1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
2. Heat a drizzle of oil in a skillet over medium heat. Sauté onion, bell peppers, and jalapeño with salt, pepper, and red pepper flakes for 4-5 minutes.
3. Add rosemary and thyme, cook for 1 minute.
4. Push veggies aside, cook sausage until browned, then combine with veggies.
5. Add minced garlic and cook for 30 seconds. Remove from heat.
6. Whisk eggs, milk, salt, pepper, mustard, grated garlic, smoked paprika, and nutmeg in a large bowl. Set aside.
7. Place torn croissants in the greased dish, and top with the sausage-veggie mixture.
8. Sprinkle 1 cup of cheese over top.
9. SLOWLY pour the egg mixture evenly over the top, pressing gently to help croissants soak.
10. Sprinkle remaining cheese and smoked paprika over top.
11. Cover with foil and let it sit for at least 30 minutes. For best results, refrigerate overnight (8-12 hours) if preparing ahead. If made the night before, let the dish sit at room temperature for 20-30 minutes before baking.
12. Bake covered for 30 minutes, then uncover and bake for an additional 20-30 minutes until golden and set.
13. Let cool for 5-10 minutes, garnish with chives and hot sauce before serving. Enjoy!
