I make this EVERY Christmas, no exceptions. My kids look forward to this same menu every year.

Now don't keel over when you see the fattening ingredients, it's Christmas! I make this heavenly casserole 2 times a year, Christmas and Easter Brunch. It is a real treat! Now don't try to make it more healthy or figure friendly... just for today, enjoy the goodness... and it IS good! I don't have a written recipe, I tweaked the original recipe years ago, so these are just good estimates. It is not rocket science, just do it! This makes enough for a crowd.

This recipe is assembled ahead and refrigerated overnight.
6-8 large croissants, cubed and let out to dry out for 1 day
2 TBS butter
1 1/2-2 packages of Bob Evans bulk sage sausage ( Do use Bob Evans~ it makes a big difference!)
10-12 large eggs
4 cups milk, I use what I have on hand~ skim is fine, whole is wonderful!
1 tsp. dijon mustard
1 TBS worchestershire sauce
2-3 cups VERY GOOD cheddar cheese, grated
salt and pepper

Cook sausage and break apart. Drain all fat and set aside. 
Liberally butter a large (at least 3 quart) rectangular baking dish. Add cubed croissants. Evenly distribute sausage over the croissants.

In a large mixing bowl add eggs, milk, mustard, worchestershire sauce and salt and pepper. Whisk vigorously until will incorporated and fluffy. Pour over croissants.

Sprinkle cheese over the top of the mixture.  Cover tightly with foil and refrigerate.

Take casserole out of the refrigerator and let it stand for 30-45 minutes to take the chill off of it.
Preheat oven to 350 degrees and bake for about an hour until golden brown and cooked through. If the top gets too brown, tent with foil. Let stand for 10 minutes before serving.