1 lb. breakfast sausage
1 tsp dehydrated onion
1 tsp mustard powder
1/2 tsp garlic powder
6 large, stale croissants
4 large eggs
1 c milk
1 tsp kosher salt
1 tsp green Tabasco sauce
1/4 c chopped green onions
2 c (8 oz.) shredded sharp cheddar cheese
Spray 9 x 13 baking dish with cooking spray, set aside.
Crumble the sausage into a large skillet and cook over medium heat, stirring frequently. When the sausage is about halfway cooked, add the spices and stir to combine, cooking until sausage is completely browned.
While the sausage is cooking, slice the croissants in half lengthwise and place the bottoms on the prepared pan. Top with the sausage mixture, then sprinkle with green onions and cheese. Top with croissant tops.
In a blender, combine milk, eggs, salt, and tabasco sauce. Blend until smooth, then pour over croissants, cover tightly with foil, and refrigerate overnight or 6-8 hours.
Bake, covered, for 30 minutes at 350. Remove foil and bake for another 20-30 minutes or until cheese is bubbly and the top is golden brown. Allow to stand for 10 minutes before serving.
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