3 cubed croissants
1 cup shredded cheddar cheese
Italian sausage crumbles
Cooked Diced Bacon
Diced Red Bell Peppers
Diced Green Onions
Liquid Shell Eggs (could substitute whole shell eggs)
Half and Half
Place approx. 8 ounces of liquid eggs, 20 ounces half and half, salt and pepper to taste in a mixing bowl. Combine with a Whisk. Set Aside.
Place cubed croissants, cheddar cheese, sausage, bacon, diced onions and bell peppers into a second bowl. Add wet mix and combine by hand.
Spray a casserole dish with food release spray and transfer mix to pan. Best to refrigerate overnight.
Remove from refrigeration and let sit for 30-45 minutes to allow to get closer to room temperature. Cover tightly with foil. Bake at 325° for approx. 25 minutes. Uncover and bake an additional 10-15 minutes until done.
Product is done when knife is clean when inserted and removed.