Turkey Chorizo and Croissant Breakfast Casserole
This hearty breakfast casserole is a crowd-pleaser! Layers of flaky croissants, savory turkey chorizo, and creamy eggs come together for a rich and satisfying brunch or breakfast.
Equipment
- oven
Ingredients
- 1 package Rossdown Chorizo Turkey Sausage
- 6 large (or 15 mini) croissants cut in half lengthwise
- 1 tbsp vegetable oil
- 1/2 yellow onion diced 1/3" thick
- 1 bell pepper diced 1/3" thick
- 2 cups baby spinach leaves, tightly packed
- 6 eggs
- 2 cups half and half cream
- 1 cup shredded cheddar
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 1/2 cup shredded Swiss cheese
Instructions
- Lightly grease 9 x 13” baking dish and line with croissant.
- In a frying pan over medium heat, cook sausages, turning often until browned and cooked through to a temperature of 165 F. Cool and cut into 1” pieces and arrange evenly over croissants.
- In a large skillet set over medium heat, sauté onions until very soft and lightly browned, about 5 minutes. Add bell peppers and sauté another 5 minutes, then add spinach and toss until wilted. Spread mixture over sausage and croissants.
- In a mixing bowl, Whisk together eggs, half and half cream, cheddar, salt and pepper. Pour over croissants, cover and chill in refrigerator. Casserole can be cooked the same day but is best left overnight.
- When ready to cook, preheat oven to 375F. Remove cover and sprinkle with Swiss cheese. Bake 45 minutes to one hour until eggs are no longer jiggly and internal temperature reaches 165 F. Loosely tent with foil if becoming too dark before eggs have set. Let sit 10 minutes before serving.
Notes
Protein: Turkey
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