Croissant Breakfast Casserole, Take and Bake
This take and bake breakfast casserole is perfect for Christmas morning breakfast. Made with butter croissants, local eggs, local milk, Kincaid’s breakfast sausage, onion, bell peppers, garlic, and topped with Tillamook cheddar cheese.
To bake from frozen:
Preheat oven to 425. Remove plastic lid and cover with foil. Bake for 30 minutes. Remove foil and bake for an additional 30 minutes or until an instead read thermometer registers at 165 degrees internal temperature.
This take and bake breakfast casserole is perfect for Christmas morning breakfast. Made with butter croissants, local eggs, local milk, Kincaid’s breakfast sausage, onion, bell peppers, garlic, and topped with Tillamook cheddar cheese.
To bake from frozen:
Preheat oven to 425. Remove plastic lid and cover with foil. Bake for 30 minutes. Remove foil and bake for an additional 30 minutes or until an instead read thermometer registers at 165 degrees internal temperature.
This take and bake breakfast casserole is perfect for Christmas morning breakfast. Made with butter croissants, local eggs, local milk, Kincaid’s breakfast sausage, onion, bell peppers, garlic, and topped with Tillamook cheddar cheese.
To bake from frozen:
Preheat oven to 425. Remove plastic lid and cover with foil. Bake for 30 minutes. Remove foil and bake for an additional 30 minutes or until an instead read thermometer registers at 165 degrees internal temperature.