Let us introduce you to a Holiday favorite in this household: Buttery Breakfast Christmas Casserole
You read that right… the word buttery is in the TITLE of this recipe.
The focus of the holidays is always on the dinner
But what about feeding hungry house guests the morning of or the morning after a big holiday sha-bang?!
This one is a crowd favorite and requested year after year (sorry turkey and ham) and is SO easy to prep ahead of time!
Let’s get into it!
1 lb pre-cooked croissants (about 5 to 7), split in half lengthwise
1 tbsp olive oil, more for baking dish
1 bunch scallions thinly sliced, greens reserved
1 lb sweet Italian sausage, casings removed
2 tsp finely chopped fresh sage
8 eggs
3 cups whole milk
1 cup heavy cream
8 ounces Gruyère, grated (2 cups)
1¼ teaspoons kosher salt
1 teaspoon black pepper
Instructions for this Recipe can be found on New York Times Cooking – Or abbreviated below!
Step 1
Tear croissants into large bite-size pieces, set aside
Step 2
In a skillet over medium heat, warm the olive oil. Add sliced scallions and sausage meat, breaking up meat with a fork, until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
Step 3
In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1½ cups cheese, salt and pepper.
Step 4
Oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour egg mixture into pan. Cover with plastic wrap and refrigerate at least 4 hrs or overnight.
Step 5
Ready to bake? Heat oven to 350 degrees. Scatter remaining cheese over top. Bake until golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.
