Cheesy Sausage and Croissant Breakfast Casserole

Cheesy Sausage and Croissant Casserole
adapted from Southern Living
serves 8 to 10

1 lb hot sausage (I used Jimmy Dean)
1 1/2 cups shredded Parmesan cheese
1/2 tsp onion powder
1 (10 to 13-oz) package mini croissants, chopped
2 cups milk
1 cup heavy cream
6 eggs, lightly beaten
2 cups shredded Gruyere cheese


Cook sausage in skillet over medium-high heat until done. Remove from skillet and drain fat.

Toss together cooked sausage, Parmesan cheese, onion powder and chopped croissants. Pour into a lightly greased 9x13-inch pan.

Whisk together milk, heavy cream and eggs. Pour over sausage mixture. Cover and refrigerate 8 hours.

Preheat oven to 350 degrees. Uncover casserole and top with shredded Gruyere cheese. Bake 45 minutes or until golden brown. Let stand 10 minutes before serving.