Southwest Croissant Egg Bake

Step 1

Arrange a rack in the middle of the oven and heat the oven to 375ºF. Coat an 8-inch square or other 2-quart baking dish with cooking spray.

Step 2

Prepare the following, placing them all in the same medium bowl: Slice 1 cup mushrooms, dice 1/2 medium bell pepper, and peel and dice 1 small sweet potato.

Step 3

Place 6 large eggs and 1 cup half-and-half in a large bowl, season with salt and black pepper, and whisk until combined and fluffy. Cut or tear 8 small croissants or crescent rolls into 1-inch pieces. Add the croissants and 1 1/2 cups of the cheddar cheese and stir to combine.

Step 4

Melt 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add the vegetables, cover, and cook, stirring once or twice, until they start to soften, about 5 minutes. Meanwhile, remove the casings from 8 ounces sausage if needed.

Step 5

Add the ground meat or sausage and 1 1/2 teaspoons taco seasoning. Cook uncovered, breaking up the meat into smaller pieces, until the meat is cooked through and the sweet potatoes are tender. If there is a lot of fat in the pan at this point, drain it off.

Step 6

Add 1 cup baby spinach to the pan and cook until wilted, about 1 minute. Remove the pan from the heat and let the mixture cool slightly. Add the vegetables and meat to the egg mixture and stir until well combined. Transfer to the baking dish. Sprinkle with the remaining 1/2 cup cheddar cheese.

Step 7

Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Uncover and bake until the eggs are set, 15 to 20 minutes more. Let cool for 5 minutes before serving. Serve topped with salsa, hot sauce, sour cream, and chopped fresh cilantro if desired.