Overnight Croissant Breakfast Casserole

Cook 1 pound of bacon until it is crispy. Set it aside until it cools, then crumble it into pieces.

Brown 1 pound of pork breakfast sausage over medium-high heat, drain fat. Add the crumbled bacon to the skillet.

Tear croissants into bite-sized pieces and press them into the bottom of a greased 9x13 baking dish.

Pour the meat mixture over the top of the croissants.

In a large mixing bowl, combine eggs, milk, and heavy cream. Add salt, pepper, garlic powder, mustard, and sage. Whisk to combine well.

Pour the liquid mixture over top of the meat and croissants in the baking dish.

Cover the dish with tin foil, and place it in the fridge to sit overnight.

In the morning, preheat the oven to 350 degrees. 

Uncover the casserole dish, and sprinkle 1 cup of parmesan cheese over the mixture. Top with shredded cheddar cheese. 

Bake for 45-55 minutes until it is cooked through and the liquid has been absorbed. If the top browns too quickly, cover with foil and continue cooking until the casserole is cooked through.

Serve with fresh fruit.