Buttery Breakfast Casserole Recipe

Start your perfect day with buttery breakfast casserole for breakfast. This recipe will be great for the whole family. Try it and you'll enjoy this meal.

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Prep Time 20 mins

Cook Time 1 hr

Course Appetizer, Breakfast

Servings 8 persons

Ingredients

  

• 1 pound croissants split in half lengthwise
• 1 tbsp extra-virgin olive oil
• 1 bunch scallions 6 to 7, white and light green parts thinly sliced, greens reserved
• ¾ pound sweet Italian sausage casings removed
• 2 tsp finely chopped fresh sage
• 8 large eggs
• 3 cups whole milk
• 1 cup heavy cream
• 8 ounces Gruyère grated (2 cups)
• 1 ¼ tsp kosher salt
• 1 tsp black pepper

Instructions

 

• Heat oven to 500 F. 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.
• 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.
• In a large bowl, toss together croissants and sausage mixture. In another mixing 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 4 hours or overnight.
• 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.

Adapted from cooking.nytimes.com

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