Easy Croissant Breakfast Casserole Recipes

Steps:

• In a small bowl, mix marmalade, preserves, orange juice and zest. Arrange croissant bottoms in a greased 13x9-in. baking dish. Spread with 1-1/2 cups marmalade mixture. Add croissant tops., In another bowl, whisk eggs, cream and extract; pour over croissants. Spoon remaining marmalade mixture over tops. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving. Serve with strawberries.

Steps:

• Lightly butter large casserole dish (optional). Unroll croissants and lay flat in single layer in large casserole dish.
• Brown sausage in pan and layer on top of croissants.
• In seperate bowl, scramble eggs with 1/2 and 1/2, salt and pepper. Layer on top of sausage.
• Cover with remaining cheese and bake at 350 degrees for 30-45 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cook sausage in a skillet until browned and crumbly, 5 to 7 minutes. Drain. Add Neufchatel cheese and cook and stir until combined. Remove from heat and set aside.
• Unroll crescent rolls and place 1/2 of the rolls into an 8x8-inch glass baking dish. Make sure to press seams together. Top with sausage-Neufchatel cheese mixture and sprinkle with Cheddar cheese. Top with remaining crescent rolls.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool 10 minutes before cutting into 8 squares.