There’s something about Thanksgiving morning that calls for a breakfast that feels indulgent yet effortless — something that fills the house with warmth and butter and comfort before the chaos of the big meal begins.
This Brown Butter Sage, Apple & Brie Croissant Bake is exactly that. It’s savory and sweet, rich but not heavy, and so easy to throw together while you’re sipping coffee or watching the parade.
The combination of buttery croissants, chicken apple sausage, melty brie, and caramelized apples makes every bite taste like fall wrapped in a flaky pastry hug. And then there’s the brown butter sage mustard drizzle — nutty, tangy, and just fancy enough to make it feel like a special occasion.
Ingredients
Croissant Bake:
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6–7 croissants, torn into pieces
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2 (8 oz) packs chicken apple sausage, sliced
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2 apples, cubed
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6 oz Brie, cut into chunks
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6 eggs
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1½ cups milk or half-and-half
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½ tsp Dijon mustard
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1 Tbsp honey (optional)
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1–2 tsp Made by Madi Harvest Blend seasoning
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6 fresh sage leaves, chopped
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3 Tbsp butter, divided
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Salt & pepper to taste
Brown Butter Sage Mustard Drizzle:
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4 Tbsp butter
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4–5 sage leaves
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1½ Tbsp Dijon mustard
Instructions
1. Preheat the oven:
Start by preheating your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
2. Brown the sausage:
Melt 1 tablespoon of butter in a large skillet over medium heat. Add the sausage slices and cook until they’re golden and slightly crisp — about 5 to 6 minutes. Transfer them to a bowl and set aside.
3. Brown the butter with sage:
In the same pan, melt 2 tablespoons of butter. Add the chopped sage and cook until the butter turns a deep golden brown and smells nutty, about 3 minutes.
Tip: Watch it closely! Brown butter goes from perfect to burnt quickly. Once it smells like toasted hazelnuts, it’s ready.
Remove the pan from heat, set the crispy sage aside for garnish, and reserve the brown butter for drizzling later.
4. Make the custard:
In a large mixing bowl, whisk together eggs, milk, Dijon mustard, honey, Made by Madi Harvest Blend seasoning, salt, and pepper. You’re looking for a smooth, well-blended mixture.
5. Assemble the bake:
Add the torn croissants, cubed apples, browned sausage, and chunks of Brie to the custard mixture. Gently toss until everything is evenly coated.
Pour it all into your prepared baking dish, then drizzle the reserved brown butter over the top.
Let it sit for 10–15 minutes to allow the croissants to soak up some of that custard magic.
6. Bake:
Bake uncovered for 35–40 minutes, or until the top is golden, puffed, and the center is just set.
Tip: If it’s browning too quickly, tent it loosely with foil for the last 10 minutes.
7. Make the drizzle:
While the bake is cooking, melt 4 tablespoons of butter in a small saucepan. Add sage leaves and cook until the butter is browned and the sage is crisp.
Remove from heat, stir in Dijon mustard, and whisk until smooth.
8. Serve and enjoy:
Drizzle the warm brown butter sage mustard sauce generously over the baked croissant dish.
Top with your crispy sage leaves and a little sprinkle of Harvest Blend if you’d like.
🌿 Tips for the Best Bake
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Use day-old croissants: They soak up the custard beautifully without getting soggy.
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Choose the right apples: Honeycrisp or Pink Lady apples give the best balance of sweet and tart.
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Prep ahead: Assemble the night before, cover, and refrigerate. In the morning, bake straight from the fridge (add about 10 extra minutes to bake time).
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Make it your own: Add caramelized onions, roasted butternut squash, or even a handful of dried cranberries for a festive twist.
This bake has become one of my favorite Thanksgiving morning traditions — something warm and comforting that feels like a quiet moment before the big day unfolds. It’s rustic, rich, and packed with the flavors of fall, and I promise your kitchen will smell like pure joy while it’s in the oven.
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