Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Easter Breakfast Casserole
This Easter Breakfast Casserole is an overnight recipe that's filled with eggs, sausage, two kinds of cheese and crescent rolls.
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course:
Breakfast
Cuisine:
American
Keyword:
Easter Breakfast Casserole
Servings:
12
servings
Calories:
596
kcal
Author:
Lois
Equipment
Pyrex 2 Quart Glass Oblong Baking Dish
Pyrex Glass Mixing Bowl Set (3-Piece)
Ingredients
1
pound
Jimmy Dean ground pork sausage
4
ounces
shredded Parmesan cheese
6
green onions
sliced
24
mini croissants; cut into pieces
3
cups
milk
1
cup
heavy cream
5
eggs
2
cups
shredded cheddar cheese
Instructions
In a heavy skillet, cook the sausage for about 10 minutes making sure you break it up into smaller pieces.
Remove from skillet and drain any excess fat.
Add the sausage to a mixing bowl.
Add the Parmesan cheese, sliced green onions and the croissant cubes.
Arrange the mixture in the bottom of a 9X13 baking dish that's been sprayed with non-stick baking spray.
Set aside while you prepare the egg mixture.
In a separate bowl, whisk together the eggs with the milk and heavy cream.
Pour over the sausage and croissant mixture.
Cover with aluminum foil and place in the refrigerator for 8 hours or overnight.
The next morning, remove the casserole from the refrigerator and allow it to come to room temperature for about 30 minutes.
Preheat oven to 350°F.
Uncover the casserole and add the shredded cheddar cheese to the top.
Bake for 45 minutes or until golden.
Let stand for about 10 minutes before serving.
Notes
Feel free to swap out the cheddar cheese for your favorite.
Nutrition
Serving:
1
g
|
Calories:
596
kcal
|
Carbohydrates:
31
g
|
Protein:
25
g
|
Fat:
41
g
|
Saturated Fat:
21
g
|
Polyunsaturated Fat:
17
g
|
Trans Fat:
1
g
|
Cholesterol:
200
mg
|
Sodium:
917
mg
|
Fiber:
2
g
|
Sugar:
11
g