Christmas Croissant Breakfast Casserole
Serves 1
Directions
- 1Preheat oven to 350°F and grease a 9x13-inch baking dish.
- 2Heat a drizzle of oil in a skillet over medium heat.
- 3Sauté onion, bell peppers, and jalapeño with salt, pepper, and red pepper flakes for 4-5 minutes.
- 4Add rosemary and thyme, cook for 1 minute.
- 5Push veggies aside, cook sausage until browned, then combine with veggies.
- 6Add minced garlic and cook for 30 seconds.
- 7Remove from heat.
- 8Whisk eggs, milk, salt, pepper, mustard, grated garlic, smoked paprika, and nutmeg in a large bowl.
- 9Set aside the egg mixture.
- 10Place torn croissants in the greased dish, and top with the sausage-veggie mixture.
- 11Sprinkle 1 cup of cheese over top.
- 12SLOWLY pour the egg mixture evenly over the top, pressing gently to help croissants soak.
- 13Sprinkle remaining cheese and smoked paprika over top.
- 14Cover with foil and let it sit for at least 30 minutes.
- 15Bake covered for 30 minutes.
- 16Uncover and bake for an additional 20-30 minutes until golden and set.
- 17Let cool for 5-10 minutes.
- 18Garnish with chives and hot sauce before serving.
Ingredients
- 6 large croissants, torn into chunks
- 0.5 yellow onion, diced
- 0.5 red bell pepper, diced
- 0.5 green bell pepper, diced
- 1 jalapeño, finely diced
- to taste Salt
- to taste pepper
- 1 tsp red pepper flakes
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- 1 lb sage sausage
- 4 cloves garlic, minced
- 2 cloves garlic, grated
- 8 large eggs
- 2 cups whole milk
- 1 tbsp dijon mustard
- 1 tsp smoked paprika
- Pinch nutmeg
- 2 cups shredded cheese (cheddar, gruyere, or a mix)
- Chives
- hot sauce
- drizzle oil
Equipment
9x13-inch baking dishskilletlarge bowlfoil
Tips
- 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.
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