60 minutes
A delightful combination of flaky croissants, savory sausage, and creamy custard, baked to perfection.
Croissants, split in half lengthwise
0 lb
tablespoons
Scallions, white and light green parts thinly sliced, greens reserved
bunch
Sausage, casings removed
0 lb
cups
cups
Eggs, large
each
teaspoons
teaspoons
Gruyère Cheese, grated
cups
Flat Leaf Parsley, chopped, for garnish
to taste
1. Preheat Oven
Begin by preheating your oven to 350°F (175°C). Lightly grease a baking dish with extra-virgin olive oil, ensuring an even coat to prevent sticking and add a touch of flavor.
2. Cook Scallions
In a medium skillet over medium heat, warm the olive oil. Add the sliced white and light green parts of the scallions and cook until softened, about 3 minutes. The gentle cooking of the scallions will release their sweetness, which will blend beautifully with the savory sausage.
3. Cook Sausage
Add the sausage to the skillet, breaking it up with a spoon as it cooks. Continue to cook until the sausage is browned and fully cooked through, about 5 to 7 minutes. This step is crucial as the browned bits of sausage will contribute to the depth of flavor in your bake.
4. Mix Custard
Meanwhile, in a large bowl, whisk together the milk, heavy cream, eggs, salt, and black pepper. Whisking these ingredients thoroughly will ensure a smooth and creamy custard base, which is essential for a cohesive bake.
5. Assemble Bake
To assemble the bake, place the split croissants, cut side up, in the greased baking dish, arranging them in a single layer. Layer the cooked sausage and scallion mixture evenly over the croissants. Pour the milk mixture over the top, making sure to cover all the croissants. The liquid will soak into the croissants, making them wonderfully tender and flavorful.
6. Add Cheese
Sprinkle the grated Gruyere cheese evenly over the top. Gruyere’s nutty and creamy qualities will melt beautifully, adding a rich, cheesy layer to your bake.
7. Bake
Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and the custard is set. You’ll know it’s ready when a knife inserted into the center comes out clean.
8. Rest and Garnish
Once baked, let the dish rest for about 5 minutes before serving. This brief resting time allows the bake to set further and makes it easier to slice. Garnish with the reserved scallion greens and fresh parsley for a touch of color and freshness.
Swap the sausage for chopped sun-dried tomatoes, feta cheese, and Kalamata olives. Add sautéed spinach and a mix of fresh herbs like basil and oregano.
Omit the sausage and add a variety of mushrooms, maybe some roasted red peppers, and Swiss cheese for a rich, earthy dish.
Use crispy bacon as your protein, sautéed leeks for sweetness, and a sharp cheese like aged cheddar to complement the bacon's smokiness.
Spicy . Use chorizo or hot Italian sausage for a spicier kick. Sweet . Try maple-flavored or apple-infused sausage for a hint of sweetness. Herby . Go for a sausage with herbs like sage or fennel for an aromatic twist.
Incorporate leftover roasted chicken, a dollop of pesto, and mozzarella or provolone cheese for an Italian-inspired version.
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