3 croissants
EVOO
3 scallions (thinly sliced, green parts reserved)
1/3 lb Italian sausage, sweet or hot or both, uncased
1 tsp sage (finely chopped)
4 eggs
1.5 cups whole milk
1/2 cup heavy cream
4 oz gruyere cheese, grated (1 oz reserved)
1/2 tsp salt
1/2 tsp pepper
- Slice croissants lengthwise, toast in 500 deg. oven cut side up 4-5 min.
- Sautee scallions and sausage until browned, then stir in sage
- Whisk together eggs, milk, 3 oz cheese, salt, pepper
- Lightly oil 8×8 casserole
- Cut croissants into bite size pieces, toss with sausage mixture, add to casserole
- Pour egg mixture over croissant mixture, refrigerate overnight
- To cook, heat oven to 350, sprinkle casserole with reserved cheese
- Cook 45 min., let sit 10 min., serve garnished with reserved onion greens
