Getting the kids off to school in the morning can feel so rushed seems you never have enough time. Maybe it’s easiest to just give them a bowl of sugary cereal rather than making a hearty breakfast. This is a great option, you can make this on Sunday and come Monday morning scoop some into a bowl, warm it up and your done.
- 12 Croissants
- 18 eggs
- 1/2 cup of Milk
- 8 slices of Velveeta cheese
- 1 pound ground sausage
Preheat oven to 350 degrees F.
Butter an 11″ x 7″ baking dish, put the croissants in the dish covering the bottom (you may overlap). Scramble the 18 eggs and 1/2 cup of milk in a large bowl and pour over the croissants. Press down so the croissants absorb most of the egg. Place the Velveeta cheese over the egg/croissants.
In medium pan over medium heat, cook the sausage until cooked through. Spoon sausage over the top of the cheese.
Bake at 350 degrees for 35 minutes or until eggs are cooked.
**You can let this set in the fridge overnight and bake in the oven in the morning.
I like to add crushed red pepper to mine, my husband doesn’t like it so spicy. You can add diced onion, mushrooms, peppers, etc. just cook slightly before adding to egg mixture, then pour over the croissants. I don’t add salt because there’s enough in the sausage.