3 (5-inch) large croissants
½ (16-oz) package breakfast sausage
1½ cups shredded cheddar cheese
6 large eggs
1 cup half-and-half
1 tsp dry mustard
salt and pepper to taste


Step 1
Chop each croissant into 10 to 12 pieces. Place in a lightly greased 9×9-inch deep dish baking dish.

Step 2
In a skillet over medium-high heat, cook sausage until crumbled and no longer pink. Drain fat.

Step 3
Sprinkle sausage and cheese over chopped croissants.

Step 4
Whisk together eggs, half-and-half, dry mustard, salt, and pepper.

Step 5
Pour egg mixture over croissant mixture. Press croissants down to submerge into the egg mixture. Cover with aluminum foil and refrigerate for 8 to 24 hours.

Step 6
Preheat oven to 325ºF.

Step 7
Bake casserole covered for 35 minutes. Uncover and bake an additional 25 minutes, or until set. Let stand 10 minutes before serving.