Preheat the oven to 350 degrees F.
Spray a muffin pan with nonstick spray.
In a bowl whisk to combine the egg, milk, cream, rosemary, salt, and pepper.Set aside.
Chop the mini croissants into small cubes. Add to a mixing bowl
Cook the sausages and then roughly chop them into small pieces and add to the croissant pieces
Add the Cabot shredded cheese to the croissants.
Pour the egg mixture over the croissant and contents in the bowl.
Using clean hands mix everything together making sure the croissants soak up all of the liquid.
Fill each muffin spot with some of the mixture, about 1 inch over the top of the pan.
Add a little more cheese to the top before baking.
Place in the oven and bake for 25 minutes and golden brown.
The cups will sink a little as they cool but that is okay.
Serve at once or reheat any leftovers for about 20 seconds in a microwave.