This casserole was delicious. Our kids and grandkids were in for the weekend and this was a hit. I'm glad to have a good breakfast recipe that I can serve whenever we have overnight company. I altered this recipe in some of the ways other reviewers recommended. I used a combination of cheddar and monteray jack cheeses. I used 5 eggs and 1 cup whole milk (just because I had it on hand for the grandbaby--I'll probably use skim in the future). I used Jimmy Dean Bold Country sausage (not the Bold Hot), which has a great flavor without being too hot. I browned about 1/4 cup of chopped onion with the sausage. I left the black pepper out of the recipe because I was afraid it might be too much with the bold sausage. I cooked the casserole for 15 minutes. Then I took it out of the oven and put foil around the edges to keep it from getting too browned, and I baked it for 10 more minutes--a total of 25 minutes. The servings from the outside edges of the dish were perfect, but the servings from the interior of the casserole really needed just a few more minutes in the oven. I think next time I will put the protective foil around the edges from the beginning and bake it for a full 30 minutes. If you like sausage, eggs, and croissants, I can think of no reason that you wouldn't enjoy this recipe.
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