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    Buttery Breakfast Casserole
    1 pound croissants (about 5 to 7), split in half lengthwise
    1 tablespoon extra-virgin olive oil, more for baking dish
    1 bunch scallions (6 to 7), white and light green parts thinly sliced, greens reserved
    12 oz. sweet Italian sausage, casings removed or 1 Pork Sausage Log
    2 teaspoons finely chopped fresh sage
    10 large eggs
    3 cups whole milk
    1 cup heavy cream
    8 ounces Gruyere, grated (2 cups)
    1-1/4 teaspoons kosher salt
    1. Heat oven to 425 degrees. Spread croissants on a large baking 
       sheet and toast, cut side up, until golden brown, 5 to 10 minutes
       (watch carefully to see that they do not burn). Let cool, then 
       tear into large bite-size pieces. 
    2. In a medium skillet over medium-high heat, warm the olive oil. 
       Add sliced scallions and sausage meat; cook, breaking up meat 
       with a fork, until mixture is well browned, about 5 minutes. Stir
       in sage, and remove from heat.
    3. In a large bowl, toss together croissants and sausage mixture. In
       a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups 
       cheese, salt and pepper.
    4. Lightly oil a 10 x 14-inch baking dish. Turn croissant mixture 
       into pan, spreading it out evenly over the bottom. Pour custard 
       into pan, pressing croissants down gently to help absorb the 
       liquid. Cover pan with plastic wrap and refrigerate at least 4
       hours or overnight.
    5. When you're ready to bake the casserole, heat oven to 350 
       degrees. Scatter the remaining grated cheese over the top of the 
       casserole. Transfer to oven and bake until casserole is golden 
       brown and firm to the touch, 45 minutes. Let stand 10 minutes. 
       Garnish with sliced scallion tops before serving.