Cheesy Breakfast Casserole

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

1. Slice croissants lengthwise, toast in 500 deg. oven cut side up 4-5 min.
2. Sautee scallions and sausage until browned, then stir in sage
3. Whisk together eggs, milk, 3 oz cheese, salt, pepper
4. Lightly oil 8×8 casserole
5. Cut croissants into bite size pieces, toss with sausage mixture, add to casserole
6. Pour egg mixture over croissant mixture, refrigerate overnight
7. To cook, heat oven to 350, sprinkle casserole with reserved cheese
8. Cook 45 min., let sit 10 min., serve garnished with reserved onion greens