Prepare the Baking Dish: Grease a 9x13-inch baking dish with cooking spray or butter. Tear 5 day-old croissants into large chunks and arrange them in the dish.

Cook the Sausage: In a skillet over medium heat, cook 1 lb of ground sausage until browned, about 5-7 minutes. Drain excess grease and sprinkle over the croissant chunks.

Whisk the Egg Mixture: In a mixing bowl, whisk together 6 large eggs and 2 cups of whole milk. Add 1 tsp salt, 0.5 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder.

Combine Layers: Pour the egg mixture over the croissant and sausage layers. Gently press down to help the croissants absorb the mixture.

Refrigerate Overnight: Cover tightly and refrigerate overnight to allow flavors to meld.

Preheat the Oven: The next morning, preheat your oven to 350°F (175°C).

Bake the Casserole: Remove the cover and bake for 45 minutes until set and golden. For a crispy finish, broil with more cheese for 2 minutes.

Serve and Enjoy: Let stand for 5-10 minutes before slicing. Serve with fresh fruit or a light salad.