Maple Sausage-Croissant Breakfast Bake
June 22, 2016
"This is another recipe gem shared by grandparentsdotcom from "Melissa’s Southern Cookbook" by Melissa Sperka .. AND .. Its make-ahead & easy-fix method is definitely my preferred way to do a family brunch or holiday breakfast. With some coffee, juice & fruit on-the-side, you're good-to-go. (Prep time was estimated by me) ENJOY!"
- Serving Size: 1 (136.8 g)
- Calories 421.3
- Total Fat - 18.5 g
- Saturated Fat - 8.6 g
- Cholesterol - 144.8 mg
- Sodium - 318.1 mg
- Total Carbohydrate - 54.3 g
- Dietary Fiber - 1.8 g
- Sugars - 26.4 g
- Protein - 9.6 g
- Calcium - 79.3 mg
- Iron - 3 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.6 mg
Spray an 8×12-in shallow casserole dish w/non-stick cooking spray & set aside.
Cut the cooked sausage links into 3 pieces & the mini croissants into 4 pieces. Arrange in the prepared baking dish.
In a sml mixing bowl w/a pour spout, whisk together the eggs, cream, milk, maple syrup, granulated sugar & salt. Pour evenly over the croissants & sausages. Cover tightly w/plastic wrap & refrigerate overnight.
To Bake: Preheat the oven to 325F. Remove the plastic wrap & bake for 45-50 min or until puffy & golden.
Serve immediately dusted w/powdered sugar & a drizzle of maple syrup.
Tips & Variations
- No special items are required