| Ingredients | |
|---|---|
| 1 lb | hot ground pork sausage |
| 1¼ C (5 oz) | shredded parmesan cheese |
| 1 tsp | salt |
| 6 | green onions, sliced |
| 1 (13 oz) pkg | mini croissants (about 24), torn |
| 3 C | milk |
| 1 C | heavy cream |
| 5 | large eggs, lightly beaten |
| 2 C | shredded gruyère cheese (about 8 oz) |
Directions
- Cook sausage about 8 minutes in a skillet over medium-high heat, stirring to crumble.
- Toss together sausage, Parmesan cheese, salt, green onion, croissants. Arrange mixture in a 13x9 baking dish with cooking spray.
- Whisk together milk, cream, eggs. Pour over the sausage mixture.
- Cover and chill dish for 8 hours.
- Preheat oven to 350°F. Uncover casserole, and sprinkle with Gruyère cheese.
- Bake 45 minutes or until golden. Let stand 10 minutes.