Buttery Breakfast Casserole
Updated February 2, 2025
Andrew Scrivani for The New York Times
- Total Time
- 1½ hours, plus 4 hours or overnight chilling
- Rating
- Comments
- Read comments
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Ingredients
1 pound croissants (about 5 to 7), split in half lengthwise
1 tablespoon extra-virgin olive oil, more for baking dish
1 bunch scallions (6 to 7), white and light green parts thinly sliced, greens reserved
¾ pound sweet Italian sausage, casings removed
2 teaspoons finely chopped fresh sage
8 large eggs
3 cups whole milk
1 cup heavy cream
8 ounces Gruyère, grated (2 cups)
1 ¼ teaspoons kosher salt
1 teaspoon black pepper
Nutritional analysis per serving (8 to 10 servings)
27 grams carbs; 253 milligrams cholesterol; 545 calories; 12 grams monosaturated fat; 3 grams polyunsaturated fat; 20 grams saturated fat; 37 grams fat; 2 grams fiber; 653 milligrams sodium; 25 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 to see that they do not burn). Let cool, then tear into large bite-size pieces.
- Step 2
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 minutes. Stir in sage, and remove from heat.
- Step 3
In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 ½ cups cheese, salt and pepper.
- Step 4
Lightly oil a 9- x 13-inch 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 refrigerate at least 4 hours or overnight.
- Step 5
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 oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.
Private Notes
Comments
Goodness! Did all you complainers bother to do the math? It's meant to be 8-10 servings. Let's go crazy and call it FIVE instead. What do you end up with in terms of calorically relevant food per person? About 1 croissant, about 3 g oil, about 2.5 oz sausage, approx an egg and a half, a good 1/2 cup of milk, 1.6 oz heavy cream, and 1.6 oz Gruyere. Health food to wolf down on my way to the squat rack? No. A delight to share with my family on our favorite morning of the year? To be sure.
This is the bomb !!! In every good sense I can think of !!!! People need to get over themselves and quit being such naughty children ! If you don't like the list of ingredients, that's your problem. Don't make it and don't criticize it. Life is too short to not savor ever single bite of deliciousness out there. And no, I do NOT weigh over 200 pounds. I believe moderation is important, including moderation....:-)
I did a practice run with sweet sausage and Swiss cheese, It is wonderful. I think the possibilities are endless. Quiche Lorraine style with bacon onion and Swiss. Mushrooms and breakfast sausage. Ham and Broccoli with cheddar, Veggie style with onion, mushroom, green pepper and fresh tomato. Thank You Melisa Clark - I Love You :)
I used a full pound of sausage that was already out of the casing, and a little bit more salt. Those were my only adjustments. This came out amazing.
Heavenly!! Just perfect
I made this for Mother’s Day Brunch in 2026 and it was delicious and a huge hit with family. I added an extra egg as many suggested, but did not reduce the amount of milk, and both worked out great. Very easy to make ahead the night before.