Maple Garlic Croissant Breakfast Casserole

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.

In a large bowl, whisk together the eggs, milk, Great North Maple Garlic Seasoning, salt, and pepper until well combined. Set aside.

In a skillet over medium heat, cook the diced onion until softened (about 3-4 minutes). Add the spinach and cook for another 1-2 minutes until wilted. If using sausage, bacon, or ham, ensure it is fully cooked and crumbled before mixing with the vegetables.

Layer the torn croissant pieces evenly in the prepared baking dish.

Sprinkle the cooked sausage (or other protein), sautéed vegetables, and shredded cheeses evenly over the croissants.

Pour the egg mixture over the top, ensuring all the croissants are soaked. Press down lightly with a spatula if needed to help absorb the liquid.

Allow the casserole to sit for 10-15 minutes to let the croissants fully absorb the egg mixture. (This step is essential for a custardy texture.)

Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the casserole is set.

Let the casserole cool for 5 minutes before slicing. Serve warm, garnished with fresh parsley or chives, if desired. Enjoy!