Cheese
Sausage and Croissant Breakfast Casserole
Nancy Harrison
·
1 pound hot ground pork sausage (such as
Jimmy Dean)
·
1 1/4 cups (5 oz.) shredded Parmesan cheese
- 1 teaspoon table salt
- 6 green onions,
sliced
- 1 (13.22-oz.) package
mini croissants (about 24), torn
- Vegetable cooking
spray
- 3 cups milk
- 1 cup heavy cream
- 5 large eggs, lightly
beaten
- 2
cups shredded Gruyère cheese (about 8 oz.)
How
to Make It
Cook sausage
about 8 minutes in a skillet over medium-high heat, stirring to crumble. Toss
together sausage, Parmesan cheese, and next 3 ingredients; arrange mixture in a
13- x 9-inch baking dish coated with cooking spray.
Whisk
together milk and next 2 ingredients; pour over the sausage mixture. Cover and
chill dish for 8 hours.
Preheat oven to 350°. Uncover casserole, and sprinkle with Gruyère
cheese. Bake 45 minutes or until golden. Let stand 10 minutes.
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