Buttery Breakfast Casserole

By kathya5084

Ingredients

• 14 to 16 ounces croissants, split in half lengthwise
• 1 tablespoon extra-virgin olive oil, more for baking dish
• 1/3 cup thinly sliced scallions (1 bunch, 6 to 7)
• 1 pound sweet Italian sausage, casings removed
• 2 teaspoons finely chopped fresh sage
• 8 large eggs
• 1 1/2 cups 2% milk
• 2 1/2 cups heavy cream
• 4 ounces chunk Gruyère, 2 cups grated, divided into 1/ 1/2 cup + 1/2 cup for topping
• 1 1/4 teaspoons kosher salt
• 1 teaspoon black pepper

Details

Servings 10
Preparation time 20mins
Cooking time 305mins

Preparation

Step 1

Heat oven to 500 degrees.
Spread cut 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.
In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat and cook until well browned, about five minutes. Stir in sage, and remove from heat.
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.
Lightly oil a 9- x 13-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 four hours or overnight.
Preheat oven to 350 degrees.
Scatter the remaining grated cheese over the casserole. Bake 45 minutes or until golden brown and firm to touch.
Let stand 10 minutes.
Calories:
485 per 1/12th piece