Breakfast Sausage Casserole
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This crowd pleasing Breakfast Sausage Casserole is made with the perfect combination of croissants, a creamy egg custard, cheese and pork sausage.
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It doubles as a great make-ahead week-day or weekend breakfast and always goes over well for holiday breakfast and brunch!
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Cut the croissants into 1-inch cubes. Spread on a sheet pan and toast for about 8-10 minutes. Remove from the oven and cool; turn off the oven.
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Meanwhile, cook the sausage in a saute pan. Drain sausage and add to a large mixing bowl.
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To the same saute pan, melt the butter. Add the onions and cook. Then add the garlic and transfer to bowl.
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Add the toasted croissants to the bowl, along with the Gruyere cheese. Stir until combined.
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Grease a 9×13 inch casserole dish with baking spray and pour the sausage croissant mixture into the dish in an even layer.
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In another mixing bowl whisk together the eggs, whole milk, heavy cream, Dijon mustard and heavy pinch of salt and pepper. Whisk until combined.
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Pour the egg custard mixture over the croissants. Cover with plastic wrap and refrigerate for at least 1-2 hours, or up to 8 hours/overnight.
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Sprinkle the mozzarella cheese on top. Bake at 375F uncovered for 35-40 minutes or until the tops are golden brown and the casserole is set.
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Let the casserole rest for about 10 minutes before slicing. Garnish with chives, parsley, your favorite hot sauce or black pepper. Enjoy!
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