Ingredients
Scale
- 5 large croissants (preferably day-old), torn into large chunks
- 1 lb (450g) ground sausage, cooked and drained
- 1 cup (120g) shredded cheddar cheese
- 6 large eggs
- 2 cups (475ml) whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Grease a 9×13-inch baking dish with cooking spray or butter. Layer torn croissants evenly in the dish.
- Sprinkle cooked sausage and shredded cheese over croissants.
- In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
- Pour the mixture evenly over the croissant layers. Gently press down with a spatula to help the croissants soak up the custard.
- Cover the dish with foil and refrigerate for at least 6 hours or overnight.
- Preheat oven to 350°F (175°C). Uncover the casserole and bake for 40–45 minutes, or until golden brown and set in the center.
- Let cool for 10 minutes, then garnish with fresh parsley and serve warm.
Notes
- Stale or toasted croissants absorb the custard better.
- Refrigerate for at least 6 hours or overnight for best results.
- Baking immediately may result in a soggy casserole.
- Press down the croissants gently to ensure even soaking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 5g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 210mg