Thursday, March 24, 2016

Wake up to Easter brunch

The robins are chirping, Peter Cottontail is hopping down the bunny trail, and your guests are on the way. Make your Easter brunch egg-stra easy by setting the table a day or so early, and relax with this make-ahead brunch dish to share with a few family members or with a crowd. 

Cheesy Sausage and Croissant Casserole
Prepare this rich and substantial casserole the night before, pop it in the oven in the morning, and it will be hot and bubbly by the time your guests arrive.

Serves 9
½ pound crumbled, cooked sausage, mild or spicy
1 ¼ cups shredded Parmesan cheese
1 teaspoon kosher salt
3 green onions, sliced
18 mini croissants, torn
Vegetable cooking spray
2 cups milk
1 cup heavy cream
5 large eggs, lightly beaten
2 cups shredded Gruyère cheese

In a large bowl, toss together the sausage, Parmesan, salt, onions and croissants and arrange in a 13 x 9 baking dish, coated with cooking spray. 

Whisk together milk, cream and eggs and pour over sausage mixture. Cover and chill eight hours. 

Heat oven to 350 F. Uncover casserole, and sprinkle with Gruyère. Bake 45 minutes or until browned and bubbly.
(Recipe adapted from Southern Living)

Have a wonderful Easter! 

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