I love make ahead breakfast casseroles to serve during the holidays. This is adapted from a Southern Living recipe in which they used ham instead of ground pork. Personally, I prefer sausage so I changed the recipe slightly. This is easy and quick to assemble and can sit in the refrigerator overnight. Pop it in the oven the next morning for a delicious breakfast! I like to serve fruit salad on the side to complete the meal.
Croissant Breakfast Casserole
- 11 x 7 baking dish
- 1 lb ground sausage
- 2 tablespoons olive oil
- 1 medium Vidalia onions or other sweet onions
- 3 cups fresh chopped baby spinach
- 6 large eggs
- 2 cups whole milk
- 2 teaspoons Dijon mustard
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 6 ounces fontina cheese shredded (about 1 1⁄2 cups), divided
- 1 pound about 15 day-old mini croissants
- Cook ground sausage, drain fat and set aside. In a skillet, oil over medium and stir in onions. Cook, stirring occasionally, until deeply browned, about 30 minutes. Add spinach; cook, stirring often, until wilted, 1 to 2 minutes. Transfer onion mixture to bowl with sausage.; let cool 10 minutes.
- Whisk together eggs, milk, mustard, smoked paprika, salt, and pepper. Add egg mixture and 1 cup of the cheese to bowl with onion mixture, and stir to combine. Arrange croissants, slightly overlapping, in 2 rows in a lightly greased 11- x 7-inch baking dish. Pour mixture over croissants. Sprinkle with remaining 1⁄2 cup cheese. Cover with aluminum foil, and chill 8 hours or up to overnight.
- Preheat oven to 375°F. Uncover casserole, and place on a large rimmed baking sheet. Bake in preheated oven until golden brown and center is set, about 1 hour. Shield with foil after 25 minutes, if needed to prevent excess browning.