. The chef's secret: slightly stale croissants drink up the custard without dissolving, while fresh ones can. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Hot honey croissant breakfast casserole: buttery croissants, sausage, eggs and cheese baked golden with a hot honey drizzle. A holiday-morning bake.
Key Equipment
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- 9x13-inch baking dish
- Large skillet
- Large mixing bowl
- Whisk
Chef's Pro-Tips
- Use day-old croissants: slightly stale croissants drink up the custard without dissolving, while fresh ones can turn mushy.
- Drain the sausage well: pooled grease makes the custard greasy instead of rich, so press the sausage in a colander before layering.
- Drizzle the hot honey after baking, not before: honey in the oven burns and turns bitter, while a warm drizzle stays sweet with heat.
Ingredients
8
servings
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6 croissants, large, day-old if possible, torn into chunks
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1 lb breakfast sausage
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8 eggs, large
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1 ½ cups whole milk
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½ cup heavy cream
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2 cups cheddar cheese, shredded, divided
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1 cup mozzarella cheese, shredded
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1 tsp Dijon mustard
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½ tsp kosher salt
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½ tsp black pepper
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3 tbsp hot honey, plus more for serving
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2 green onions, sliced, for topping
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Step-by-Step Instructions
Brown the Sausage
Preheat the oven to 375°F (190°C) and butter a 9x13-inch dish. Brown the sausage in a skillet over medium-high heat, breaking it up, for 6-8 minutes. Drain well.
Layer the Dish
Scatter half the croissant chunks in the dish, top with the sausage and half the cheddar and all the mozzarella, then add the remaining croissants.
Pour the Custard
Whisk the eggs, milk, cream, Dijon, salt and pepper until smooth. Pour evenly over the dish, pressing gently so the croissants soak. Sprinkle the remaining cheddar on top.
Bake Until Golden
Bake for 38-42 minutes, until puffed, golden and set in the centre. If the top browns too fast, tent loosely with foil for the last 10 minutes.
Drizzle and Serve
Rest for 10 minutes, then drizzle generously with hot honey, scatter with green onions and serve warm, with extra hot honey on the side.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
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Non-stick paper for lining pans – easy release, easy cleanup.
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Teak spoons gentle on cookware and built for daily stirring.
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Silicone whisks safe for nonstick pans, in two sizes.
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Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes — assemble, cover and refrigerate overnight. Let it sit at room temperature for 20 minutes while the oven preheats, then bake, adding 5 minutes.
Crumbled bacon, diced ham or a vegetarian sausage all work. Keep the amount the same so the egg-to-filling ratio stays balanced.
It is a gentle warmth, not a burn — most of the flavour is sweet. Use regular honey plus a pinch of chilli flakes if you want full control.
Yes — bake, cool and freeze portions for up to 2 months. Reheat covered at 350°F until hot, then drizzle with fresh hot honey.
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