📝 Instructions
= Recipe
1. Heat oven to 500°F. Toast 1 lb croissants, split in half lengthwise, cut side up on a baking sheet until golden, 5-10 minutes. Cool and tear into large bite-size pieces.
2. In a medium skillet over medium-high heat, warm 1 tbsp extra-virgin olive oil. Cook 1 bunch scallions, white and light green parts thinly sliced, and 0.75 lb sweet Italian sausage, casings removed, breaking up meat, until well browned, 5 minutes. Stir in 2 tsp fresh sage, chopped. Remove from heat.
3. Toss croissant pieces and sausage mixture together. In a separate bowl, whisk 8 eggs, 3 cups whole milk, 1 cup heavy cream, 6 oz Gruyère (1.5 cups), grated, 1.25 tsp kosher salt, and 1 tsp black pepper.
4. Oil a 9x13 baking dish. Spread croissant mixture evenly. Pour custard over, pressing down to absorb liquid. Cover and refrigerate at least 4 hours or overnight.
5. Heat oven to 350°F. Scatter remaining 2 oz Gruyère (0.5 cup) on top. Bake until golden and firm, 45 minutes. Rest for 10 minutes. Garnish with reserved scallion greens.
