Breakfast Sausage Croissant Casserole
With a delicious combination of ingredients, this tasty Breakfast Sausage Croissant Casserole is perfect to make when you have guests over…
Ingredients
- 6 large croissants, torn into large bite-sized pieces
- 1 lb. hot Italian sausage, casings removed see Recipe
- 1 cup yellow onions, chopped
- ground Himalayan pink salt, to taste
- 1/2 cup bell peppers, chopped
- 1/2 cup poblano peppers, chopped
- 6 large free-range eggs, beaten
- 2 cups half-and-half
- 1/2 tsp. dried oregano leaves
- 1/2 tsp. dried basil leaves
- freshly ground mixed peppercorns, to taste
- 1 cup sharp Cheddar cheese, shredded and divided
- 1 cup Havarti cheese, shredded and divided
- 1/4 tsp. smoked paprika, or as needed
- 1 large sliced green onion, for garnish
Directions
- Preheat oven to 350ºF and grease a 3-quart baking dish with cooking spray; set aside.
- In a large bowl, tear croissant into pieces and set aside.
- In a medium skillet over medium heat, add sausage. Sauté for 5 minutes or until lightly browned, breaking the meat into small pieces.
- Using a slotted spoon, scoop the meat into a bowl and set aside.
- Remove the fat, leaving about 1 to 1 ½ tbsp. Add onions and season with salt. Sauté for 3 minutes before adding peppers; sauté for 3 minutes.
- Add sausage and vegetables to the croissant bowl stir to mix and transfer the mixture to the prepared 3-quart baking dish. Spread it out evenly and set aside.
- In a bowl or a large measuring cup, pour half-and-half in the beaten eggs and add oregano, basil, and ground mixed peppercorns; whisk well.
- Add ½ cup of both cheeses and stir to combine.
- Pour over the croissant mixture; add the remaining ½ cup Cheddar and Havarti cheese, making sure to cover the entire surface. Sprinkle the top with smoked paprika.
- Cover with foil that has been lightly greased with cooking spray and transfer to the preheated oven. Bake for 40 minutes but halfway through cooking, remove the foil and continue baking for the remaining 20 minutes or until the top is golden brown.
- Remove from the heat and allow to cool for 10 minutes before garnishing with green onions.