VMMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Buttery Breakfast Casserole
Categories: Breads, Vegetables, Pork, Dairy, Cheese
Yield: 9 servings

1 lb Croissants; split in half
- lengthwise
1 tb Extra-virgin olive oil; more
- for baking dish
1 bn Scallions; white & light
- green parts thinly sliced,
- greens reserved
3/4 lb Sweet Italian sausage
2 ts Finely chopped fresh sage
8 lg Eggs
3 c Whole milk
1 c Heavy cream
8 oz Gruyere; grated
1 1/4 ts Kosher salt
1 ts Black pepper

Set oven @ 500ºF/260ºC.

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 a separate bowl, whisk together eggs, milk,
cream, 1 1/2 cups cheese, salt and pepper.

Lightly oil a 9" x 13" 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, set oven @
350ºF/175ºC. 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.

By: Melissa Clark

Yield: 8 to 10 servings

RECIPE FROM: https://cooking.nytimes.com

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