I really enjoy a good croissant, but because they are high in fat and calories I do not eat them often. Lately I have been feeling stuck with new breakfast ideas. I feel like I keep on seeing the same breakfasts that I have already made or a slightly different version, but basically the same. I had seen breakfasts casserole with croissants before but never looked at them knowing they would be high in fat and calories. But then I decided to make one, we all need a little treat every now and again.
Buttery croissants with sausage, eggs and cheese is definitely a special breakfast. I would like to make this more often, because it is so good, but will save it for those special occasions. For those times when I really want to treat myself and family.
Overnight Croissant Breakfast
Ingredients:
- 1 tablespoon olive oil
- 16 ounces roll breakfast sausage
- 4 large butter croissants
- 4 ounces sharp cheddar cheese, shredded
- 6 eggs
- 1/2 cup heavy whipping cream
- 3 cups whole milk, divided
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 2 tablespoons unsalted butter
- 3 tablespoons all purpose flour
Directions:
- Spray a 9x13 inch baking dish with cooking spray.
- In a large skillet, over medium heat, heat the oil. Add in the sausage and cook, breaking it up as it cooks, until browned. Pour any grease into a sealable container and refrigerate to use in the gravy the following morning.
- Tear the croissants into bite sized pieces and place into a large bowl. Add in the sausage and shredded cheese. Gently toss the mixture to mix. Transfer the mixture into the prepared baking dish.
- In the large bowl, whisk together the eggs, heavy cream, 1/2 cup milk, mustard powder, pepper, paprika and garlic powder. Pour the mixture over the croissants and sausage in the baking dish.
- Cover the baking dish with plastic wrap and refrigerate overnight or for at least 8 hours.
- Remove the casserole from the refrigerator and preheat the oven to 350º F.
- Remove the plastic wrap and bake for 35-45 minutes or until golden brown.
- Meanwhile, in a medium saucepan, over medium heat, add in the butter and 1 tablespoon of reserved sausage fat. Once the butter has melted, whisk in the flour and continue to whisk for 1 minute.
- Slowly add in the remaining 2 1/2 cups milk, while whisking constantly. Bring the mixture to a simmer and allow to simmer over low heat, stirring often until thickened, about 2-3 minutes. Season with black pepper.
- Top each serving of the casserole with some gravy.
Enjoy!!!
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Nutrition Facts |
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Servings: 12 |
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Amount Per Serving |
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Calories: 404 |
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Total Fat |
30.2g |
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Saturated Fat |
9.4g |
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Trans Fat |
0g |
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Polyunsaturated Fat |
0.5g |
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Monounsaturated Fat |
2.7g |
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Cholesterol |
164.5mg |
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Sodium |
524mg |
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Total Carbohydrates |
17.2g |
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Dietary Fiber |
0.6g |
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Sugars |
5.5g |
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Protein |
16.1g |
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Calcium |
1.9% |
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Iron |
4.6% |
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Potassium |
30.1mg |
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Vitamin A |
11.2% |
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Vitamin C |
0.1% |
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*Nutritional information will vary depending on the brands you use. |
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*Adapted from Maria's Mixing Bowl.
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