Make this casserole the night before you want to cook and serve it.

Preheat oven to 350 degrees.

Cut croissants into 1 1/2 inch chunks. Put them on 2 large rimmed baking sheets. Bake until slightly golden brown, about 15 minutes.

Meanwhile, in a large pan add the sausage and cook it over a medium heat, breaking the sausages into small pieces. When the sausage is completely cooked remove it to a bowl.

Add the onions to the sausage drippings and cook until translucent, about 4 minutes. Remove the onions to another large bowl. Discard the drippings.

To the bowl that has the onions add the eggs and whisk well. Add the milk, salt, pepper and hot sauce to the eggs. Whisk until incorporated and light making a custard.

Grease the inside of a large rectangle pan (9 x 13) with butter. Add the croissants to the bottom of the pan. Gently and evenly pour the egg custard over the croissants. (If the croissants are still a little dry you may need to make a little more custard. Just add 1/4 cup of milk to every 2 eggs if you need more.)

Crumble the sausage over the mixture and then sprinkle over the cheese. Gently push all the ingredients down so they are soaked with custard.

Wrap the pan in foil and refrigerate overnight.

The next morning preheat the oven to 350 degrees.

Remove foil and bake for 1 hours or until the center of the casserole is set. Remove from the oven and rest for 10-15 minutes. Lightly tent with foil.

Serve and enjoy!