Buttery Breakfast Casserole

  • 10 Feb - 16 Feb, 2018
  • Mag The Weekly
  • Cookery


· 1lb. croissants (about 5-7), split in half lengthwise

· 1tbsp extra-virgin olive oil, more for baking dish

· 1 bunch spring onions (6-7), white and light green parts thinly sliced, greens reserved

· ¾ lb. sweet Italian sausage, casings removed

· 2tsp fresh sage, finely chopped

· 8 large eggs

· 3 cups whole milk

· 1 cup heavy cream

· 2 cups cheese, grated

· 1¼ tsp salt

· 1tsp black pepper


Heat oven to 250°C. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, five to 10 minutes (watch carefully to see that they do not burn). Let them cool, then tear into large bite-size pieces. In a medium skillet over medium-high heat, warm olive oil. Add sliced spring onions and sausage meat; cook, breaking up meat with a fork, until mixture is well browned, about five 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, one and a half cups of cheese, salt and pepper.

Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into the pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least four hours or overnight. When you are ready to bake the casserole, heat oven to 170°C. Scatter the remaining grated cheese over the top of the casserole. Transfer the dish to the oven and bake until casserole is golden brown and firm to the touch, for 45 minutes. Let it stand for 10 minutes, then garnish with sliced spring onions on top before serving.