Sausage, Swiss & Gouda Croissant Casserole

  • Author: Mix and Match Mama
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x


Two cheeses and buttery croissants make this breakfast recipe extra delicious!



  • 6 large croissants, torn into bite-sized pieces (or 1 loaf of Challah or brioche, torn)
  • 1 pound of breakfast sausage, browned and crumbly (I used Owen’s)
  • 6 eggs, lightly beaten
  • 2 cups of milk
  • 1 (10 oz) can of cream of mushroom soup
  • 1 tablespoon Dijon mustard
  • 1 cup of shredded Swiss cheese
  • 1 cup of shredded Gouda cheese


  1. Preheat your oven to 350 degrees.
  2. Grease (I used Pam) a 9×13 casserole dish.
  3. Take your torn croissants and place it down in your casserole dish.  Next, place your browned sausage down over the bread.  Set aside.
  4. In a bowl, whisk together your eggs, milk, cream of mushroom soup and Dijon.  Stir in your shredded cheeses.  Pour this egg mixture down over your bread and sausage.
  5. At this point, you could cover and refrigerate overnight or you could immediately pop it in the oven.
  6. This casserole bakes uncovered about 55 to 60 minutes.
  7. Remove from oven and allow to sit about five minutes before cutting into squares and serving.


You can use 6 large croissants or substitute a loaf of Challah or loaf of Brioche.