Croissant Breakfast Casserole

Step 1

Brown the meat and veggies. Heat a bit of oil in a skillet and brown the sausage, using a spoon to break it apart as it cooks. Once it's mostly cooked, add the diced onion and bell pepper and cook until the veggies are soft. Set aside to cool to room temperature.

Step 2

Mix the filling. In a bowl, combine the sausage mixture, cream cheese, 1 1/2 cups of shredded cheese, paprika, and sliced green onions. Mix until everything is well incorporated.

Step 3

Prep the croissants. Cut the croissants in half length-wise. Lightly grease a 9x13 baking dish and arrange the bottom halves of the croissants in the baking dish Divide the sausage mixture between the croissant bottoms and then top with the top halves. Set aside.

Step 4

Mix the eggs. In a blender, or in a mixing bowl, whisk the eggs, half and half, dijon, hot sauce, and 1/2 teaspoon salt and 1/2 teaspoon pepper until very smooth. If whisking by hand, make sure the eggs are very smooth and uniform.

Step 5

Pour and set. Reserve 2 tablespoons of egg mixture and set aside. Pour the remaining egg mixture around the croissants. Cover and let them soak for at least 1 hour at room temperature or overnight in the fridge.

Step 6

Preheat an oven to 375 F.

Step 7

Bake. Before baking, brush the croissants with the reserved egg mixture and sprinkle with the everything bagel seasoning. Top with a bit more shredded cheese. Cover with foil and bake for 30 min. Uncover and bake for 15-20 minutes longer, until the eggs are set and no longer runny. Top with more sliced green onions and serve warm.