Description
A warm and buttery croissant dough forms a flaky base under a custardy, cheese-studded egg filling, perfect for brunch or meal prep.
Ingredients
- 1 tube refrigerated croissant dough
- 450 g breakfast sausage or cooked bacon (about 1 lb), cooked and drained/chopped
- 8–9 large eggs
- 240 ml 2% milk (about 1 cup)
- 240 g shredded cheddar or cheese blend (about 2 cups)
- Salt and freshly ground black pepper, to taste
- Optional vegetables: 1 small bell pepper (diced), 1 small onion (diced), or 1 cup chopped spinach
Instructions
- Preheat your oven to 190°C (375°F). Grease a 9×13-inch baking dish.
- Cook the breakfast sausage or bacon in a skillet over medium heat until browned, then drain and remove.
- Sauté optional vegetables in the same skillet until softened, season with salt and pepper, then remove from heat.
- Unroll the croissant dough and press into the baking dish, forming a shallow crust. Poke holes with a fork.
- Layer cooked meat and vegetables over the croissant dough.
- In a bowl, whisk eggs, milk, salt, and pepper until smooth. Pour over the layers.
- Sprinkle shredded cheese over the top.
- Bake for 30–35 minutes, or until the center is set and the top is golden brown. Let rest for 5 minutes before slicing.
Notes
For a lighter casserole, use half-and-half instead of milk. You can also make it vegetarian by omitting the meat and using vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American