Step 1

Cook bacon until crisp. Set aside.

Step 2

Brown 1/2 lb sausage until crumbly.

Step 3

Crumble the bacon. Then mix together sausage and bacon.

Step 4

Spray a 9 x 13 pan with cooking spray.

Step 5

Spread the torn croissants over the bottom of the 9 x 13 pan.

Step 6

Sprinkle the sausage and bacon over the croissant pieces.

Step 7

Whisk the eggs, milk, mustard, and salt until well combined.

Step 8

Stir in 1 cup of shredded sharp cheddar cheese.

Step 9

Pour the egg mixture over the torn croissants.

Step 10

Cover with foil. Refrigerate for 8 hours or overnight.

Step 11

Preheat the oven to 350 F. To cut the chill, set the pan of refrigerated breakfast casserole on the counter for 30 minutes. Then bake for 55 minutes.

Step 12

Sprinkle with the remaining 1/2 cup shredded sharp cheese. Bake for 5 minutes. Serve warm.