Breakfast Casserole

Ingredients

• 1 lb croissants, split in half lengthwise
• 1 Tbsp. extra-virgin olive oil
• 1 bunch scallions, white and light green parts thinly sliced, greens reserved
• 3/4 lb sweet italian turkey sausage, casings removed
• 2 tsp. finely chopped frsh sage
• 8 large eggs
• 3 cups whole milk
• 1 cup heavy cream
• 8 ounces Gruyère, grated (2 cups)
• 1 1/4 tsps. kosher salt
• 1 tsp. black pepper

Instructions

Heat oven to 500 degrees. Spread croissnats on a large baking sheet and toast, cut side up, until golden brown (5 to 10 min - watch carefully!). Let cool, then tear into large bite-sized 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 min. 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"x13" 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 refridgerate at least 4 hours or overnight.

When you're ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to over and banke until casserole is golden brown and firm to the touch, 45 min. Let stand 10 minutres. Garnish with sliced scallion tops before serving.