Description
A simple recipe for a savory breakfast casserole using sausage, cheese, and croissants baked in an egg custard.
Ingredients
Scale
- 1 pound bulk pork sausage
- 10 large croissants, cut into 1-inch cubes
- 2 cups shredded cheddar cheese
- 6 large eggs
- 2 cups milk (whole or 2%)
- 1 teaspoon dry mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Cook the sausage in a skillet over medium heat until browned. Drain off any excess grease. Spread the cooked sausage evenly over the bottom of the prepared baking dish.
- Distribute the cubed croissants over the sausage layer. Sprinkle the shredded cheese over the croissants.
- In a large bowl, whisk together the eggs, milk, dry mustard powder, salt, and pepper until well combined.
- Slowly pour the egg mixture evenly over the sausage, croissants, and cheese in the baking dish. Gently press down on the croissants to help them absorb the liquid.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and continue baking for another 15 to 20 minutes, or until the casserole is puffed, set in the center, and lightly golden brown.
- Let the casserole rest for 10 minutes before slicing and serving.
Notes
- For make-ahead preparation, assemble the entire casserole, cover it tightly, and refrigerate for up to 12 hours before baking. Add 10 to 15 minutes to the covered baking time if baking directly from the refrigerator.
- You can substitute Gruyere or Monterey Jack cheese for cheddar.
- Add 1/2 cup of sautéed diced onion or bell pepper with the sausage for extra flavor.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3
- Sodium: 750
- Fat: 30
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 25
- Fiber: 1
- Protein: 22
- Cholesterol: 180