Ingredients:

  • 8 to 10 large day-old croissants (approx. 1 lb), torn into 2-inch chunks
  • 2 tablespoons unsalted butter, softened
  • 8 large eggs, room temperature
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 teaspoon nutmeg
  • 1 lb ground breakfast sausage, browned and drained
  • 2 cups Gruyère or sharp white Cheddar cheese, shredded
  • 3 green onions, thinly sliced

Instructions:

  1. Preheat your oven to 350°F (180°C).
  2. Use the 2 tablespoons of softened butter to coat the 9x13 dish heavily.
  3. Brown the 1 lb of sausage in a skillet over medium heat.
  4. Tear the 8-10 croissants into 2 inch chunks and spread them on a tray. If they feel soft, toast them for 5 mins first.
  5. Combine 8 eggs, 2 cups heavy cream, 1 cup milk, mustard, salt, pepper, and nutmeg.
  6. Toss the croissant chunks, browned sausage, and 1.5 cups of cheese in the prepared dish.
  7. Slowly empty the custard over the bread mixture.
  8. Sprinkle the remaining 0.5 cups of cheese and sliced green onions on top.
  9. Place in the oven for 45 minutes.
  10. Let it sit on the counter for 10 minutes before slicing.