About this article
This article was originally published in the November/December 2016 issue of M: North Atlanta, a publication of the Forsyth County News. To read the entire magazine, click here.
During the holiday season, many will have overnight guests for at least one or two nights.
There is nothing better than waking up in the morning and pulling out an overnight breakfast casserole for your guests. Take it out of the refrigerator and let it sit on the counter while you make a pot of coffee and cut up some fresh fruit.
This recipe is a bit more fancy than the “regular” sausage and egg casserole we all know and love. The croissants and the Gruyere cheese set it apart and give it more of a gourmet feel.
Make it easy on yourself and serve breakfast on holiday-themed paper plates. If you really want to make an impression, serve mimosas.
Fancy sausage and croissant casserole
1 pound hot ground pork sausage
1 1/4 cup shredded parmesan cheese
1 teaspoon salt
6 green onions, chopped
1 package croissants (either 12 large ones,
or 24 small ones), torn into small pieces
3 cups whole milk
1 cup heavy cream
6 eggs, beaten
1 teaspoon ground mustard
2 cups shredded Gruyere cheese (not smoked
Cook sausage until done and drain. Add the torn croissant pieces to a 9- by 13-buttered casserole dish. Scatter the cooked sausage over the croissant pieces. Sprinkle on the parmesan and green onions. In a medium bowl, whisk together salt, milk and heavy cream.
Whisk in the eggs and ground mustard. Pour the milk and egg mixture over the croissants evenly. Cover with aluminum foil and refrigerate eight hours or overnight. When ready to bake, allow casserole to sit on counter for 20 minutes or so to take off the chill.
Uncover and top with shredded Gruyere cheese. Bake in a preheated 350-degree oven for 50 to 60 minutes, until casserole is set. Allow to stand for 10 minutes before cutting.