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Buttery Breakfast Casserole Recipe

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This recipe for Buttery Breakfast Casserole is from The Pienta Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5-7 croissants, split in half lengthwise
1 Tbsp olive oil'
1 bunch scallions or green onions (6-7) white and light green parts thinly sliced, greens reserved
3/4 lb. sweet Italian sausage, casings removed
2 tsp. chopped fresh sage (or sprinkling of dried sage)
8 large eggs
3 cups whole milk
1 cup heavy cream
8 oz. Gruhere, grated (2 cups)
1 3/4 tsp. kosher salt
1 tsp. black pepper
Directions:
Directions:
1. Heat over to 500º. Toast croissants on a large baking sheet, cut side up, until golden brown, 5-10 minutes. Let cool, then tear into bite-sized pieces.

2. Warm oil in a skillet on medium-high heat. Cook sliced scallions and sausage meat until well browned, about 5 minutes. Stir in sage, 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 of cheese, salt and pepper.

4. Lightly oil a 9x13 inch baking dish. Spread croissant mixture into pan, evenly covering bottom. Pour custard into pan, pressing croissants down gently to help absorb liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.

5. When ready to bake, heat over to 350º. Scatter remaining cheese on top. Put in oven and bake until golden brown and firm, about 45 minutes. Let stand 10 minutes. Garnish with scallion tops before serving.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 1/2 hours plus 4 hours or overnight chilling
Personal Notes:
Personal Notes:
Very rich and yummy.

 

 

 

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