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Croissant Sausage and Mushroom Egg Bake
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15 INGREDIENTS • 15 STEPS • 5HRS

Croissant Sausage and Mushroom Egg Bake

Recipe

5.0

1 rating
A simple and elegant brunch dish.
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A simple and elegant brunch dish.
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Cosette’s Kitchen
I am 100% full-blooded Lebanese and proud of it! I am always experimenting with new baking ideas and food that meld modern cuisine with my Lebanese heritage.

5HRS

Total Time

$4.13

Cost Per Serving

Ingredients

Servings
8
us / metric
Croissant
8
Large Croissants
Olive Oil
2 Tbsp
Olive Oil, divided
Onion
1
Large Onion, thinly sliced
Kosher Salt
2 tsp
Kosher Salt, divided
Cremini Mushroom
225 g
Cremini Mushrooms, sliced
Breakfast Sausage Link
225 g
Breakfast Sausage Links
Egg
8
Large Eggs
Whole Milk
480 mL
Whole Milk
Heavy Cream
360 mL
Heavy Cream
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Garlic Powder
1 tsp
Garlic Powder
Italian Seasoning
1 tsp
Italian Seasoning
Shredded Sharp Cheddar Cheese
225 g
Shredded Sharp Cheddar Cheese
or Gouda
Scallion
to taste
Scallions, chopped
or Chives
Everything Bagel Seasoning
to taste
Everything Bagel Seasoning
optional

Nutrition Per Serving

VIEW ALL
Calories
708
Fat
52.5 g
Protein
24.1 g
Carbs
34.6 g
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author_avatar
Cosette’s Kitchen
I am 100% full-blooded Lebanese and proud of it! I am always experimenting with new baking ideas and food that meld modern cuisine with my Lebanese heritage.

Cooking Instructions

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step 1
In a large skillet heat 1 Tablespoon of the Olive Oil (1 Tbsp) on medium-high heat. Add in your Onion (1) and cook for 3-4 minutes until they become slightly translucent. Continue cooking and add your Cremini Mushrooms (225 g).
step 2
Cook for another 3-4 minutes and add 1 teaspoon of your Kosher Salt (1 tsp).
step 3
Next, add your Breakfast Sausage Links (225 g) and allow the mixture to fully cook for another 4-5 minutes.
step 4
Meanwhile, heat your oven to 500 degrees F (260 degrees C) and prep your croissants to toast.
step 5
Slice each Croissants (8) in half and place them on a sheet pan. Drizzle lightly with the remaining Olive Oil (1 Tbsp), cut side up. You will probably need 2 sheet pans.
step 6
Toast slightly in the hot oven for only 2-3 minutes until croissants begin to brown. Remove and set aside.
step 7
In a large bowl, whisk your Eggs (8), Whole Milk (480 mL), Heavy Cream (360 mL), Ground Black Pepper (1/2 tsp), Garlic Powder (1 tsp), Italian Seasoning (1 tsp), and 1 teaspoon of your Kosher Salt (1 tsp).
step 8
Butter or spray a 9x13 baking dish and place one layer of croissant (cut side up) in your baking dish, it’s okay to layer them. The bottom layer should have about 6 halves. Drizzle some of your sausage mixture and half of your Shredded Sharp Cheddar Cheese (115 g).
step 9
Place another layer of croissants, be sure to fill in the center, you can tear croissants if needed. Add the rest of your sausage mixture and Shredded Sharp Cheddar Cheese (115 g).
step 10
Carefully pour your egg mixture on top of the bake. Press the croissants slightly into the dish to coat.
step 11
Cover with foil and allow to sit in the fridge for at least 4 hours. It's better if you make it the night before.
step 12
Preheat the oven to 350 degrees F (180 degrees C).
step 13
Place the covered sheet pan in the oven and cook for 30 minutes.
step 14
Uncover and cook for an extra 10 minutes.
step 15
Remove from the oven. Top with Scallions (to taste) and a sprinkle of Everything Bagel Seasoning (to taste) if using. Enjoy warm or at room temperature.
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