sausage and cheddar croissant bake
If you’re hosting a slew this Christmas, the Sausage and Cheddar Croissant Bake is here to rescue your hungry selves the morning of the big day. Bake this up in your fancy ugly pajamas while opening stockings and nursing hangovers from the gallavants of the previous evening.
As the years pass, vegetarian meat substitutes are improving measurably. I remember when tofu and tempeh were the only options for those avoiding poultry and whatnot, and I will admit it took me a long-ass time to get used to fermented soy products. Now, I quite enjoy them on their own, in ramen or tofu parmesan or a big buffalo salad – but sometimes, simple tofu doesn’t fit the creation quite right.
J finds veggie sausage the most accurate to its meat counterpart, and I think many omnivores will agree that this croissant bake eliminates the need to ask is there no meat in this? as the flavors mimic a true version beautifully. Herby, cheesy, buttery, a winning brunch no matter what eating style you choose. There’s good reason I included this in my Christmas Eve & Day Menu this year.
Oh Shit, Not You Again
Yep, we’re talking about caramelized onions again. They switch this casserole from standard to special.
Just before the onions take the stage, start with a quick browning of the sausage. I encourage a good deal of olive oil if you’re using vegetarian links or crumbles, as the fat content is far less than with true Italian sausage. I use a full 2 tablespoons, but honestly, 3-4 isn’t unheard of. The flavor livens up with the additional fat. The sausage takes about 5-8 minutes to crisp up all over. Move the crumbles to a plate.
Now, it’s onion time.
This process is just as with my other caramelized onion-based recipes, except the finishing touch is a few splashes of balsamic vinegar. This is a bit of a cheat to quicken the colorization of the onions. Cook up the onions in medium-low heat in some butter for awhile, then spin the temperature knob higher and pour in the balsamic vinegar. Stir and heat until the onions take on that beautifully deep brown hue.
Cwah-sohnt
While the onions simmer away in the skillet, grab some big ole croissants, tear them into generous hunks, and spread into a casserole dish. Dollop some thin pats of butter overtop and toast at 350 for a few minutes. Much like parbaking pizza dough, pre-toasting the croissants ensures they stand up to the custard and fillings later and don’t grow soggy with the prolonged exposure to the liquid ingredients.
When the onions are about done, toss the sausage back into the skillet and stir until warmed through.
Grab a big bowl, some heavy cream, milk, eggs, and fresh chopped thyme. Whisk everything until smooth and combined. Dip each croissant in the batter and set back in the casserole dish. Dot the sausage and onion mixture over the bread and pour in the rest of the custard. Finish with a big pile of shredded cheddar and a sprinkle of everything spice.
Cover the dish in foil and bake 30 minutes. Then, strip off the foil, twirl it over your head and gyrate your hips, throw the cover at the cheering crowd, and finish baking the croissants for 15 minutes.
If you’re prepping this a day or two ahead of time, good on you for being proactive. Simply cover the prepared casserole in foil but do not bake. Instead, set in the fridge to hang out for up to 2 days until you’re ready to fire up the coals. Or the electric range. Whatever.
Regular Italian sausage is perfectly acceptable for this recipe, if you have one stubborn old bastard in your crowd who refuses to acknowledge the existence of global warming and vegetarians.
I recommend day-old croissants for this dish. Much as I love fresh croissants, the slight dryness of a previously-baked batch helps them stand up to the filling better. If you have fresh croissants around, please share them with me, or just eat them up with some butter and jam for a midday snack.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Ingredients
- 5-6 large croissants, roughly torn
- 3 tbsp salted butter
- 2 links vegetarian Italian sausage (or regular), crumbled
- 1 yellow onion, thinly sliced
- 3 tbsp balsamic vinegar
- 3/4 cup heavy cream
- 1 cup whole milk
- 3 eggs, at room temperature
- 1 tbsp fresh thyme, chopped (or 1 tsp dried)
- 2 cups shredded sharp cheddar cheese
- 2 tbsp everything spice
Instructions
- Preheat oven to 350 degrees.
- Line up the torn croissants in a large casserole dish. Spread 2 tablespoons of butter evenly overtop. Bake 6-8 minutes until lightly toasted.
- Heat 2 tablespoons olive oil in a large skillet over medium. Brown the crumbled sausage for 5-8 minutes. Move to a paper towel lined plate.
- In the same skillet, melt the remaining 2 tablespoons of butter. Toss on the onions and a pinch of salt and pepper. Cook on medium-low heat for 15 minutes. Pour in the balsamic vinegar and increase the heat to medium high for 10 minutes until the onions are deeply golden brown and jammy. Add in the sausage and stir to heat through.
- In a large bowl, whisk together the cream, milk, eggs, and thyme. Dip each croissant in the custard and set back in the casserole dish. Arrange the onions and sausage over the croissants. Pour the remaining custard over the filling and sprinkle with the cheddar cheese.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes until the cheese and croissants are lightly browned. Serve with a big plate of fruit or a lightly dressed green salad.
