Buttery Breakfast Casserole Recipe
When you are in the mood for a hearty breakfast that is sure to please, try this delicious Buttery Breakfast Casserole, this savory dish features yummy ingredients.
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Servings: 4
Calories: 452kcal
Equipment
- baking dish
- large skillet
- 2 bowls
- Whisk
Ingredients
- 1/2 cup heavy cream or half and half adding richness and depth to the custard, resulting in a luxurious and decadent texture.
- 1/2 teaspoon of freshly ground black pepper adding a subtle spiciness that complements the other flavors and adds depth to the dish.
- 4 ounces of Gruyère grated (1 cup), offering a nutty and creamy flavor that melts beautifully and creates a rich and cheesy layer throughout the dish.
- 1/2 bunch of scallions 3 to 4, with the white and light green parts thinly sliced, offering a mild and onion-like flavor that adds a subtle freshness to the overall taste profile. The greens, reserved, can be used as a garnish to add a pop of color.
- 4 eggs providing richness and binding the ingredients together, resulting in a satisfying and creamy texture.
- 1/2 tablespoon of extra-virgin olive oil imparting a smooth and fruity essence that enhances the flavors of the dish and adds a touch of richness.
- 1 teaspoon of finely chopped fresh sage infusing the dish with an earthy and aromatic note that complements the sausage and adds a touch of herbal freshness.
- 1 1/2 cups buttermilk or whole milk creating a velvety and smooth base that adds a creamy and luscious texture to the dish.
- 1/2 pound of croissants split in half lengthwise, providing buttery and flaky layers that add a delightful texture to the dish.
- 3/8 pound of sweet Italian sausage with the casings removed, bringing a savory and flavorful element that adds depth and richness to the dish.
- 5/8 teaspoon of salt enhancing the natural flavors of the ingredients and bringing balance to the overall taste profile.
Instructions
- Firstly, preheat the oven to 500 F. Place croissants on a dish and toast until golden brown, about 5-10 minutes (careful not to let them burn). After it has cooled down, then tear it into bite-size pieces.
- Next, heat olive oil in a large skillet over medium-high heat. Add the sliced scallions and sausage meat. Stir frequently with a fork as the mixture browns, taking about five minutes. When done, stir in the sage before removing it from the heat.
- In a bowl, combine the croissants and sausage blend. Once you’ve done it, take another mixing bowl and whisk together eggs, milk, cream, 1 1/2 cups of cheese, salt and pepper.
- Oil a 9- x 13-inch baking dish with a small amount of oil. Place the croissant mixture in the dish, and spread it evenly throughout. Pour the custard into the croissant mixture and press down gently to help them absorb the liquid. Now, cover the pan with plastic wrap and store it in the refrigerator for at least 4 hours or overnight.
- Once the casserole is ready for baking, preheat your oven to 350 degrees. Sprinkle the remaining shredded cheese over the top of the dish and place it in the oven. Bake until golden brown and firm to the touch, approximately 45 minutes. Let stand for 10 minutes before garnishing with sliced scallion tops and serving.
Notes
- When preheating the oven to 500 F, make sure not to leave it unattended, as croissants can burn easily. It is best to watch them carefully and remove them from the oven once they are golden brown.
- Be sure to sauté the scallions until softened before adding them to the egg mixture, which helps bring out their flavor.
- Make sure to mix the egg mixture until it is combined before pouring it over the croissants. It is best not to rush the baking process, as this will ensure that your casserole comes out perfectly cooked and golden brown.