– In a heavy skillet, cook the sausage for about 10 minutes making sure you break it up into crumbles. – Remove from skillet and drain any excess fat.
– Add the sausage to a mixing bowl, then add the Parmesan cheese, sliced green onions and the croissant pieces.
– In a separate bowl, whisk together the eggs with the milk and the heavy cream. – Pour over the sausage mixture.
– The next morning, remove the casserole from the refrigerator and allow to come to room temperature for 30 minutes.