Croissant Egg Bake (Print Version)

Croissants, sausage, and cheddar melt with eggs for a warm, easy-to-prep breakfast for busy mornings.

# Ingredients:

01 - 200 grams cheddar cheese, shredded

02 - 6 big croissants, torn up

03 - 450 grams breakfast sausage, cooked, then crumbled

04 - 1/4 teaspoon ground black pepper

05 - 6 eggs, large

06 - 1 teaspoon dry mustard powder

07 - 1/2 teaspoon salt, fine

08 - 480 millilitres milk

01 - Let it rest for a bit so it’s not piping hot, then cut up and enjoy while it’s still warm.

02 - Pop the dish in the oven without the plastic and bake 40-45 minutes. The top should turn golden and the middle shouldn’t jiggle.

03 - Set your oven to 175°C (350°F). While it heats, keep your dish on the counter to take the chill off.

04 - Wrap your dish snugly with plastic and stick it in the fridge a couple hours or overnight so everything soaks together.

05 - Pour egg mix over the dish, making sure croissant pieces get good and soaked. Press down a little to help them soak up the liquid.

06 - Grab a big bowl and beat the eggs, milk, mustard powder, salt, and pepper really well till it all looks smooth.

07 - Scatter the cooked sausage and the shredded cheddar on top of the croissant in your dish.

08 - Spread the croissant bits out evenly at the bottom of your greased baking pan.

09 - Slather up a 23×33-centimetre pan with some butter or spray so nothing sticks.

01 - Try spreading things out evenly so every bite hits right.

02 - Letting the bread soak for longer gives you a rich, fluffy bite.

03 - Perfect make-ahead dish for easy brunches—just pop it in the oven fresh!