Ingredients
6–8 large croissants (day-old preferred)
8 large eggs
1 cup milk (whole or 2%)
½ cup heavy cream
1 lb cooked breakfast sausage, crumbled
1 ½ cups shredded cheddar cheese, divided
2 cups packed fresh spinach
1 medium red bell pepper, diced
½ medium yellow onion, diced
1 tablespoon Dijon mustard
1 teaspoon salt
½ teaspoon black pepper
Fresh chives or parsley for garnish (optional)
Instructions
1. 1. Lightly grease a 9×13-inch baking dish. Preheat oven to 375°F (190°C).
2. 2. Tear croissants into bite-sized pieces and arrange evenly in the baking dish.
3. 3. In a large skillet over medium heat, cook onion and bell pepper for 5-7 minutes until softened. Add spinach and cook until wilted, about 2-3 minutes. Remove from heat.
4. 4. Scatter cooked sausage, sautéed vegetables, and 1 cup of cheddar cheese over the croissant pieces.
5. 5. In a large bowl, whisk together eggs, milk, heavy cream, Dijon mustard, salt, and pepper until smooth.
6. 6. Pour egg mixture evenly over the croissants and fillings. Gently press croissants down to absorb liquid. Let soak for 15-20 minutes (or cover and refrigerate for at least 30 minutes or overnight).
7. 7. Sprinkle remaining ½ cup cheddar cheese on top.
8. 8. Bake for 35-45 minutes until golden brown, eggs are set in the center, and a knife inserted near the middle comes out clean.
9. 9. Let rest for 5-10 minutes before slicing. Garnish with chives or parsley if desired.
Notes
Use day-old croissants for best texture; fresh ones may become soggy. Pre-cook all meats and hard vegetables. For make-ahead, assemble up to step 6, cover, and refrigerate overnight; add cheese and bake in the morning. Cover with foil if browning too quickly. Leftovers keep refrigerated for 3-4 days or frozen for 2-3 months. Reheat in oven at 300°F for 15-25 minutes or microwave individual slices.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: breakfast casserole
- Method: baking
- Cuisine: American
- Diet: omnivore
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 485
- Sugar: 6g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 285mg