Cheesy Sausage and Croissant Bake
Cheesy Sausage and Croissant Bake
Ingredients
For the Cheesy Sausage and Croissant Bake
- 4 day-old croissants, large, cut into 1-inch pieces
- 1 pound ground breakfast sausage
- 6 large eggs
- 1 1/2 cups whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 1/2 cups shredded sharp cheddar cheese
- butter, as needed, for greasing
For Garnish (Optional)
- 2 tablespoons fresh chives, finely chopped
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet over medium-high heat, cook the ground breakfast sausage, breaking it up with a spoon as it browns, until fully cooked through. Drain any excess grease and set aside.
⏱️ 10 min
- 3
In a large bowl, whisk together the large eggs, whole milk, Dijon mustard, kosher salt, and black pepper until well combined.
⏱️ 3 min
- 4
Arrange half of the cut croissant pieces evenly in the bottom of the prepared baking dish. Sprinkle half of the cooked sausage over the croissants, followed by half of the shredded cheddar cheese.
⏱️ 4 min
- 5
Repeat the layers with the remaining croissant pieces, sausage, and cheese.
⏱️ 3 min
- 6
Pour the egg mixture evenly over the layered ingredients in the baking dish, ensuring all the croissants are moistened. Gently press down on the croissants with a spatula to help them absorb the liquid.
⏱️ 2 min
- 7
Bake for 30-35 minutes, or until the bake is puffed, golden brown, and a knife inserted into the center comes out clean. The internal temperature should reach 160°F.
⏱️ 35 min•🌡️ 375
- 8
Remove the baking dish from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh chopped chives, if desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Sausage and Croissant Bake
Ingredients
For the Cheesy Sausage and Croissant Bake
- 4 day-old croissants, large, cut into 1-inch pieces
- 1 pound ground breakfast sausage
- 6 large eggs
- 1 1/2 cups whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 1/2 cups shredded sharp cheddar cheese
- butter, as needed, for greasing
For Garnish (Optional)
- 2 tablespoons fresh chives, finely chopped
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet over medium-high heat, cook the ground breakfast sausage, breaking it up with a spoon as it browns, until fully cooked through. Drain any excess grease and set aside.
⏱️ 10 min - 3
In a large bowl, whisk together the large eggs, whole milk, Dijon mustard, kosher salt, and black pepper until well combined.
⏱️ 3 min - 4
Arrange half of the cut croissant pieces evenly in the bottom of the prepared baking dish. Sprinkle half of the cooked sausage over the croissants, followed by half of the shredded cheddar cheese.
⏱️ 4 min - 5
Repeat the layers with the remaining croissant pieces, sausage, and cheese.
⏱️ 3 min - 6
Pour the egg mixture evenly over the layered ingredients in the baking dish, ensuring all the croissants are moistened. Gently press down on the croissants with a spatula to help them absorb the liquid.
⏱️ 2 min - 7
Bake for 30-35 minutes, or until the bake is puffed, golden brown, and a knife inserted into the center comes out clean. The internal temperature should reach 160°F.
⏱️ 35 min•🌡️ 375 - 8
Remove the baking dish from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh chopped chives, if desired.
⏱️ 10 min