Overnight Croissant Bake (Printable Version)

This is fluffy croissants, sausage, and cheddar all in one comforting pan. Just fix it ahead, chill, and bake in the morning.

# What You'll Need:

→ Egg Custard

01 - 6 big eggs
02 - 2 cups milk
03 - 1 teaspoon dry mustard powder
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Main Components

06 - 2 cups cheddar cheese, shredded
07 - 1 lb cooked breakfast sausage, crumbled up
08 - 6 big croissants, torn into chunks

# Step-by-Step Guide:

01 - Let it sit for a few minutes so you don’t burn your fingers. Cut into pieces and dig in while it’s still warm.
02 - Take off the wrap and pop it in the oven. Bake for 40 to 45 minutes until you see that nice golden top and the center isn’t jiggly.
03 - Crank your oven up to 350°F (175°C). While it’s heating, let the dish chill out on the counter.
04 - Cover it up tight with plastic wrap. Stick it in the fridge overnight or at least a couple hours, so the bread can drink up the custard.
05 - Pour that egg mixture slowly all over your croissant, sausage, and cheese layers. Press down a little so the bread soaks up the liquids.
06 - Grab a big bowl and whisk up those eggs, milk, mustard, salt, and pepper. Get it nice and smooth.
07 - Next, toss on all your sausage crumbles and cheddar so they’re spread all over the bread.
08 - Lay your croissant chunks on the bottom in a layer. Try to spread ‘em out so it covers the whole dish.
09 - Wipe a good layer of butter or spray on your 9×13-inch pan so nothing sticks when you bake.

# Additional Notes:

01 - Keep the sausage, cheese, and bread spread out evenly for bites that taste just right.
02 - Letting the croissants sit in the egg mix overnight means a soft, creamy bite.
03 - You can make this ahead and have it hot and fresh for your next brunch hangout.

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