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croissant sandwich breakfast cassarole

clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

I created this new breakfast casserole recipe, combining a croissant breakfast sandwich with scrambled eggs, cheese, and meats, made in a bread pudding style.

yield 6 serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For croissant sandwich breakfast cassarole

  • 6
    freshly baked croissants, cut into pieces and separated
  • 8
    raw applewood bacon strips
  • 8
    frozen pork sausage patties, thawed and cut into quarters
  • 8 lg
    eggs
  • 3/4 c
    heavy cream
  • 3 tsp
    sea salt mixed with black pepper
  • 16 oz
    cream cheese, softened
  • 6
    white American cheese slices
  • 8 oz
    sharp American cheese, shredded and divided

How To Make croissant sandwich breakfast cassarole

  • 1
    Preheat oven to 350 degrees F.
  • 2
    Coat a 11x8-inch baking dish with cooking spray.
  • 3
    Place the croissant bottom pieces in the prepared baking dish.
  • 4
    Cook the bacon in a large skillet over medium heat for 5 minutes or until browned. Remove from heat. Transfer to a paper towel lined plate to drain the grease, crumble, and set aside.
  • 5
    Cook the sausage patty pieces in the bacon grease over medium heat for 5 minutes or until browned.
  • 6
    In a large bowl combine the eggs, heavy cream, crumbled bacon, sausage patty pieces, sea salt/black pepper, and cream cheese. Set aside.
  • 7
    Pour the egg mixture over the croissant bottoms in the baking dish. To with sliced American cheese and 1 cup shredded sharp cheddar cheese.
  • 8
    Top with croissant top pieces. Pour remaining egg mixture over the croissant tops and sprinkle with remaining shredded cheese.
  • 9
    Bake in the preheated oven for 30 minutes or until a knife inserted into the center come out clean. Set aside for 10 minutes before serving.
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