Ingredients
Scale
- 8 large croissants, cut into bite-sized pieces
- 8 large eggs
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- 1 cup cooked and crumbled breakfast sausage
- 1/2 cup diced bell pepper (any color)
- 1/2 cup diced onion
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- In a large mixing bowl, whisk together the eggs, whole milk, garlic powder, salt, black pepper, and paprika until well combined.
- Add the croissant pieces, cooked sausage, bell pepper, and onion to the egg mixture. Gently fold until the croissants are evenly coated.
- Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese on top.
- Cover the baking dish with plastic wrap and refrigerate overnight (or for at least 4 hours) to allow the croissants to soak up the egg mixture.
- In the morning, remove the casserole from the refrigerator and let it sit at room temperature for about 15 minutes.
- Bake uncovered in the preheated oven for 35-40 minutes, or until the casserole is set and the top is golden brown.
- Remove from the oven and let it cool for 5 minutes before slicing. Garnish with chopped parsley before serving.
Notes
Consider using day-old croissants for better texture. Feel free to customize the casserole with your favorite vegetables or meats.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Carnivore
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 350mg