It makes for a quick breakfast for any day of the week. If you are cooking for your family, a few friends or a crowd, this Breakfast Sausage Casserole recipe makes the morning feel special and gets everyone coming back for seconds. If you are not a “breakfast person” this recipe could be a game changer to fix that. I often hear people say, “I don’t have time to eat breakfast”, but having this casserole pre-baked, and wrapped in individual servings is the answer to this time dilemma and it will forever change the way you think about breakfast!
Mini croissants: You can a regular size croissant too, just make certain that you have 14 ounces of croissants. Either way, it’s important to toast the cubed croissant bread so the casserole is not soggy. Ground pork sausage: Make certain that you drain the cooked sausage before adding to the casserole. Gruyere cheese: I love Gruyere in this casserole but you can also use cheddar or even Swiss. Dijon mustard: If you don’t have any on hand, you can also use dry mustard. I like the slight tangy flavor it adds but if you don’t have either, feel free to skip it! It won’t ruin anything. ? Mozzarella cheese: Add some mozzarella cheese to the top for another layer of cheesy goodness. Large eggs: the egg, bread and milk ratio is very important, so make certain that you use large eggs. Whole milk: I recommend using whole milk when making the egg custard for best results. Heavy cream: Adds a creamy richness to the casserole recipe.
