This Little Smokie Croissant Breakfast Casserole was a huge hit! How could it not be? Buttery croissants, cheddar cheese, little smokies, eggs and milk. YUM! This recipe calls for a package of mini-croissants. I found the croissants in the bakery section at the grocery store. They came in a 10-oz package.
Little Smokie Croissant Breakfast Casserole
- 1 (14-oz) package Little Smokies
- 1 (10 to 13-oz) package mini croissants
- 2 cup shredded cheddar cheese
- 1/2 tsp onion powder
- 2 tsp dijon mustard
- 3 cups milk
- 1 cup heavy cream
- 5 eggs
Chop little smokies and mini croissants into bite-sized pieces Toss together chopped little smokies, chopped croissants and cheddar cheese. Pour into a lightly greased 9x13-inch pan.
Whisk together milk, heavy cream, onion powder, dijon mustard and eggs. Pour over croissant mixture. Cover and refrigerate 8 hours.
Preheat oven to 350 degrees. Uncover casserole. Bake 45 to 50 minutes or until golden brown. Let stand 10 minutes before serving.