Ingredients
Scale
- 9 croissants, torn in thirds
- Cooking spray
- 1 lb plain ground sausage
- 2 tablespoons Spiceology Greek Freak Mediterranean blend
- 1 tablespoon garlic granules
- 1 tablespoon olive oil
- 8 oz mushrooms, quartered
- 4 large eggs,
- ¾ cup milk
- ¾ cup heavy cream
- ½ cup shredded cheddar
- ¾ cup shredded Monterey jack
- Pinch red pepper flakes
- Salt & pepper, to taste
- 3 tablespoons butter, cut into small chunks
- Fresh thyme leaves, for garnish (optional)
Instructions
- Preheat oven to 350º F.
- Spray a 13×9 inch baking dish with cooking spray and add torn croissants. Bake for 10 minutes to crisp edges. Remove and set aside.
- In a large skillet over medium high heat, add the ground sausage, Greek Freak and garlic granules and break up the sausage to combine. Cook until sausage is browned and no longer pink. Remove to a bowl and set aside.
- In the same skillet add the olive oil and mushrooms. Cook on medium-high until the mushrooms brown, about 5 minutes. Remove to the bowl with sausage.
- In a large bowl, add the eggs, milk, heavy cream, cheddar, ½ cup Monterey jack, red pepper flakes and whisk to combine well. Season with salt & pepper, to taste. Add the croissant pieces and the sausage mushroom mixture and toss to coat. Return to the baking dish and dot with butter.
- Cover loosely with aluminum foil and bake for 30 minutes. Remove the foil and cook for another 10-15 minutes. Remove and garnish with fresh herbs. Serve immediately.