Ingredients

The following ingredients have 8 Servings
  • 4 - large, day old croissants; cut into cubes
  • 2 tablespoon(s) butter
  • 1/2 cup(s) finely chopped onion
  • 1 can(s) spinach, drained
  • 2 cup(s) shredded sharp cheddar cheese
  • 1 package(s) pork breakfast sausage, cooked and drained
  • 6 - eggs
  • 2 1/4 cup(s) half and half
  • 2 teaspoon(s) Dijon mustard
  • 3/4 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 1 teaspoon(s) dried basil

Instruction

  • Butter a 9x13 casserole dish and add half the croissant cubes.
  • Melt the butter in a medium skillet and saute the onion on medium-low heat for 5 minutes.
  • Stir in the drained spinach until mixed.
  • Spoon spinach and onions on croissant cubes.
  • Brown the sausage.
  • Sprinkle sausage and half the cheese in baking dish.
  • Top with remaining croissant cubes and the rest of the cheese.
  • In a blender, mix eggs, half and half, mustard, salt, pepper, and basil.
  • Pour evenly over the casserole to moisten all of the croissant pieces. Gently press down with a fork to get all of the croissants dampened.
  • Cover and refrigerate for at least 2 hours or overnight.
  • Heat oven to 350. Remove plastic wrap and bake until puffed and golden brown. About 45-55 minutes.
  • Cool at least 10 minutes before serving.