Sunday, March 31, 2019

Buttery Croissant Breakfast Casserole

I love this breakfast casserole!  I mean, what's not to like?  It has all my favorite breakfast ingredients....buttery croissants, sausage and this amazing Gruyere cheese!  Gruyere melts so nicely on casseroles or sandwiches or anything else and while it is a lot Swiss, it's really much better.  I have also made this using Monterrey Jack and that gives it a whole different flavor. For the best flavors you want to make this the night before and refrigerate it, although I have to admit, I have made it the same day and it turned out great! 

Buttery Croissant Breakfast Casserole

1 pound pork sausage (I use Bob Evans or Jimmy Dean)
1 1/4 cups shredded Parmesan cheese
1 teaspoon salt
24 mini croissants, torn  (or use 12 larger croissants)
non-stick cooking spray
3 cups whole milk
1 cup heavy cream
6 large eggs, lightly beaten
2 cups shredded Gruyère cheese

Spray a 9 x 13 baking dish with non-stick spray.

Crumble the sausage in a large skillet and cook over medium high heat until no longer pink. Drain on a paper towel and set aside.

In a large bowl, mix the torn croissants, the Parmesan cheese, and the salt.  Add the sausage and toss to mix.  Transfer from bowl to your baking dish.

Next, whisk together the whole milk, the cream and the eggs and pour over sausage and bread mixture. Cover with plastic wrap and refrigerate overnight or for at least 6-8 hours.

When ready to bake, preheat the oven to 350 degrees. Uncover casserole, and sprinkle with the two cups of Gruyère cheese.  Make sure you completely cover the top. Add more if you'd like. 

Bake for 45-50 minutes or until golden and no longer wet in the center. Use a cake tester or knife to make sure.  

Remove from oven and Let stand 10 minutes. Slice or scoop out and enjoy!

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