10 minutes prep the night before, and breakfast is a cinch in the morning! This Croissant Breakfast Casserole with Jerky and Cheddar is the perfect answer to busy mornings!
- 1 lb croissants, cut into bite-sized pieces
- 8 eggs, lightly beaten
- 1 cup heavy whipping cream
- 1 1/2 cups shredded cheddar cheese
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 (2.7 oz – 3.25 oz) bag KRAVE Jerky (can use any flavor – I used the Pink Peppercorn Beef Jerky)
Butter or grease a 9×13-inch baking dish. Place the cut croissants in the dish.
In a large bowl, combine the eggs, cream, the cheese, sour cream and mustard, and whisk to combine. Stir in the KRAVE jerky.
Pour the egg mixture evenly over the top of the croissants in the dish. Use a spatula to press the croissants down, making sure all of the pieces are soaked in the egg mixture. Cover the dish tightly with foil and refrigerate overnight, or at least 4 hours.
When ready to bake, remove the casserole from the refrigerator and let it set on the counter until the oven is heated.
Preheat the oven to 350ºF.
Once the oven is hot, place the covered casserole in the oven and bake until cooked through, about 45 minutes. Remove the foil the last 10 minutes of bake time.
Allow the casserole to sit for 10 minutes before slicing and serving.
total time does not include refrigeration time.