Easter Breakfast Casserole

Step 1

In a heavy skillet, cook the sausage for about 10 minutes making sure you break it up into smaller pieces.

Step 2

Remove from skillet and drain any excess fat.

Step 3

Add the sausage to a mixing bowl.

Step 4

Add the Parmesan cheese, sliced green onions and the croissant cubes.

Step 5

Arrange the mixture in the bottom of a 9X13 baking dish that's been sprayed with non-stick baking spray.

Step 6

Set aside while you prepare the egg mixture.

Step 7

In a separate bowl, whisk together the eggs with the milk and heavy cream.

Step 8

Pour over the sausage and croissant mixture.

Step 9

Cover with aluminum foil and place in the refrigerator for 8 hours or overnight.

Step 10

The next morning, remove the casserole from the refrigerator and allow it to come to room temperature for about 30 minutes.

Step 11

Preheat oven to 350°F.

Step 12

Uncover the casserole and add the shredded cheddar cheese to the top.

Step 13

Bake for 45 minutes or until golden.

Step 14

Let stand for about 10 minutes before serving.