Directions
- 1Preheat oven to 350°F and grease a 9x13 inch baking dish.
- 2Sauté onion, bell peppers, and jalapeño with salt, pepper, and red pepper flakes for 4-5 minutes.
- 3Add rosemary and thyme, cook for 1 minute.
- 4Push veggies aside, cook sausage until browned, then combine with veggies.
- 5Add minced garlic and cook for 30 seconds. Remove from heat.
- 6Whisk eggs, milk, salt, pepper, mustard, grated garlic, smoked paprika, and nutmeg in a large bowl. Set aside.
- 7Place torn croissants in the greased dish, and top with the sausage-veggie mixture.
- 8Sprinkle 1 cup of cheese over top.
- 9SLOWLY pour the egg mixture evenly over the top, pressing gently to help croissants soak.
- 10Sprinkle remaining cheese and smoked paprika over top.
- 11Cover 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.
- 12Bake covered for 30 minutes, then uncover and bake for an additional 20-30 minutes until golden and set.
- 13Let cool for 5-10 minutes, garnish with chives and hot sauce before serving. Enjoy!
Ingredients
- 6 large croissants
- 0.5 yellow onion
- 0.5 red bell pepper
- 0.5 green bell pepper
- 1 jalapeño
- 0 salt
- 0 pepper
- 1 tsp red pepper flakes
- 1 tsp fresh rosemary
- 1 tsp fresh thyme
- 1 lb sage sausage
- 4 cloves garlic
- 2 cloves garlic
- 8 large eggs
- 2 cups whole milk
- 1 tbsp dijon mustard
- 1 tsp smoked paprika
- 0 nutmeg
- 2 cups shredded cheese
- 0 chives
- 0 hot sauce
Equipment
9x13 inch baking dishskillet
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