Prepare two 9x13 casserole dishes with nonstick cooking spray. Divide the torn croissants between the casserole dishes, covering the bottom but not pressing together. 

Over the croissants, sprinkle the sausage and then the cheese.

Whisk together the eggs, milk, Worcestershire, salt, and pepper.

Divide the mixture between the two casseroles, pouring evenly over the croissants.

Cover and refrigerate overnight or freeze up to 3 months.

When ready to cook, remove the casseroles from the refrigerator as the oven preheats (about 30 minutes.) Preheat the oven to 350 degrees.  Bake for 45 to 55 minutes or until the eggs are set.

FREEZER MEAL DIRECTIONS

After you assemble the casserole you can freeze it before you bake it.

Wrap each 9×13 pan with two layers of foil.

Label the top of each pan with recipe name and date.

Wrap each 9×13 pan with a layer of plastic wrap.

Set each pan to freeze in the freezer. Do not stack the pans on top of one another until each pan is individually frozen.

THAWED COOKING DIRECTIONS

Set the desired pans of casserole out in the refrigerator the evening before you’d like to serve.

Preheat your oven to cooking temperature.

Remove plastic wrap and one layer of foil.

Place casserole in preheated oven as directed above or until bubbly and hot. Remove last layer of foil and allow to cook for 10 additional minutes.

Allow your hot casserole to slightly cool on the counter for 5-10 minutes before serving.

FROZEN COOKING DIRECTIONS

If cooking your casserole from completely frozen (this happens in real life :), remove plastic wrap and one layer of foil and place frozen casserole in a preheated oven at the recommended temperature. Cook as the recipe recommends or until hot and bubbly. Remove the last layer of foil and cook uncovered an additional 10 minutes as needed.