Christmas Croissant Breakfast Casserole

Serves 1
instagram.com

Directions

  1. 1Preheat oven to 350°F and grease a 9x13-inch baking dish.
  2. 2Heat a drizzle of oil in a skillet over medium heat.
  3. 3Sauté onion, bell peppers, and jalapeño with salt, pepper, and red pepper flakes for 4-5 minutes.
  4. 4Add rosemary and thyme, cook for 1 minute.
  5. 5Push veggies aside, cook sausage until browned, then combine with veggies.
  6. 6Add minced garlic and cook for 30 seconds.
  7. 7Remove from heat.
  8. 8Whisk eggs, milk, salt, pepper, mustard, grated garlic, smoked paprika, and nutmeg in a large bowl.
  9. 9Set aside the egg mixture.
  10. 10Place torn croissants in the greased dish, and top with the sausage-veggie mixture.
  11. 11Sprinkle 1 cup of cheese over top.
  12. 12SLOWLY pour the egg mixture evenly over the top, pressing gently to help croissants soak.
  13. 13Sprinkle remaining cheese and smoked paprika over top.
  14. 14Cover with foil and let it sit for at least 30 minutes.
  15. 15Bake covered for 30 minutes.
  16. 16Uncover and bake for an additional 20-30 minutes until golden and set.
  17. 17Let cool for 5-10 minutes.
  18. 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.