Croissant Breakfast Casserole with Sausage
531kcal
Equipment
- a large baking dish (9x13 inch)
- a spatula
Ingredients
- 1 pound plain butter croissant
- 1 pound sweet Italian sausage
- 1½ tablespoons olive oil
- 6 green onions (chopped)
- 1 teaspoon Italian seasoning
- 8 oz sliced white or brown mushrooms
- 1 red bell pepper (diced)
- 1 cup freshly chopped spinach leaves
- 10 large eggs (or about 8 jumbos)
- 2 cups whole milk
- 1 cup heavy cream
- 4 oz freshly shredded gruyere cheese
- 4 oz freshly shredded mild cheddar cheese
- 1½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
Method
- Preheat oven to 350°F (175°C). Slice croissants in half, bake for 12 minutes or longer until golden and crispy, then break into small chunks and set aside.
- Heat oil in a skillet over medium-high heat. Cook sausage for 3-5 minutes until browned, then add mushrooms, bell pepper, green onion, and Italian seasoning. Cook for another 3-4 minutes until veggies soften. Add spinach and cook until wilted. Remove from the heat then drain excess liquid in a strainer. Set aside.
- Transfer croissant chunks to a 9x13 inch baking dish, top with sausage and veggies, then sprinkle with Gruyère and Cheddar cheese.
- In a bowl, whisk eggs, milk, cream, salt, and pepper, then pour evenly over the croissant and sausage layers.
- Cover the dish and refrigerate for at least 4 hours or overnight to let the bread soak up the egg mixture.
- Preheat oven to 350°F (175°C) and bake uncovered for 45 minutes, until golden and cooked through. Let rest for 10 minutes, then garnish with chopped scallions before serving.
Nutrition
Calories531kcalCarbohydrates22gProtein21gFat40gSaturated Fat19gPolyunsaturated Fat4gMonounsaturated Fat14gTrans Fat0.01gCholesterol238mgSodium919mgPotassium398mgFiber2gSugar8gVitamin A1626IUVitamin C16mgCalcium275mgIron2mg
Notes
Italian Seasoning.A mix of dried thyme, oregano, and/or rosemary, can be used as an alternative.
Storage. Cool completely, then cover with plastic wrap or foil. Refrigerate for up to 3-4 days or freeze for 2-3 months. Reheat thoroughly before serving.
Reheating. Preheat oven to 350°F (175°C), cover with foil, and bake for 15-20 minutes. For individual portions, microwave for 1-2 minutes until hot.