Buttery Breakfast Casserole

This is a NY Times recipe we make for special breakfasts, like Thanksgiving, Christmas and Easter.

1 lb. (about 5-7) croissants, sliced in half lengthwise 1 T EVOO + more for the baking dish 1 bunch green onions (6 to 7), white and light green parts thinly sliced, greens reserved 1 lb. bulk breakfast sausage 2 tsp finely chopped fresh sage (or 1 tsp dried sage) 8 large eggs 3 C. whole milk 1 C. heavy cream 8 oz. Gruyere, shredded (about 2 cups) 1 1/4 tsp kosher salt 1 tsp black pepper

Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully so they don't burn). Let cool and tear into bite-size pieces. In a mediums killed over medium-high neat, warm the EVOO. Add the sliced green onions and sausage, and cook, breaking up meat with a fork, until well browned, about 5 t0 7 minutes. 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 C. cheese, salt and pepper. Lightly oil a 9x13 baking dish. Turn croissant mixture into pan, spreading evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover dish and refrigerate at least 4 hours over overnight. When ready to bake, scatter remaining cheese over the top of the casserole and bake at 350 degrees until casserole is brown and firm to the touch, about 45 minutes. Let stand 10 minutes before serving. Garnish with sliced green onion tops before serving.

Uncle Scott