Breakfast & Brunch
Breakfast Casserole
A hearty overnight casserole layered with sausage, bacon, peppers, onion, two cheeses and torn croissants, soaked in a seasoned egg custard and baked until golden.
A make-ahead casserole built for a crowd. Torn croissants form the base, layered with cheese, sausage, bacon and vegetables, then soaked overnight in a seasoned egg and milk mixture before baking into a rich, golden breakfast casserole.
Ingredients
Yield: 6
- 1 lb Sausage
- 8 strips of Bacon
- 1 medium Onion
- 1 medium Green Bell Pepper
- 1 medium Red Bell Pepper
- 1 Can of Crème of Mushroom Soup
- 1 Cup Extra Sharp Cheese
- 1 Cup Fontina Cheese
- 12 Eggs
- 1 Teaspoon Salt
- 1 Teaspoon Dried Mustard
- 1 Teaspoon Pepper
- ¼ Teaspoon Cayenne
- 2 cups Milk
- ¼ Cup Sour Crème
- 5 Croissants
- 2 Tablespoons Parsley
Instructions
Author: Courtney Orlando
- Cut strips of bacon lengthwise into thirds. Turn and chop raw bacon into small pieces the size of pimentos. Brown bacon bits and drain grease and set aside. Brown sausage, drain grease and set aside.
- Chop onion and peppers into small pieces and set aside. Grate cheeses and set aside. Shred croissants into small pieces, the size of half dollars. Set aside. Mix together eggs, sour crème, mushroom soup, salt, mustard, pepper, cayenne and milk. Set aside.
- Butter the bottom and sides of a large casserole dish (9x12) and then layer with croissant pieces on the bottom.
- Layer the baking dish in this order: cheeses, sausage, bacon and vegetables.
- Pour egg mixture on top so that the egg just barely starts to seep up through the ingredients. Sprinkle with parsley on top.
- Refrigerate overnight.
- Take casserole out of oven 30 minutes prior to cooking.
- Preheat oven to 350 degrees.
- Bake for approximately 1 hour. Take out of oven and let sit for 15 minutes. Serve warm.