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 cheese....in 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.
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
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 (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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