Sear the meat and vegetables. In a pan with a little oil, brown the sausage and break it up with a spoon while it cooks. Add the chopped onion and bell pepper after it’s mostly cooked, and continue cooking until the vegetables are tender. Allow to come down to room temperature.

Blend the filler. Mix the sausage mixture, cream cheese, paprika, 1 1/2 cups shredded cheese, and chopped green onions together in a bowl. Stir until all ingredients are fully combined.

Prepare the pastries. Halve the croissants lengthwise. Grease a 9-by-13-inch baking dish lightly, then place the croissant bottom halves inside. Spoon the sausage mixture into each of the bottom croissants, then cover with the top half. Put away.

Gather the eggs. Blend the eggs, half-and-half, dijon, spicy sauce, 1/2 tsp salt, and 1/2 tsp pepper in a blender or a mixing bowl until very smooth. Make sure the eggs are uniformly smooth if whisking by hand.

Fill and leave. Set aside 2 tablespoons of the egg mixture in reserve. Drizzle the leftover egg mixture over the croissants. Once covered, allow them to soak for a minimum of one hour at room temperature or overnight in the refrigerator.

Preheat an oven to 375 F.

Roast. Brush the croissants with the egg mixture that was set out and sprinkle with the everything bagel seasoning before baking. Add a little extra shredded cheese on top. Bake for thirty minutes with a foil cover. Once the eggs are set and no longer runny, uncover and continue baking for a further 15 to 20 minutes. Serve warm, garnished with more sliced green onions.