Buttery Breakfast Casserole Recipe
Breakfast casseroles are a great way to provide the beginning of the day with a hearty meal.
Ingredients
- 1 pound croissants (split in half lengthwise)
- 1 tablespoon extra-virgin olive oil
- 1 bunch scallions (white and light green parts thinly sliced, greens reserved)
- 3/4 pound sweet Italian sausage (casings removed)
- 2 teaspoons fresh sage (finely chopped)
- 8 large eggs
- 3 cups whole milk
- 1 cup heavy cream
- 8 ounces Gruyère (grated)
- 1 1/4 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 500 degrees. Toast croissants, cut side up, on a large baking sheet for about 5-10 minutes or until golden brown. Let cool for a few minutes, then tear into bite-sized pieces.
- Place a medium skillet over medium heat and heat the olive oil. Stir in sliced scallions and sausage meat and cook, breaking up meat with a fork, for about 5 minutes. Add sage and remove from heat.
- Combine croissants and sausage mixture in a large bowl. Mix eggs, milk, cream, salt, pepper, and 1 1/2 cups cheese together in a separate bowl.
- Lightly oil a baking dish measuring 9 by 13 inches. Spread croissant mixture evenly over the bottom of the pan.
- Pour custard into pan, and press croissants gently to help them absorb it. Put a plastic wrap over the pan and refrigerate at least 4 hours or overnight.
- Place casserole in the oven and bake for 45 minutes, until golden brown and firm to the touch. Allow to stand for 10 minutes. When ready to serve, garnish with sliced scallions. Enjoy!