If you are on the hunt for a crowd-pleasing breakfast that combines rich, savory flavors with a comforting texture, you have come to the right place. The Rotel Sausage & Cream Cheese Croissant Breakfast Casserole Recipe is a delightful twist on your traditional morning bake, bursting with the creamy tang of cream cheese, the spicy zing of Rotel tomatoes and green chilies, and the hearty goodness of breakfast sausage, all nestled within flaky croissant pieces. It’s effortless to prepare yet feels indulgent, making it perfect for lazy weekend brunches or special gatherings where you want to impress without stress.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in creating a balanced melody of flavors and textures. From the buttery croissants that add a flaky foundation to the creamy and spicy components that elevate the dish, these simple ingredients come together beautifully.
- 6 (5-inch) large croissants: Choose fresh croissants for the best flaky texture that soaks up the custard perfectly.
- 1 (16-oz) package breakfast sausage: Adds a savory depth and a hint of spice to the casserole base.
- 6 oz cream cheese (room temperature): Brings a luscious creaminess that balances the spice from the sausage and Rotel.
- 1 (10-oz) can Rotel diced tomatoes and green chilies (drained): Offers a delightful kick and vibrant color throughout the casserole.
- 1½ cups shredded cheddar cheese: Melts into pockets of gooey, cheesy goodness enhancing every bite.
- 8 large eggs: The binding agent that holds everything together, forming a custard with the half-and-half.
- 2 cups half-and-half: Ensures a creamy egg custard that makes the whole dish luscious and tender.
- Salt and pepper to taste: Simple seasoning to enhance all the flavors harmoniously.
How to Make Rotel Sausage & Cream Cheese Croissant Breakfast Casserole Recipe
Step 1: Prep Your Pan and Croissants
Start by preheating your oven to 350ºF and lightly spraying a 9×13-inch deep dish baking pan with cooking spray to prevent sticking. Then, chop each croissant into about 10 to 12 bite-sized pieces. This ensures every piece soaks up the egg custard and sausagy cream cheese mixture thoroughly for that ideal texture.
Step 2: Cook the Sausage
Next, cook the breakfast sausage in a skillet over medium-high heat until it is nicely crumbled and no longer pink. It’s very important to drain any excess grease after cooking so your casserole stays moist but not greasy. This sausage will provide that savory, seasoned backbone for the dish.
Step 3: Combine Sausage, Cream Cheese, and Rotel
In a medium bowl, mix the cooked sausage with the softened cream cheese and the drained Rotel tomatoes and green chilies. This mixture creates rich pockets of flavor with creamy texture and a bit of spice that complement the croissants perfectly.
Step 4: Layer the Casserole
Sprinkle the sausage-cream cheese-Rotel mixture evenly over the chopped croissants in the baking dish. Then generously scatter the shredded cheddar cheese on top. This layering ensures every bite has a bit of cheesy, creamy, and savory goodness.
Step 5: Prepare the Egg Mixture
In a separate bowl, whisk together the eggs, half-and-half, salt, and pepper until fully blended. This custard mixture is the key to binding the casserole and giving it that rich, fluffy texture.
Step 6: Assemble and Bake
Pour the egg mixture evenly over the croissant and sausage layers, pressing the croissants gently down to soak them thoroughly. Bake the casserole in your preheated oven for 45 to 60 minutes, or until the egg is set and the top is golden brown. If it starts browning too quickly, cover loosely with aluminum foil to prevent burning.
How to Serve Rotel Sausage & Cream Cheese Croissant Breakfast Casserole Recipe
Garnishes
A sprinkle of fresh chopped cilantro, green onions, or sliced avocado adds a fresh, bright contrast to the rich casserole. You can also top it with a dollop of sour cream or a drizzle of your favorite hot sauce for extra zing.
Side Dishes
Serve alongside a crisp fruit salad or fresh orange slices to balance the savory richness with vibrant sweetness. Lightly dressed mixed greens or roasted breakfast potatoes also complement the casserole beautifully for a well-rounded meal.
Creative Ways to Present
To wow your guests, bake this casserole in individual ramekins for personalized servings. Alternatively, sprinkle crushed tortilla chips or extra shredded cheese on top in the final 5 minutes of baking for added crunch and flavor. It’s equally fantastic served family-style straight from the pan at the breakfast table.
Make Ahead and Storage
Storing Leftovers
Keep any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions for breakfast or a hearty snack throughout the week.
Freezing
This casserole freezes wonderfully. After baking and cooling completely, wrap it tightly in foil or plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm individual slices in the microwave for about 1 to 2 minutes or place the whole casserole in a 350ºF oven, covered with foil, until heated through—around 20 to 30 minutes. This keeps the texture tender without drying it out.
FAQs
Can I substitute the croissants with another bread?
Absolutely! While croissants add a buttery, flaky texture, you can use brioche or even thick-cut bread. Just keep in mind the flavor and texture will vary, with less flakiness and richness.
Is it possible to make this recipe vegetarian?
Yes! You can replace the sausage with plant-based sausage or sautéed mushrooms and bell peppers for a meat-free version that’s still full of flavor.
Can I prepare this casserole the night before?
Definitely. Assemble the casserole, cover it tightly, and refrigerate overnight. Bake it fresh in the morning for a hassle-free, delicious breakfast.
What if I don’t like spicy foods? Can I omit the Rotel?
Sure thing. You can substitute the Rotel with plain diced tomatoes or mild diced green chilies to reduce the heat without sacrificing flavor.
How do I know when the casserole is fully cooked?
The casserole is done when the egg custard is set and no longer jiggles in the center. A toothpick inserted should come out clean or with just a few moist crumbs. If the top starts browning too fast, cover with foil to avoid burning.
Final Thoughts
There’s something so comforting and satisfying about the Rotel Sausage & Cream Cheese Croissant Breakfast Casserole Recipe, from the moment you slice into its golden, bubbly surface to the last rich, flavorful bite. It’s truly a recipe that brings warmth and joy to any breakfast table, and I encourage you to give it a try soon. Whether you’re feeding a family, hosting brunch guests, or just treating yourself to something special, this casserole will quickly become a cherished favorite.
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Rotel Sausage & Cream Cheese Croissant Breakfast Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
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
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
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.
