Author: Oona Sapunor-Pfaff
The holidays are one of my most favorite times of the year, but they can be EXHAUSTING! Don’t worry about stressing out over what to serve your guests for breakfast because we have you covered! We have tested and added our own little twist to this delicious New York Times Magazine recipe for a buttery croissant breakfast strata casserole. It hits the spot and is just what you want to pop in the oven with no morning prep after a long evening of entertaining. We totally appreciate how simple and savory this breakfast or brunch option is.
Original recipe can be found, HERE.
The Day After Breakfast Strata
- 5-7 croissants cut in half lengthwise
- 1 tablespoon extra-virgin olive oil plus a little extra to coat the baking dish
- 1 bunch of green onions thinly sliced (save some for garnish)
- ¾ pound sweet Italian sausage (I used 1 pound of chicken sausage for an additional option)
- 2 teaspoons finely chopped fresh sage
- 8 large eggs
- 3 cups whole milk
- 1 cup heavy cream
- 8 ounces Gruyere cheese (2 cups grated)
- 1 ¼ teaspoons kosher salt
- 1 teaspoon black pepper
- Preheat oven to 500 degrees. Spread croissant halves on a large baking sheet and toast cut side up, until golden brown. About 5-10 minutes. Once cooled, tear into bite sized pieces.
- In a medium skillet over medium-high heat warm olive oil. Add sliced green onions and crumble sausage meat into pan cooking until meat is browned, about 5 minutes. Stir in sage and remove from heat.
- In a large bowl, mix together croissant pieces and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 ½ cups of cheese, and salt and pepper.
- Lightly oil a 9- x 13-inch baking dish. Pour croissant and sausage mixture into dish and spread it out evenly. Pour the egg mixture into the pan, pressing croissants down gently with a spoon to help absorb the liquid. Cover the dish with plastic wrap and refrigerate at least 4 hours or (preferably) overnight.
- Preheat the oven to 350 degrees. Sprinkle the remaining ½ cheese over the top (I always do extra because cheese is the best!) and bake in the oven for 45-50 minutes. You want the casserole to look golden brown and be firm to the touch. Let the casserole rest for 10 minutes. Garnish with chopped green onion and serve.
* We like a little spice, so a few dashes of your favorite hot sauce make this breakfast strata a morning after brunch champion with friends and family!