Ingredients
- Olive oil
- 1 onion, chopped
- 1 lb breakfast sausage
- 6 large butter croissants, torn into 2-inch pieces
- 2 cups shredded cheddar cheese
- 8 large eggs
- 1 cup heavy whipping cream
- 3 cups whole milk, divided
- 1 tsp dry mustard powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 2 tbsp butter
- 2 tbsp all-purpose flour
Instructions
- Heat olive oil in a skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until soft.
- Add sausage and cook until browned, breaking it up. Drain fat, reserving 2 tbsp for gravy. Let sausage cool 10–15 minutes.
- In a large bowl, combine torn croissants, cooled sausage, and cheddar cheese.
- Transfer mixture to a greased 9×13-inch baking dish and spread evenly.
- In a bowl, whisk eggs, heavy cream, 1/2 cup milk, mustard powder, salt, pepper, paprika, and garlic powder.
- Pour egg mixture over croissants. Press down gently to absorb. Cover and refrigerate overnight (or at least 8 hours).
- Preheat oven to 350°F (175°C). Bake uncovered for 35–45 minutes until golden and set.
- While it bakes, make the gravy: melt butter with reserved sausage fat, whisk in flour and cook 1 minute. Gradually add remaining 2½ cups milk, stirring until thickened. Season with salt and pepper.
- Let casserole rest for 10 minutes. Slice and serve with warm sausage gravy.
Notes
- Use gluten-free croissants and flour for a GF version.
- Swap sausage for mushrooms or meatless crumbles for vegetarian option.
- Try different cheeses like Gruyère or pepper jack for variety.
- Add jalapeños or hot sausage for a spicy twist.
- Leave out sausage and cheese for a sweet version with berries and cinnamon sugar.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 slice with gravy
- Calories: 420
- Sugar: 4g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 195mg
