Croissant Breakfast Casserole
This make-ahead croissant breakfast casserole is rich, buttery, and cheesy. Layered with toasted croissants, Italian sausage, green onions, and Gruyère.
Servings 12 servings
Calories
Ingredients
- 1-2 tablespoons butter, softened
- 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
- 3/4 pound sweet Italian sausage, casings removed
- 2 teaspoons, plus 1 tablespoon for garnish fresh sage, divided, finely chopped
- 8 large eggs, at room temperature
- 3 cups whole milk
- 1 cup heavy cream
- 8 ounces, (2 cups) Gruyère, grated
- 1 1/4 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Grease a 9X13 inch baking dish with butter (1-2 tablespoons); set aside. Preheat oven to 350ºF (177ºC).
- Arrange croissants (1 pound) on a large baking sheet, cut side up, then bake, for about 2-4 minutes or until golden brown. Allow to cool. When cool enough to handle, tear into large bite-size pieces.
- In a skillet, set over medium-high heat, heat the oil (1 tablespoon). Add the sausage (3/4 pound) and cook and crumble, until the mixture is well browned, about 6-8 minutes,
- Add the scallions (1 bunch). Continue to cook until scallions soften.
- Add the fresh sage (2 teaspoons), and remove from heat. Cool for 7-10 minutes.
- In a large mixing bowl, toss together the torn and toasted croissant and cooled sausage mixture.
- In another mixing bowl, whisk together eggs (8 large), milk, heavy cream (1 cup), 1½ cups cheese, salt (1 1/4 teaspoons) and pepper (1 teaspoon).
- Pour the croissant/sausage mixture into the prepared baking dish, spreading it out evenly over the bottom of the baking dish.
- Pour the egg/milk mixture over the croissant/sausage mixture pressing the croissants down gently to help absorb the liquid. Cover with plastic cling wrap and refrigerate for at least 4 hours or overnight.
- When ready to serve, preheat the oven to 350ºF (177ºC).
- Top casserole with remaining cheese (1/2 cup). Bake casserole until golden brown and firm to the touch, about 45 minutes. Remove the casserole from the oven and allow it to sit for 10 minutes.
- Garnish the top of the casserole with green onions and extra chopped sage (1 tablespoon) and serve.