Ingredients:

  • 1 lb ground breakfast sausage
  • 1 small yellow onion, finely diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 7 large croissants, torn into 2-inch chunks
  • 2 cups sharp cheddar cheese, freshly shredded
  • 0.5 cup Parmesan cheese, freshly grated
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp dry mustard powder
  • 0.25 tsp ground nutmeg

Instructions:

  1. In a large skillet over medium-high heat, brown the ground sausage for 5 minutes until no pink remains, breaking it into small crumbles.
  2. Add the diced onion and red bell pepper to the skillet; sauté for approximately 5 minutes until softened.
  3. Stir in the minced garlic and cook for 1 minute until fragrant and softened.
  4. Prepare the bread. Tear 7 large croissants into 2 inch chunks and place half in a greased 9x13 dish.
  5. Layer the fillings. Spread the sausage mixture over the croissants, then top with 1 cup sharp cheddar cheese.
  6. Finish layering. Add the remaining croissant chunks and the rest of the cheddar and 0.5 cup Parmesan cheese.
  7. Whisk the custard. Combine 8 large eggs, 2 cups whole milk, 1 cup heavy cream, 1 tsp salt, 0.5 tsp pepper, 0.5 tsp dry mustard, and 0.25 tsp nutmeg.
  8. Pour the egg mixture evenly over the casserole. Press down lightly to submerge the bread. Cover with foil and refrigerate for at least 6 hours or overnight.
  9. Bake the casserole. Bake at 350°F (175°C) for 45 minutes until golden and the center is set.