Croissant Egg Bake

The best part of waking up is smelling Pancake Breakfast sausage in your egg bake.

Ingredients

• Venison Breakfast Sausage: 1 lb (bulk Pancake Breakfast sausage).

  
  

• Croissants: 4–6 large (or 10–12 mini), torn into large chunks.

  
  

• Eggs: 8 large.

  
  

• Milk & Cream: 1 ½ cups whole milk and ½ cup heavy cream.

  
  

• Cheese: 2 cups shredded (We like sharp cheddar).

  
  

• Aromatics: 1 small shallot or ½ onion (finely diced).

  
  

• Seasoning: ½ tsp salt, ¼ tsp black pepper.

  
  

• Garnish: Fresh chives or green onions.

Preparation Steps

1. Prep the Sausage: Brown the venison pancake breakfast sausage in a skillet over medium heat, breaking it into small crumbles. Add the diced shallots/onions during the last 3 minutes of browning. Drain any excess liquid and let it cool slightly.

   
   

2. Toast the Croissants (Optional but recommended): For extra texture, spread your torn croissant chunks on a baking sheet and toast at 350°F (175°C) for 5–7 minutes until slightly crisp. This prevents the bake from becoming too soggy.

   
   

3. Layer the Dish: Grease a 9x13-inch baking dish. Layer half of the croissant chunks in the bottom. Top with the cooked deer sausage and 1 cup of the shredded cheese. Add the remaining croissant chunks on top.

   
   

4. Whisk the Custard: In a large bowl, whisk together the eggs, milk, cream, salt, and pepper until well combined.

   
   

5. Soak: Pour the egg mixture evenly over the croissants and sausage. Use a spatula to gently press down on the croissants to ensure they are all submerged. Top with the remaining 1 cup of cheese.

   
   

6. Bake: Preheat your oven to 350°F (175°C). Bake for 35–45 minutes until the center is set (not jiggly) and the top is golden brown. If the top browns too quickly, tent it loosely with foil.

   
   

7. Serve: Let it rest for 5–10 minutes before slicing. Garnish with fresh chives.