Overnight Croissant Casserole
Long story short, I bought wayyyy too many croissants. I didn't want them to go waste and I sho-nuff wasn't going to throw 'em away. So I found a recipe that I tried over the weekend and it is pretty delish.
1lb regular pork sausage (mild, spicy or maple will work)
1 Lg onion diced
1 c. fresh spinach, roughly chopped
1 16oz package of shredded extra sharp cheddar cheese
6 large croissants (or 10 minis), cut into cubes
12 large eggs
1½ cups of milk
1 c. half & half
2 tsp. ground mustard seed
1 tsp. salt
½tsp. garlic powder
☛In a large skillet, brown the sausage over medium heat until fully cooked.
☛Transfer the sausage to a paper towel lined plate.
☛Remove the grease by slightly patting with the paper towels, then place in a medium mixing bowl.
☛Saute the onion (using a little leftover sausage grease in skillet) until translucent.
☛Add the spinach to the onions and wilt.
☛Add to the bowl with the sausage, then toss with the cheese and cubed croissants.
☛Spread into the bottom of a 13x9 casserole.
☛In a medium mixing bowl whisk together the eggs, milk, half and half, mustard, salt, paprika, and garlic powder.
☛Pour over the mixture in the pan, taking care to soak the tops of all of the croissant pieces.
☛Cover and refrigerate for at least 8 hours, preferably overnight.
☛Preheat the oven to 350 degrees. Bake uncovered for 45-50 minutes or until the center is set and the tops are golden brown.
☛Remove from the oven and allow to rest for 10 minutes before serving.