Begin by tearing day-old croissants into large chunks, ensuring they’re substantial enough to hold the custard.

In a skillet over medium heat, cook the ground sausage until it’s browned and crispy, roughly 5–7 minutes. Transfer the sausage to a plate lined with paper towels to drain excess grease.

In a large mixing bowl, whisk together the eggs with the whole milk, adding a pinch of salt, black pepper, garlic powder, and onion powder to taste.

Grease a 9x13-inch baking dish with butter or non-stick spray. Layer the torn croissant pieces evenly across the bottom, followed by the crispy sausage and shredded cheddar cheese. Pour the egg custard mixture evenly over the top.

Cover the baking dish tightly with plastic wrap or aluminum foil and place it in the refrigerator overnight.

The next morning, preheat your oven to 350°F (175°C). Let the casserole sit at room temperature for about 15 minutes, then bake for 40-45 minutes or until golden brown and set in the center.

Remove from the oven and let it rest for 5-10 minutes. Garnish with fresh parsley and serve warm.