Overnight Croissant Breakfast Casserole (Print Version)
# Ingredients:
→ Main Components
01 -
200 grams cheddar cheese, shredded
02 -
450 grams cooked and crumbled breakfast sausage
03 -
6 large croissants, torn into chunks
→ Egg Custard
04 -
1/4 teaspoon ground black pepper
05 -
1/2 teaspoon fine salt
06 -
1 teaspoon dry mustard powder
07 -
480 millilitres milk
08 -
6 large eggs
# Instructions:
01 -
Let it sit for a bit after baking, then cut it up. It's tastiest served warm.
02 -
Take off the plastic wrap and pop it in the oven. Cook for about 40 to 45 minutes. You're aiming for a golden brown top with a firm middle.
03 -
Crank your oven up to 175°C (350°F). While that's happening, let your chilled casserole hang out on the counter.
04 -
Cover tightly with plastic wrap and stick it in the fridge overnight — or at least 2 hours — so the croissants drink in that custard.
05 -
Pour your egg mixture over everything. Push the croissants down a bit, so they get soaked through.
06 -
Grab a big bowl. Whisk together milk, eggs, dry mustard, salt, and black pepper until smooth as you can get it.
07 -
Toss cooked sausage and a shower of cheddar all over your croissant pieces.
08 -
Drop the croissant bits into your greased dish, making one layer so it all fits nicely.
09 -
Grease up a 23×33-cm dish pretty well so nothing sticks when you’re done.
# Notes:
01 -
Make sure you scatter those ingredients evenly. That way each bite tastes just right.
02 -
Letting the croissant chunks soak good and long will give you a creamier, more delicious bite.
03 -
Great pick for prepping ahead of time, so you're not stuck fussing during brunch.