Buttery Breakfast Casserole
Toasted croissants, browned sweet Italian sausage, scallions and sage soaked overnight in an egg, milk, cream and Gruyère custard, then baked golden. Serves 12.
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Ingredients
- 1 to 2 tablespoons butter softened, for the dish
- 1 pound croissants about 5 to 7, split in half lengthwise
- 1 tablespoon vegetable oil
- 1 bunch scallions 6 to 7; white and light green parts thinly sliced, greens reserved for garnish
- 3/4 pound sweet Italian sausage casings removed
- 2 teaspoons fresh sage finely chopped, plus 1 tablespoon for garnish
- 8 large eggs
- 3 cups whole milk
- 1 cup heavy cream
- 8 ounces Gruyère cheese grated (2 cups), divided
- 1 1/4 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Grease a 9x13-inch baking dish with the softened butter and heat the oven to 350°F.
- Arrange the croissant halves cut side up on a large baking sheet and bake for about 2 to 4 minutes, until golden brown. Let them cool, then tear them into large bite-size pieces.
- Heat the oil in a skillet over medium-high heat. Add the sausage and cook, crumbling it, until well browned and cooked through to 160°F, about 6 to 8 minutes. Add the sliced scallions and cook until they soften.
- Stir in the 2 teaspoons of sage, take the skillet off the heat and let the mixture cool for 7 to 10 minutes.
- In a large bowl, toss the torn croissants with the cooled sausage mixture. Spread it evenly over the bottom of the baking dish.
- In another bowl, whisk the eggs, milk, cream, 1 1/2 cups of the Gruyère, salt and pepper.
- Pour the custard over the croissants, pressing them down gently to help them absorb the liquid. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Heat the oven to 350°F. Scatter the remaining 1/2 cup of Gruyère over the top and bake for about 45 minutes, until golden brown, firm to the touch and 165°F in the center.
- Let the casserole sit for 10 minutes, then scatter the reserved scallion greens and 1 tablespoon of chopped sage over the top and serve.
Notes
Assemble it the night before: it must chill at least 4 hours or overnight before baking. If the top browns too fast, lay foil loosely over it after about 30 minutes. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 508kcalCarbohydrates: 23.1gProtein: 19.7gFat: 37.9gSodium: 771mgFiber: 1.3gSugar: 8.3g