Sausage Egg Cheese Croissant Breakfast Casserole Recipe 45

OVERNIGHT SAUSAGE, EGG AND CROISSANT BREAKFAST BAKE RECIPE

Steps:

• In a large skillet, brown the sausage over medium heat until fully cooked. Transfer the sausage to a paper towel lined plate. Remove the grease by slightly patting with the paper towels, then place in a medium mixing bowl. Wipe the pan out a bit, then saute the onion until translucent, add the spinach and wilt. Add to the bowl with the sausage, then toss with the cheese and cubed croissants. Spread into the bottom of a 8x8-inch baking pan.
• In a medium mixing bowl whisk together the eggs, milk, half and half, mustard, salt, black and pepper, paprika, and garlic powder. Pour over the mixture in the pan, taking care to soak the tops of all of the croissant pieces. Cover and refrigerate for at least 8 hours, preferably overnight.
• Preheat the oven to 350 degrees. Bake uncovered for 45-50 minutes or until the center is set and the tops are golden brown. Remove from the oven and allow to rest for 10 minutes before serving.

SAUSAGE & CRESCENT ROLL CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese., In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese., Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

SAUSAGE AND EGG CASSEROLE

Steps:

• In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. , Pour into a greased 11x7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.

SAUSAGE EGG CHEESE CROISSANT BREAKFAST CASSEROLE RECIPE - (4/5)

Steps:

• Preheat oven to 350 degrees. Cook sausage in a frying pan until cooked through. Meanwhile, spray a 9x13 pan with non-stick spray. Place unseparated croissants into the bottom of pan. Top with cooked sausage, eggs (beaten) and cheese. Bake for 30 minutes. Note: sausage can be cooked the night before.

SAUSAGE AND CRESCENT ROLL CASSEROLE

Steps:

• Preheat oven to 375 degrees and grease a 13x9-inch pan.
• Cook sausage in a nonstick pan, crumbling it with a wooden spoon. Drain.
• Unroll crescent roll dough in prepared pan, sealing the seams.
• Sprinkle sausage and cheese on top of dough.
• Whisk together eggs, milk, Tabasco sauce, salt, and pepper. Pour over sausage and cheese.
• Bake 35 to 40 minutes,

OVERNIGHT CROISSANT BREAKFAST CASSEROLE WITH SAWMILL GRAVY

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the onions and sauté until softened and translucent. Crumble the sausage into the pan and cook until completely browned. Drain the fat from the pan and reserve to use in the gravy(pour into a small container with a lid and refrigerate overnight).
• In a large bowl, combine the cooked sausage and onions, torn croissants, and the shredded cheese. Pour this mixture into a 9x13-inch glass baking dish greased with non-stick cooking spray.
• In a medium mixing bowl, whisk together the eggs, heavy whipping cream, ½ cup of the milk, mustard powder, salt, pepper, paprika, and garlic powder. Pour this mixture all over the croissants and sausage in the baking dish.
• Cover the baking dish with plastic wrap and refrigerate overnight, or for 8 hours.
• Remove the casserole from the refrigerator and preheat the oven to 350F.
• Bake the casserole at 350F for 35-45 minutes until golden brown.
• While the casserole is baking, heat over medium heat the butter and 1 tablespoon of the reserved fat (from cooking the sausage) until melted. Add the flour and whisk until combined. Allow the fat and flour mixture to cook over medium heat for 1 minute.
• Slowly add the remaining 2 ½ cups of milk a small amount at a time, whisking well between each addition until all of the milk is combined. Allow the gravy to simmer on low heat for 2-3 minutes, stirring often, until thickened. Add salt and pepper to taste.
• Slice the casserole and serve the gravy on the side or ladled over each slice.