Best Bites: Overnight breakfast bake

Hannah Kramer

Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. Check back on Tuesdays and Thursdays for new episodes!

When you're in a bind for weekday breakfasts, this overnight sausage, egg and cheese breakfast bake will be your morning savior. Just whip it up the night before, soak and cook the morning of -- it's that easy. Made with gooey and buttery croissant, it's sure to become a family favorite!

See the full recipe below!

Ingredients

  • 2 tbsp olive oil

  • 1/2 lb lb sausage, diced

  • 3 croissants, cubed

  • 1 large leek, diced

  • 1 cup spinach

  • 1/2 cup Monterey jack cheese

  • 1/2 cup cheddar cheese, shredded

  • 6 eggs

  • 3/4 tsp mustard powder

  • 1/4 tsp garlic

  • 1/4 tsp paprika

  • 3/4 cup milk

  • 1/2 cup cream

  • 1/2 tsp salt

  • 1/2 tsp pepper

Directions

  1. In a bowl, rip croissants into cubes.

  2. Heat olive oil in pan.

  3. Brown sausage.

  4. Drain.

  5. Add to croissant bowl.

  6. In pan, add leek and spinach.

  7. Mix, mix, mix!

  8. Add to croissant bowl with cheeses.

  9. Mix, mix, mix!

  10. Spoon into 8x8 baking pan.

  11. In a separate bowl, add eggs, mustard and garlic.

  12. Add paprika, cream and milk.

  13. Sprinkle salt and pepper.

  14. Whisk, whisk, whisk!

  15. Pour egg mixture over baking pan.

  16. Cover and refrigerate overnight.

  17. Bake at 350 degrees for 45-50 minutes.

  18. Enjoy!

More Best Bites episodes:
Best Bites: One-pot lasagna soup
Best Bites: Ham and cheese scones
Best Bites: Crock-pot garlic parmesan potatoes

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