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.