Sausage Cheddar Croissant Breakfast Bake

Rachel Kim

Sausage Cheddar Croissant Breakfast Bake

Buttery croissant pieces, breakfast sausage and sharp cheddar make this the rich end of the breakfast-casserole table. The sausage is drained and cooled before it meets the eggs. Day-old croissants hold their flaky edges better than fresh ones and need only a short soak.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 45

Total Time 1 10

Servings: 10

Ingredients Method

Ingredients

1 pound breakfast sausage
6 large day-old croissants torn
2 1/2 cups shredded sharp cheddar
10 large eggs
2 1/2 cups whole milk
1 teaspoon dry mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon butter for the dish

Method

Heat the oven to 350°F and butter a 9-by-13-inch dish. Brown the sausage into small crumbles, drain and cool 10 minutes.
Layer croissant pieces, sausage and 2 cups cheddar in the dish.
Whisk eggs, milk, dry mustard, salt and pepper and pour evenly over the layers. Press gently and let stand 15 minutes.
Sprinkle with remaining cheddar.
Bake for 40 to 45 minutes until puffed and 160°F in the center. Rest 10 minutes.