MELISSA CLARK'S BUTTERY BREAKFAST CASSEROLE

Melissa Clark's Buttery Breakfast Casserole image

Number Of Ingredients 0

Ingredients

Steps:

1. Heat oven to 425 degrees. Spread croissants on a large baking sheet and toast, cut side up,until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, thentear into large bite-size pieces.2. In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions andsausage meat; cook, breaking up meat with a fork, until mixture is well browned, about 5minutes. Stir in sage, and remove from heat.3. In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisktogether eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.4. Lightly oil a 10 x 14-inch baking dish. Turn croissant mixture into pan, spreading it outevenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb theliquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.5. When you're ready to bake the casserole, heat oven to 350 degrees. Scatter the remaininggrated cheese over the top of the casserole. Transfer to oven and bake until casserole is goldenbrown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion topsbefore serving.Another way to serve up a terrific breakfast is to make steel-cut oats in the rice cooker before bed(I've done this in the slow cooker as well). To do this, combine 4 cups of water to 1 of oats, andthey're ready to go in the morning, the machine resting on "warm." Just add cream, or milk, orbutter, fruit, maple syrup, molasses, nuts. To get really daring, try crumbled bacon and a healthydollop of vanilla-flavored Greek yogurt.Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.