VMMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Buttery Breakfast Casserole
Categories: Breads, Vegetables, Pork, Dairy, Cheese
Yield: 8 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 Fresh sage; finely chopped
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 @ 500°F/260°C.
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 9x13" 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 @ 350°F/175°C.
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.
Recipe by Melissa Clark
Recipe FROM:
https://cooking.nytimes.com
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