Ingredients:
3 – 4 day-old large croissants
1 pound hot bulk sausage
1 4oz. can mild green chilies, drained & chopped (I use half can)
3 cups shredded cheese (I use combination of cheddar and Monterey jack or pepper jack)
1 cup milk
1 cup half and half
1 cup sour cream
6 eggs
½ tsp salt (I use more of just a dash)
½ tsp paprika
1 tsp dry mustard
½ tsp ground black pepper
¼ tsp each cumin, chili powder and cayenne powder (optional)
Directions:
Grease a 9 x 13 casserole dish. Tear or cube croissants into small pieces to make about 8 cups. Spread cubes in bottom of prepared casserole dish.
Cook sausage in heavy bottomed skillet over medium heat until meat is brown and crumbly. Drain well and rinse to remove extra fat. Spread over croissants in casserole dish. Top with green chilies. Dollop sour cream over meat, then top with shredded cheese.
In large mixing bowl, beat eggs. Whisk in milk and half & half. (Alternatively, sour cream can be blended into egg mixture if smoother custard is preferred.) Add seasonings. Pour egg mixture over casserole. Cover with foil and refrigerate a minimum of 4 hours or overnight. Remove from fridge 30 minutes before baking.
Bake in 350°F oven uncovered for 45 to 50 minutes until puffed and browned and knife inserted comes out clean. Let stand 15 minutes before serving.
Serves 10 to 16 depending upon portion size.
-Modified from ‘Texas Ties Junior League of North Harris County Cookbook’ .
