Sausage, Egg, and Croissant Breakfast Casserole
Ingredients
- 1 tbsp olive oil
- 1 yellow onion chopped
- 1/2-1 green pepper* seeds and ribs removed, and chopped
- 1 tbsp jalapeño seeds and ribs removed, minced
- 1 lb ground Italian sausage
- 8 eggs
- 2 cups milk I used 2%
- 1/4 tsp kosher salt
- 5-6 grinds freshly ground black pepper
- 2 croissants torn into bite size pieces
- 2 cups freshly grated Cheddar cheese
Instructions
- Preheat oven to 350℉.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and green pepper and cook 5-8 minutes or until softened. Add jalapeño, mix in, and cook for another minute. Add sausage, increase heat a bit and cook 8-10 minutes until sausage is fulling cooked breaking it into small pieces. Set aside
- In a large bowl, whisk the eggs with milk, salt, and black pepper.
- In a 9x13 pan, layer the sausage mixture on the bottom evenly. Toss in the bite size pieces of croissants over the sausage. Sprinkle the cheddar cheese over the croissants. Pour the egg mixture evenly over the entire dish.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake another 25-30 minutes until golden brown on top and toothpick inserted into the middle comes out clean. Remove from oven and let rest 10 minutes before serving.
Notes
*Depending on your preference, 1/2-1 green pepper will work. I used about 3/4 of one.