Breakfast Rebel

You know what I make for dinner at least once a week?  Breakfast.  Bacon and eggs and sometimes even pancakes.  Who made this rule that breakfast is over at 10:30?  McDonalds?  Totally not cool.  Even my beloved Panera has breakfast rules.  They make these amazing souffles, croissant squares filled with rich eggs and cheese and filled with various topping such as spinach, sausage, and bacon.  Delicious.  Saturday and Sunday, around brunch time,  my sister and I always like to order them.  The only downfall is I cannot get it together on the weekends.  I mean I get up by 8 and somehow no matter what it is I need to do or where I need to go, if it is a Saturday morning I am going to be late.  Does this sound familiar?  My son wants to dress himself, or organize his Legos (sorry for the OCD son), and I can't manage to get my hair to get out of that homeless chic look.  No matter what the reason, almost every time we make it to Panera, they are out of souffles.  When they're gone, they're GONE.  No creamy, cheesy, buttery, croissant and egg magical moment for you!  So, I get stuck eating a danish.  Those are pretty good as well, but when my heart is set.  It is set.  You all now how seriously I take my food experiences.  So, this weekend, I rebelled.  No More Rules!  I decided to make my own version of these magical eggs in the shape of a casserole.  The results: amazing!  Magical even.  So, I am sharing this recipe with you.  No more getting in the car and driving across town just to be told breakfast is over.  Breakfast is on...

Big K's Magical Egg Casserole with Sausage and Smoked Gouda
12       Each        Eggs
1         Pint          Heavy Cream
1         Pound      Sausage
4         Ounce      Block, Smoked Gouda Shredded
4         Large       Croissants
2         Tsp          Salt
1/2      Tsp          Ground Black Pepper

Preheat oven to 350 degrees.  Cut Croissants into cubes.  Evenly coat a 13x9 inch baking dish with cooking spray.  Put the croissant cubes in the dish and bake for 10 minutes to toast. While croissants are toasting,  brown the sausage in a saute pan until cooked through, drain.  Sprinkle the sausage evenly over the croissants. In a medium size bowl whisk together the eggs, cream, salt and pepper for 2 minutes.  Pour this mixture on top of the sausage.  Sprinkle the cheese evenly on the top.  Place it back in the oven for 30 minutes.  Use the tooth pick test to make sure the eggs are cooked through.  Let it sit for 5 minutes, then cut it into 12 servings and enjoy!  Love as Always "Big K"