The great thing about breakfast casseroles is the real “heavy lifting” is done the night before – I’ll throw everything together, then before the tailgate, pop the dish in the oven to cook.  Easy peasy!

1 lb hot ground pork sausage (can also use pre-cooked sausage here)
1 1/4 cups (5 oz.) shredded Parmesan cheese
1 tsp sea 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 Gruyere cheese NOTE: I used 7 ounces of Gruyere and it was fine.  Gruyere cheese is pretty pricey.

Cook sausage about 8 minutes in a skillet over medium-high heat, stirring to crumble.

Toss together sausage, Parmesan cheese, salt, green onions and croissants.

Arrange mixture in a 13- x 9-inch baking dish coated with cooking spray.

Whisk together milk, heavy cream and eggs; pour over the sausage mixture. Cover and chill dish for at least 8 hours.

Preheat oven to 350 Degrees F. Uncover casserole, and sprinkle with Gruyère cheese.

Bake 45 minutes or until golden. Let stand 10 minutes and serve.


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