This casserole is rich, delicious, and worthy of Christmas breakfast. Gruyère cheese browns beautifully and adds a nutty flavor to the dish. You can sub Swiss cheese if you prefer.
1 pound hot ground pork sausage (such as Jimmy Dean)
1 1/4 cups (5 oz.) shredded Parmesan cheese
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
How to Make It
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 Gruyère. Bake 45 minutes or until golden. Let stand 10 minutes.
Woke up today and was craving a breakfast casserole bake like the one my mother usually makes Christmas morning. I substituted the Gruyère with swiss cheese and I did not let it sit for the 8 hours. I just prepped and baked with no issue, though I did let it bake for an additional 10 minutes. It was perfect and sooooooo delicious!
I made this for a December brunch, following the directions as written, and it received rave reviews. Along with the casserole, we served the grits in the same section of December 2014 magazine. We also served the Bananas Foster Coffee Cake with the fabulous sauce and ambrosia. Everyone just loved all of the dishes from Southern Living that we had ready for the brunch. This breakfast casserole would be wonderful Christmas morning. It is expensive but worth the extra cost.