An overnight breakfast casserole with croissants, sausage, onions, spinach, eggs & cheese! So Halloween is this weekend! October is just flying by. What is everyone’s doing for Halloween? Do you take your kids around trick or treating? Parties? This will be our first time taking our kids trick or treating in our new neighborhood so we are excited about that. How do you handle all the candy during Halloween? Do your kids wanna just eat it all up or do they save it? In the past my son would seriously try to eat the candy as we are walking from house to house. I had to explain that we don’t need to eat the candy as we get it! Talk about way too much sugar! ah! So yea, I try to have a nice hearty dinner before we go so that they don’t want to eat too much candy.
I am always wanting to try new breakfast recipes that are 1. easy 2. delicious 3. savory. Mostly because my husband loves anything not sweet in the mooring, besides his beloved banana, haha! Anyways, we love croissants (who doesn’t really?!) So I knew I wanted to try out this recipe. We all loved it. I got the recipe over on A Bountiful Kitchen. She has such wonderful recipes!
This recipe uses croissants instead of bread. Then you add in spicy sausage, spinach, onions, eggs & cheese! This is easy to make and great for the holidays because you make it the night before so all you have to do is bake it in the morning! I think I am going to add a little feta cheese along with the cheddar cheese (or whatever cheese you prefer to use) next time I make this. I love feta cheese with eggs and spinach and think that would be fun to try.
- 4-6 large croissants (day old are best)
- 1 lb Italian or spicy sausage
- 2 cups chopped onion*
- 1-2 cups fresh spinach
- 2 cups grated Cheddar, Monterey Jack, Pepper Jack, Mozzarella, or a combo
- 12 large eggs
- 1½ cups half and half
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- Spray a 9x13 or large casserole dish with cooking spray.
- Tear the croissants into large chunks and lay in pan close together. The rolls should cover the bottom of the pan.
- Brown the sausage in a non-stick frying pan.
- Drain grease and place cooked sausage in a plate lined with paper towels to collect any extra grease. Press the paper towels around the sausage to squeeze out any remaining grease.
- Distribute the meat evenly across the croissants.
- Wipe out the pan you cooked the meat in with a paper towel and cook the chopped onion over medium-high heat for about 5 minutes or until softened, add one tablespoon oil or butter if needed. Add spinach to pan and cook just until the spinach is wilted.
- Pour cooked onions and spinach over top of sausage. Top with grated cheese.
- Beat the eggs and half and half together in a blender or bowl. Add the dry mustard, salt and pepper.
- Pour this mixture over the rolls in the pan. Cover with foil that has been sprayed with cooking oil (on side facing eggs) and store overnight in refrigerator.
- The next morning, remove casserole from fridge, preheat oven to 375 and place rack in middle of oven.
- Bake covered for 30 minutes, then carefully remove foil and bake until top is slightly puffed and custard is set in center, about 30 minutes more.
- Let cool for 10 minutes, cut into 12 squares and serve immediately with hot sauce & salsa.
-If you don't love a lot of onions, go with 1 cup.
Recipe Source: A Bountiful Kitchen
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