Croissant Breakfast Dish (Print Version)
# Ingredients:
01 -
1 pound of breakfast sausage, browned and crumbled
02 -
6 big croissants, torn into smaller pieces
03 -
6 large eggs
04 -
2 cups of cheddar cheese, shredded
05 -
1/2 teaspoon of salt
06 -
2 cups of milk
07 -
1 teaspoon of dry mustard powder
08 -
1/4 teaspoon ground black pepper
# Instructions:
01 -
Coat a 9×13-inch pan with butter or spray. Spread your croissant chunks across the bottom of the pan.
02 -
Distribute the crumbled sausage and cheese in an even layer on top of the croissants.
03 -
Combine the eggs, milk, mustard powder, salt, and pepper in a big bowl. Mix until it’s smooth and everything is blended.
04 -
Carefully pour the egg mix over the croissants, sausage, and cheese. Push the croissants down with a spoon so they soak in all the liquid.
05 -
Wrap the dish completely with plastic wrap and pop it in the fridge for at least 2 hours, or leave it overnight.
06 -
Heat the oven to 350°F (175°C). Pull the casserole from the fridge and let it warm up on the counter. Bake for 40-45 minutes, uncovered, until the top is golden and custard is firm.
07 -
Let everything sit for a few minutes before slicing it up. Serve while it’s still warm.
# Notes:
01 -
For the best flavor, let the casserole rest in the fridge overnight.