Croissant Breakfast Sandwich Casserole

0 Reviews

SERVINGS

10-12

PREP TIME

15 min

TOTAL TIME

35 min

GLUTEN FREE

NO

Let us introduce you to your new go-to breakfast casserole – it’s the perfect combination of flaky, buttery croissants, eggs, cheese, crunchy bacon and scrumptious sausage.

This recipe is made with Jones Dry Aged Bacon.

8 oz CW Bacon
ingredients
6 store-bought croissants, cut in half lengthwise
6 slices cheddar cheese
1 cup mozzarella, shredded
9 slices Jones Dairy Farm Dry Aged Bacon, cooked and broken into 2-inch pieces
3 Jones Dairy Farm Golden Brown® Sausage Patties
8 eggs
2 tablespoons milk
2 tablespoons butter, melted
DIRECTIONS
Preheat oven to 375˚F. Grease 9x13-inch baking dish.

Place bottom halves of croissants in baking dish, arranging them to fit closely to one another. Top each croissant with sliced and shredded cheese. Bake for 5 minutes, or until cheese begins to melt.

Remove from oven and evenly distribute bacon over three croissants. Top remaining croissants with sausage patties.

In medium bowl, whisk eggs and milk. Pour over top of croissants. Return casserole to oven and bake for 15 minutes or until egg is firmly cooked.

Remove from oven. Place croissant tops to cover bacon and sausage; brush tops with butter. Bake additional 4-6 minutes until croissants are golden brown and toasted.

Remove from oven. Allow casserole to cool 10-15 minutes before serving.

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Ingredients

6 store-bought croissants, cut in half lengthwise
6 slices cheddar cheese
1 cup mozzarella, shredded
9 slices Jones Dairy Farm Dry Aged Bacon, cooked and broken into 2-inch pieces
3 Jones Dairy Farm Golden Brown® Sausage Patties
8 eggs
2 tablespoons milk
2 tablespoons butter, melted

Directions

Preheat oven to 375˚F. Grease 9x13-inch baking dish.

Place bottom halves of croissants in baking dish, arranging them to fit closely to one another. Top each croissant with sliced and shredded cheese. Bake for 5 minutes, or until cheese begins to melt.

Remove from oven and evenly distribute bacon over three croissants. Top remaining croissants with sausage patties.

In medium bowl, whisk eggs and milk. Pour over top of croissants. Return casserole to oven and bake for 15 minutes or until egg is firmly cooked.

Remove from oven. Place croissant tops to cover bacon and sausage; brush tops with butter. Bake additional 4-6 minutes until croissants are golden brown and toasted.

Remove from oven. Allow casserole to cool 10-15 minutes before serving.