The Dark Kitchen
The Dark Kitchen
Dark's Kitchen
Serves 6-8

1 lb spicy Italian sausage, ground
1 Tbsp olive oil
1 can butter flavored croissant rolls, cut into pieces
10 large eggs
3 C whole milk
1 C heavy cream
1 C heavy cream
3/4 C Parmesan cheese, grated
1 C Swiss cheese, grated
1/2 tsp salt
1/2 tsp pepper
5 stalks green onion, finely chopped
1 tsp rosemary, finely chopped
Cooking oil spray


Preheat oven to 350 F  degrees. Lightly grease a 9x13 baking dish with non-stick cooking spray.

Heat a large skillet and sauté Italian sausage with olive oil, rosemary, and green onions. Season generously with salt and pepper. Cook over medium-high heat until thoroughly browned, spreading and turning often. Remove from heat and set aside.

Combine eggs, milk, and cream in a large bowl. Stir in parmesan.

Line the casserole dish with croissant pieces. Top with sausage.

Pour egg and cheese mixture over top. Compress the mixture slightly with a spatula. Cover with plastic wrap or foil.

Refrigerate 4-6 hours, or overnight.

Sprinkle grated Swiss cheese over the top.

Bake for 45-55 minutes, or until cheese is golden brown and bubbly.
The Dark Kitchen
Breakfast Sausage Croissant Bake
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