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Bloody Mary sausage croissant casserole

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Chef Gaye Sandoz

Tony Chachere's

8 large croissants, torn into 1 inch pieces

9 large eggs

2 cups half and half

1/3 cup melted butter

1/3 cup Tony Chachere's Bloody Mary Mix

2 cups Tony's Chachere's Sausage, sliced and cooked (available at Walmart)

2 teaspoons Tony Chachere's Bold Seasoning

1 bunch green onions, sliced

3 cups shredded pepper jack cheese

Preheat oven to 350 degrees. Add croissants to a large bowl. Beat eggs, cream, butter, and Bloody Mary Mix. Add mixture to croissants. Add sausage, seasoning, black pepper, onions and cheese. Pour into a greased 9 × 13 inch casserole dish. Refrigerate overnight. Bake for 40 minutes.

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