Ingredients

The following ingredients have 4 Servings
  • 1 Pound Italian (or Pork Sausage)
  • 3 Tablespoons Butter
  • 1 Small Yellow Onion (Diced)
  • 8 Ounces Baby Spinach
  • 1/2 Cup Chopped Sun Dried Tomatoes
  • 4 Large Eggs
  • 1 Cup Milk
  • 1/2 Cup Heavy Cream
  • 3 Cloves Garlic (Minced)
  • 1 teaspoon Dijon Mustard
  • Salt & Pepper (to taste)
  • 1/4 teaspoon Cayenne Pepper (Optional)
  • 8 Croissants
  • 2 Cups Cheese - Gruyere (Fontina, Parmesan, Mozzarella)

Instruction

  • Grease a 9x13 inch baking dish with butter or non-stick spray, set aside.
  • Cook the sausage in a large skillet over medium-high heat until cooked through and no longer pink, drain and set aside.
  • To the same skillet add the butter. Once the butter is melted, add in the diced onion, spinach, and sun dried tomatoes.
  • Season with a pinch of salt and pepper and cook, stirring constantly for 5 minutes until spinach is wilted and onions are soft.
  • Meanwhile, in a large bowl whisk together the eggs, milk, cream, mustard, garlic salt and pepper, and cayenne if using.
  • Roughly tear the croissants into the bowl of egg mixture, along with half of the cheese, and stir well to combine.
  • Pour the mixture into the prepared baking dish.
  • Sprinkle the cooked sausage, and the spinach mixture, and remaining cheese over the casserole.
  • Cover the dish with foil and refrigerate for at least 2 and up to 12 hours if possible.
  • Preheat oven to 350 degrees. Remove the foil from the dish and bake for 30 minutes until cooked through.
  • Serve immediately. Refrigerate leftovers for up to 3 days.