Andouille croissant egg bake


I’ve talked about how I love making easy breakfasts.
They’re the best kind y’all! This tastes so good. It is so seriously fluffy like a pillow. The tastes combine so well, and if I am being honest it is like an upscaled version of a hot pocket. Who didn’t love those as a kid?
Anyways! Do yourself a favor and make it for breakfast.

1 pound andouille sausage sliced and cut into fourths
6 eggs beaten
1 cup shredded cheddar
1 cup shredded gruyere cheese
1 cup shredded parmesan
1 tsp salt
1 tsp pepper
3 cups milk
1.5 cups heavy cream
3/4 cup chopped green onions
1 package- 15 oz- mini croissant torn up
Heat oven to 350
Add sausage to the pan on medium high heat
Brown sausage and cook for a few minutes
While sausage cooks, crack eggs in a large bowl and beat them
Add all ingredients
Add sausage when cools a bit
Allow bread to soak for about 10 minutes
Pour into greased baking pan and bake for 45-55 minutes until set in the middle