Ingredients
5 large croissants (preferably day-old), torn into large chunks
1 lb (450g) ground sausage, cooked and drained
1 cup (120g) shredded cheddar cheese
6 large eggs
2 cups (475ml) whole milk
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
Fresh parsley, chopped (optional, for garnish)
Instructions
1. Grease a 9×13-inch baking dish with cooking spray or butter. Layer torn croissants evenly in the dish. Sprinkle cooked sausage and shredded cheese over the croissants.
2. In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder. Pour the mixture evenly over the croissant layers. Gently press down with a spatula to help the croissants soak up the custard.
3. Cover the dish with foil and refrigerate for at least 6 hours or overnight.
4. Preheat oven to 350°F (175°C). Uncover the casserole and bake for 40–45 minutes, or until golden brown and set in the center. Let cool for 10 minutes, then garnish with fresh parsley and serve warm.
Notes
Meat Swaps: Try cooked turkey, chicken, or plant-based sausage for variety.
Cheese Swaps: Substitute cheddar with Swiss, Monterey Jack, or mozzarella.
Veggie Add-ins: Sautéed spinach, mushrooms, or bell peppers make great additions.
Spice it up: Add a dash of hot sauce or red pepper flakes for a kick of heat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 4g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 210mg