Buttery Breakfast Casserole

Name: Buttery Breakfast Casserole
Yield: 8
Ingredients: 1 pound croissants (about 5 or 6), split in half lengthwise; 1 tablespoon extra-virgin olive oil, more for baking dish; 1 bunch scallions (6 to 7), white and light green parts thinly sliced, greens reserved; 3/4 pound sweet Italian sausage, casings removed; 2 teaspoons finely chopped fresh sage; 8 large eggs; 3 cups whole milk; 1 cup heavy cream; 8 ounces Gruyère, grated (2 cups); 1 1/4 teaspoons kosher salt; 1 teaspoon black pepper

Buttery Breakfast Casserole was pinched from <a href="http://cooking.nytimes.com/recipes/1017894-buttery-breakfast-casserole" target="_blank">cooking.nytimes.com.</a>

"The word “buttery” in the title refers to croissants, which make an especially rich foundation for this golden-topped baked breakfast classic. Toasting the croissants before building the casserole adds caramelized notes that can stand up to the bits of browned sausage, sage and melted Gruyère strewn throughout. Make this the night before a special breakfast or brunch, then pop it in the oven an hour before you plan to serve it. Featured in: A Breakfast Casserole That’s Comfort Food At Sunrise...."

INGREDIENTS

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1 pound croissants (about 5 or 6), split in half lengthwise

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1 tablespoon extra-virgin olive oil, more for baking dish

•

1 bunch scallions (6 to 7), white and light green parts thinly sliced, greens reserved

•

3/4 pound sweet Italian sausage, casings removed

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2 teaspoons finely chopped fresh sage

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8 large eggs

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3 cups whole milk

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1 cup heavy cream

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8 ounces Gruyère, grated (2 cups)

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1 1/4 teaspoons kosher salt

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1 teaspoon black pepper

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