Thursday, January 21, 2016

Cheesy Sausage and Croissant Breakfast Casserole

I love yummy, savory breakfast casseroles.  I even like making them for dinner.  One of my very favorites is Asiago Bagel Breakfast Bake - I love it!  Please try it if you haven't!

I searched the internet for another and found this .... yes... my favorite... Southern Living.  We were having a teacher birthday lunch and someone suggested a BRUNCH theme.  I often make the previously mentioned Asiago Bagel Breakfast Bake.  I also make a favorite - Sweet Sausage Rolls - yummo!!  I wanted to change it up!

I think you will love this new recipe - Cheesy Sausage and Croissant Casserole.  I followed the recipe almost to a T.  I did put about half of the with the croissants, eggs, etc and put the rest on top.  I did sprinkle a little extra Parmesan cheese on top - and sprinkled a little pepper on top.  Next time, I think I will sprinkle a little dried Thyme on top.

When I baked it at school for the teachers, I didn't think it was quite done.  The top looked all brown and yummy but it was a little runny inside.  We ate the edges!!  I would bake it a full 45 minutes - if not a tince longer.

 Cheesy Sausage and Croissant Breakfast Casserole - Adapted from Southern Living

1 pound hot ground pork sausage (such as Jimmy Dean)
1 1/4 cups (5 oz.) shredded Parmesan cheese (I sprinkled a little extra on top)
1 teaspoon table salt
green onions, sliced
(13.22-oz.) package mini croissants (about 24), torn
Vegetable cooking spray
3 cups milk
1 cup heavy cream
large eggs, lightly beaten
2 cups (8 oz.) shredded Gruyère cheese ( After reading the reviews, I subbed in Swiss cheese)

 Cook sausage 8 minutes in a skillet over medium-high heat, stirring to crumble. Toss together sausage, Parmesan, and next 3 ingredients; arrange in a 13- x 9-inch baking dish coated with cooking spray.  Whisk together milk and next 2 ingredients; pour over sausage mixture. Cover and chill 8 hours.   Preheat oven to 350°. Uncover casserole, and sprinkle with Gruyere (I sprinkled on a little extra Parmesan too. Bake 45 minutes or until golden. Let stand 10 minutes.

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