Venison Sausage Croissant Breakfast Casserole
This easy Venison Sausage Croissant Breakfast Casserole is SO cheesy and delicious! The croissants are buttery and soft, the eggs light and fluffy. It’s perfect for breakfast or brunch.
Servings: 6 servings
Ingredients
- 3 Tablespoons butter, thinly sliced
- 4 croissants, cut into thirds
- 6 eggs
- ½ cups whole milk
- 1 Tablespoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried sage
- 1 cup fresh spinach
- 1 cup shredded mozzarella cheese
- 4 ounces venison breakfast sausage, cooked and crumbled
Instructions
- Preheat oven to 350 degrees F.
- Grease a 8-inch by 8-inch baking dish.
- Arrange the croissant pieces in the bottom of the baking dish and cover with the sliced butter. Bake in the oven for 6 minutes. Remove and let cool for 8 minutes.
- Stuff the fresh spinach leaves evenly between the croissant pieces.
- Spread the cooked and crumbled venison sausage over the top. Then finish it off with the shredded cheese.
- In a medium bowl, whisk together the eggs, milk, salt, pepper, and sage. Carefully pour the mixture over the croissants, sausage, and cheese, distributing it evenly. Cover and refrigerate for at least 20 minutes or overnight.
- When ready to bake, preheat the oven to 350 degrees F.
- Bake for 40 to 45 minutes until the egg mixture is set.
- Remove from the oven and cool slightly. Serve warm or at room temperature.
