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–+ servings

Overnight Croissant Breakfast Bake

Author: Si Foster
Course: Breakfast, brunch
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
refrigeration: 8 hours
Total Time: 9 hours 15 minutes
Servings: 12
This easy-to-make breakfast casserole is my favorite of all the breakfast casseroles! Simple yet delicious, with a bit of onions and spinach for color and flavor. The croissants take this ordinary breakfast casserole over the top!

Ingredients 

  • 4-6 large croissants, (day old are best)
  • 1 pound Italian or spicy sausage, (you may use more if desired)
  • 2 cups onions, chopped
  • 1 tablespoon olive oil or butter
  • 2 cups fresh spinach
  • 2 cups grated cheddar, Monterey Jack, Pepper Jack, mozzarella, or a combo
  • 12 eggs
  • 1 1/2 cups half and half
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1 teaspoon ground pepper

Instructions

  • Grease a 9x13-inch or large casserole dish.
  • Tear the croissants into large pieces. Lay croissant pieces in the casserole dish, covering the bottom of the pan.
  • Brown the sausage in a large pan. Place cooked sausage on a plate lined with paper towels. Press paper towels on the sausage to remove any grease.
  • Distribute the sausage evenly on top of the croissants.
  • Drain grease from the pan and use a paper towel to wipe excess grease from the pan. Cook onions in the same pan for 5 minutes or until softened. Add olive oil or butter if needed. Add spinach and cook just until wilted. Pour cooked onions and spinach over the of sausage and top with grated cheese.
  • In a blender or a large bowl, mix eggs and half-and-half. Add dry mustard, salt, and pepper. Pour this mixture over the casserole.
  • Spray foil with cooking spray. Use the sprayed side of the foil to cover the casserole. Refrigerate overnight.
  • Remove the casserole from the refrigerator 30-60 minutes before baking.
  • Preheat oven to 375 degrees. Place rack in the center of the oven.
  • Bake the casserole, covered, for 30 minutes, then carefully remove the foil and bake until the top is slightly puffed and the eggs are set in the center, about 30 additional minutes.
  • Remove from the oven and cool for 30 minutes. Cut into 12 squares. Serve with chili sauce and or salsa.

Notes

The meat may be cooked and kept in the the fridge for up to three days before assembling the casserole. You may also cook and freeze the meat ahead of time.