Croissant Bake Sausage Eggs (Print Version)

# Ingredients:

01 - 1/4 teaspoon garlic powder.
02 - 1/4 teaspoon paprika.
03 - 1/2 teaspoon salt.
04 - 1/4 teaspoon black pepper.
05 - 3 tablespoons all-purpose flour.
06 - 2 tablespoons butter.
07 - 1/2 teaspoon dry mustard powder.
08 - 3 cups whole milk, split into two portions.
09 - 1 cup shredded cheddar cheese.
10 - 6 large eggs.
11 - 1/2 cup heavy cream.
12 - 1 small onion, chopped up.
13 - 1 pound of mild breakfast sausage.
14 - 1 tablespoon olive oil.
15 - 4 large croissants (or 8 smaller ones), broken into chunks.

# Instructions:

01 - Heat oil, cook onion till soft, then brown sausage. Save the fat for making the gravy later.
02 - Combine sausage, onion, pieces of croissants, and cheese in a greased 9x13 pan.
03 - Beat the eggs with cream, 1/2 cup milk, dry mustard, paprika, and seasonings. Pour this over the croissant mix.
04 - Cover tightly and chill for at least 8 hours, or leave it overnight.
05 - Preheat to 350°F. Bake for 35-45 minutes until the top turns golden.
06 - Melt butter, add flour, and cook. Slowly whisk in the rest of the milk and fat from sausage until it thickens.

# Notes:

01 - Works best when prepped the night before.
02 - Day-old croissants hold up better.
03 - Save the fat from the sausage for gravy.

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