• Feed a Crowd - 10

    From Dave Drum@1:2320/105 to All on Sat Dec 31 17:37:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Buttery Breakfast Casserole
    Categories: Breads, Vegetables, Pork, Dairy, Cheese
    Yield: 9 servings

    1 lb Croissants; split in half
    - lengthwise
    1 tb Extra-virgin olive oil; more
    - for baking dish
    1 bn Scallions; white & light
    - green parts thinly sliced,
    - greens reserved
    3/4 lb Sweet Italian sausage
    2 ts Finely chopped fresh sage
    8 lg Eggs
    3 c Whole milk
    1 c Heavy cream
    8 oz Gruyere; grated
    1 1/4 ts Kosher salt
    1 ts Black pepper

    Set oven @ 500-|F/260-|C.

    Spread croissants on a large baking sheet and toast, cut
    side up, until golden brown, 5 to 10 minutes (watch
    carefully to see that they do not burn). Let cool, then
    tear into large bite-size pieces.

    In a medium skillet over medium-high heat, warm the
    olive oil. Add sliced scallions and sausage meat; cook,
    breaking up meat with a fork, until mixture is well
    browned, about 5 minutes. Stir in sage, and remove from
    heat.

    In a large bowl, toss together croissants and sausage
    mixture. In a separate bowl, whisk together eggs, milk,
    cream, 1 1/2 cups cheese, salt and pepper.

    Lightly oil a 9" x 13" baking dish. Turn croissant
    mixture into pan, spreading it out evenly over the
    bottom. Pour custard into pan, pressing croissants down
    gently to help absorb the liquid. Cover pan with plastic
    wrap and refrigerate at least 4 hours or overnight.

    When yourCOre ready to bake the casserole, set oven @
    350-|F/175-|C. Scatter the remaining grated cheese over
    the top of the casserole. Transfer to oven and bake
    until casserole is golden brown and firm to the touch,
    45 minutes. Let stand 10 minutes. Garnish with sliced
    scallion tops before serving.

    By: Melissa Clark

    Yield: 8 to 10 servings

    RECIPE FROM: https://cooking.nytimes.com

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