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   MSGID: 1:18/200@fidonet 6689c22e   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   VMMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Buttery Breakfast Casserole   
    Categories: Breads, Vegetables, Pork, Dairy, Cheese   
         Yield: 9 servings   
       
         1 lb Croissants; split in half   
              - lengthwise   
         1 tb Extra-virgin olive oil; more   
              - for baking dish   
         1 bn Scallions; white & light   
              - green parts thinly sliced,   
              - greens reserved   
       3/4 lb Sweet Italian sausage   
         2 ts Finely chopped fresh sage   
         8 lg Eggs   
         3 c  Whole milk   
         1 c  Heavy cream   
         8 oz Gruyere; grated   
     1 1/4 ts Kosher salt   
         1 ts Black pepper   
       
     Set oven @ 500ºF/260ºC.   
        
     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.   
        
     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.   
        
     In a large bowl, toss together croissants and sausage   
     mixture. In a separate bowl, whisk together eggs, milk,   
     cream, 1 1/2 cups cheese, salt and pepper.   
        
     Lightly oil a 9" x 13" 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.   
        
     When you’re ready to bake the casserole, set oven @   
     350ºF/175ºC. 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.   
        
     By: Melissa Clark   
        
     Yield: 8 to 10 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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