Croissant Morning Bake (Printable Version)
# What You'll Need:
→ Main Components
01 -
2 cups shredded cheddar cheese
02 -
1 pound breakfast sausage, cooked and crumbled
03 -
6 big croissants, torn into chunks
→ Egg Custard
04 -
1/4 teaspoon black pepper
05 -
1/2 teaspoon salt
06 -
1 teaspoon dry mustard
07 -
2 cups milk
08 -
6 large eggs
# Steps to Follow:
01 -
Let everything settle for a few minutes before you cut it up. Tastes best if you serve it while it’s still warm.
02 -
Pop the dish in your oven, uncovered, and bake it for 40 to 45 minutes. The middle should be set and the top will look golden.
03 -
Set your oven to 350°F (175°C) so it’s hot. Keep the dish on the counter while waiting.
04 -
Wrap the dish up tight with plastic and chill it in the fridge overnight or at least 2 hours, so the croissants really soak everything in.
05 -
Gently drizzle your egg mix over everything in the pan, making sure the croissant pieces all get wet. Press them down a bit if they pop up.
06 -
Grab a big bowl and whisk together eggs, milk, dry mustard, salt, and pepper until it’s smooth.
07 -
Layer the cooked sausage and sprinkle the cheddar over the croissants you arranged earlier.
08 -
Scatter your croissant chunks all over the bottom of the greased baking dish.
09 -
Coat a 9×13-inch dish with butter or spray so nothing sticks.
# Additional Tips:
01 -
Spread croissants, sausage, and cheese out evenly for a good mix of flavors.
02 -
Letting it chill overnight makes the custard extra creamy.
03 -
It’s great to make ahead for brunches or when feeding a group.