Buttery Breakfast Casserole
This decadent breakfast casserole, characterized by its rich croissant base, promises a warm and satisfying start to the day. The buttery croissants, toasted for an extra depth of flavor, perfectly complement the savory sausage, fresh sage, and melted Gruyère that fill every bite. Prepping it the night before ensures the casserole is ready for baking the following morning, making it an ideal choice for a special breakfast or brunch.
Ingredients
- 1 pound croissants about 5 to 7, halved lengthwise
- 1 tablespoon extra-virgin olive oil plus extra for greasing the baking dish
- 1 bunch scallions 6 to 7, thinly sliced (reserve the green tops)
- ¾ pound sweet Italian sausage removed from casings
- 2 teaspoons fresh sage finely chopped
- 8 large eggs
- 3 cups whole milk
- 1 cup heavy cream
- 8 ounces Gruyère cheese grated (approximately 2 cups)
- 1¼ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Toast the Croissants:
- Preheat the oven to 500°F. Arrange the croissant halves, cut side up, on a large baking sheet. Toast them until golden brown, about 5 to 10 minutes, keeping a careful watch to avoid burning. Once toasted, remove from the oven and let cool before tearing into large, bite-sized pieces.
- Cook the Sausage and Scallions:
- Heat the olive oil in a medium skillet over medium-high heat. Add the sliced scallions and sausage meat, breaking the sausage apart with a fork as it cooks. Brown the sausage mixture for about 5 minutes, then stir in the chopped sage. Remove from the heat once browned.
- Prepare the Custard:
- In a large bowl, combine the toasted croissant pieces and sausage mixture. In a separate bowl, whisk together the eggs, whole milk, heavy cream, 1½ cups of the grated Gruyère, salt, and pepper. Pour this custard mixture over the croissant and sausage blend, pressing the croissants down gently to help them absorb the liquid.
- Assemble the Casserole:
- Lightly grease a 9 x 13-inch baking dish with olive oil. Transfer the croissant and sausage mixture into the dish, spreading it evenly. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Bake and Serve:
- Preheat the oven to 350°F. Sprinkle the remaining grated Gruyère over the casserole. Bake for approximately 45 minutes, or until the casserole is golden brown on top and firm to the touch. Let it sit for 10 minutes before serving. Garnish with the reserved scallion tops for a final touch of color and flavor.
- This Buttery Breakfast Casserole offers a delightful combination of textures and flavors, perfect for any special morning gathering.