Overnight Sausage, Egg and Croissant Breakfast Bake Recipe
This overnight sausage, egg and croissant breakfast bake is the perfect way to start the day! It's delicious, filling and easy to prep!
Servings: 6 servings
Calories: 418kcal
Ingredients
- 1/2 lb regular pork sausage
- 1/2 small onion or 1 large leek, diced
- 1 cup fresh spinach roughly chopped
- 1/2 cup cheddar cheese grated
- 1/2 cup monterey jack cheese grated
- 3 large croissants cut or torn into 1-2 inch cubes
- 6 large eggs
- 3/4 cup whole milk
- 1/2 cup half and half
- 3/4 tsp dry mustard
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp paprika
- 1/8 tsp garlic powder
Instructions
- In a large skillet, brown the sausage over medium heat until fully cooked. Transfer the sausage to a paper towel lined plate. Remove the grease by slightly patting with the paper towels, then place in a medium mixing bowl. Wipe the pan out a bit, then saute the onion until translucent, add the spinach and wilt. Add to the bowl with the sausage, then toss with the cheese and cubed croissants. Spread into the bottom of a 8x8-inch baking pan.
- In a medium mixing bowl whisk together the eggs, then add and whisk in the milk, half and half, mustard, salt, black and pepper, paprika, and garlic powder. Pour over the mixture in the pan, taking care to soak the tops of all of the croissant pieces. Cover and refrigerate for at least 8 hours, preferably overnight.
- Preheat the oven to 350 degrees. Bake uncovered for 45-50 minutes or until the center is set and the tops are golden brown. Remove from the oven and allow to rest for 10 minutes before serving.
Video
Notes
If this recipe is doubled, then bake it in a 9x13-inch pan for 50-60 minutes.
Nutrition
Serving: 6serving | Calories: 418kcal | Carbohydrates: 17g | Protein: 20g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 239mg | Sodium: 765mg | Potassium: 313mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1282IU | Vitamin C: 3mg | Calcium: 239mg | Iron: 2mg