Christmas Croissant Breakfast Casserole

60 mins
Serves 6
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Directions

  1. 1Preheat oven to 350°F and grease a 9x13 inch baking dish.
  2. 2Preheat oven to 350°F and grease a 9x13 inch baking dish.
  3. 3Preheat oven to 350°F and grease a 9x13 inch baking dish.
  4. 4Sauté onion, bell peppers, and jalapeño with salt, pepper, and red pepper flakes for 4-5 minutes.
  5. 5Sauté onion, bell peppers, and jalapeño with salt, pepper, and red pepper flakes for 4-5 minutes.
  6. 6Sauté onion, bell peppers, and jalapeño with salt, pepper, and red pepper flakes for 4-5 minutes.
  7. 7Add rosemary and thyme, cook for 1 minute.
  8. 8Add rosemary and thyme, cook for 1 minute.
  9. 9Add rosemary and thyme, cook for 1 minute.
  10. 10Push veggies aside, cook sausage until browned, then combine with veggies.
  11. 11Push veggies aside, cook sausage until browned, then combine with veggies.
  12. 12Push veggies aside, cook sausage until browned, then combine with veggies.
  13. 13Add minced garlic and cook for 30 seconds. Remove from heat.
  14. 14Add minced garlic and cook for 30 seconds. Remove from heat.
  15. 15Add minced garlic and cook for 30 seconds. Remove from heat.
  16. 16Whisk eggs, milk, salt, pepper, mustard, grated garlic, smoked paprika, and nutmeg in a large bowl. Set aside.
  17. 17Whisk eggs, milk, salt, pepper, mustard, grated garlic, smoked paprika, and nutmeg in a large bowl. Set aside.
  18. 18Whisk eggs, milk, salt, pepper, mustard, grated garlic, smoked paprika, and nutmeg in a large bowl. Set aside.
  19. 19Place torn croissants in the greased dish, and top with the sausage-veggie mixture.
  20. 20Place torn croissants in the greased dish, and top with the sausage-veggie mixture.
  21. 21Place torn croissants in the greased dish, and top with the sausage-veggie mixture.
  22. 22Sprinkle 1 cup of cheese over top.
  23. 23Sprinkle 1 cup of cheese over top.
  24. 24Sprinkle 1 cup of cheese over top.
  25. 25SLOWLY pour the egg mixture evenly over the top, pressing gently to help croissants soak.
  26. 26SLOWLY pour the egg mixture evenly over the top, pressing gently to help croissants soak.
  27. 27SLOWLY pour the egg mixture evenly over the top, pressing gently to help croissants soak.
  28. 28Sprinkle remaining cheese and smoked paprika over top.
  29. 29Sprinkle remaining cheese and smoked paprika over top.
  30. 30Sprinkle remaining cheese and smoked paprika over top.
  31. 31Cover with foil and let it sit for at least 30 minutes. For best results, refrigerate overnight (8-12 hours) if preparing ahead. If made the night before, let the dish sit at room temperature for 20-30 minutes before baking.
  32. 32Cover with foil and let it sit for at least 30 minutes. For best results, refrigerate overnight (8-12 hours) if preparing ahead. If made the night before, let the dish sit at room temperature for 20-30 minutes before baking.
  33. 33Cover with foil and let it sit for at least 30 minutes. For best results, refrigerate overnight (8-12 hours) if preparing ahead. If made the night before, let the dish sit at room temperature for 20-30 minutes before baking.
  34. 34Bake covered for 30 minutes, then uncover and bake for an additional 20-30 minutes until golden and set.
  35. 35Bake covered for 30 minutes, then uncover and bake for an additional 20-30 minutes until golden and set.
  36. 36Bake covered for 30 minutes, then uncover and bake for an additional 20-30 minutes until golden and set.
  37. 37Let cool for 5-10 minutes, garnish with chives and hot sauce before serving. Enjoy!
  38. 38Let cool for 5-10 minutes, garnish with chives and hot sauce before serving. Enjoy!
  39. 39Let cool for 5-10 minutes, garnish with chives and hot sauce before serving. Enjoy!

Ingredients

  • 6 large croissants
  • 6 large croissants
  • 6 large croissants
  • 0.5 yellow onion
  • 0.5 yellow onion
  • 0.5 yellow onion
  • 0.5 red bell pepper
  • 0.5 red bell pepper
  • 0.5 red bell pepper
  • 0.5 green bell pepper
  • 0.5 green bell pepper
  • 0.5 green bell pepper
  • 1 jalapeño
  • 1 jalapeño
  • 1 jalapeño
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 1 tsp red pepper flakes
  • 1 tsp red pepper flakes
  • 1 tsp red pepper flakes
  • 1 tsp fresh rosemary
  • 1 tsp fresh rosemary
  • 1 tsp fresh rosemary
  • 1 tsp fresh thyme
  • 1 tsp fresh thyme
  • 1 tsp fresh thyme
  • 1 lb sage sausage
  • 1 lb sage sausage
  • 1 lb sage sausage
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 8 large eggs
  • 8 large eggs
  • 8 large eggs
  • 2 cups whole milk
  • 2 cups whole milk
  • 2 cups whole milk
  • 1 tbsp dijon mustard
  • 1 tbsp dijon mustard
  • 1 tbsp dijon mustard
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 0 nutmeg
  • 0 nutmeg
  • 0 nutmeg
  • 2 cups shredded cheese
  • 2 cups shredded cheese
  • 2 cups shredded cheese
  • 0 chives
  • 0 chives
  • 0 chives
  • 0 hot sauce
  • 0 hot sauce
  • 0 hot sauce

Equipment

9x13 inch baking dishskillet