Overnight Sausage, Egg and Croissant Breakfast Bake

23 January 2020 Bookmark • 0

This overnight sausage, egg, and croissant breakfast bake is that the perfect thanks to start the day! It’s delicious, filling and super easy to prep!

We’re big breakfast eaters at our house, especially on special occasions. I usually wish to whomp up a quiche or frittata but sometimes the prep are often a touch time-consuming. That’s where this breakfast bake comes in!

Overnight Sausage, Egg and Croissant Breakfast Bake

HOW TO MAKE CROISSANT BREAKFAST CASSEROLE

To start, during a large skillet, brown the sausage (I used regular but if you're keen on maple or Italian you'll use that too) over medium heat until it’s fully cooked. Transfer to sausage a paper towel-lined plate, then remove the grease by patting it with the paper towels. Place the sausage during a medium bowl and put aside .

Wipe the pan out a touch , then sauté the onion until translucent, add an honest cup filled with spinach and wilt. increase the bowl with the sausage, then toss with a mix of Monterey and cheddar and cubed croissants.

Spread into rock bottom of an 8×8-inch baking pan. I used my OXO glass bakeware dish because i really like that it’s made with thermal shock resistant glass, which suggests it can go from freezer to oven or microwave without cracking!! It’s perfect for overnight bakes or freezer meals! It’s a part of their fresh 14 Piece Glass Bake, Serve & Store Set.

INGREDIENTS:

½ lb regular pork sausage
½ small onion or 1 large leek, diced
1 c. fresh spinach, roughly chopped
½ c. grated cheddar cheese
½ c. grated monterey jack cheese
3 large croissants, cut or torn into 1-2 inch cubes
6 large eggs
¾ c. whole milk
½ c. half and half
¾ tsp. dry mustard
½ tsp. salt
½ tsp. ground black pepper
¼ tsp. paprika
⅛ tsp. garlic powder

INSTRUCTIONS:

In a large skillet, brown the sausage over medium heat until fully cooked. Transfer the sausage to a paper towel lined plate. Remove the grease by slightly patting with the paper towels, then place in a medium mixing bowl. Wipe the pan out a bit, then saute the onion until translucent, add the spinach and wilt. Add to the bowl with the sausage, then toss with the cheese and cubed croissants. Spread into the bottom of a 8x8-inch baking pan.
In a medium mixing bowl whisk together the eggs, milk, half and half, mustard, salt, black and pepper, paprika, and garlic powder. Pour over the mixture in the pan, taking care to soak the tops of all of the croissant pieces. Cover and refrigerate for at least 8 hours, preferably overnight.
Preheat the oven to 350 degrees. Bake uncovered for 45-50 minutes or until the center is set and the tops are golden brown. Remove from the oven and allow to rest for 10 minutes before serving.