SAUSAGE CREAM CHEESE CROISSANT RECIPES

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BREAKFAST TATER-TOT CASSEROLE RECIPE - FOOD.COM - RECIPES ...



Breakfast Tater-Tot Casserole Recipe - Food.com - Recipes ... image

Make and share this Breakfast Tater-Tot Casserole recipe from Food.com.

Total Time 1 hours 50 minutes

Prep Time 1 hours

Cook Time 50 minutes

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons butter
2 lbs frozen tater tots
4 eggs
1 cup milk
3 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
1 cup sour cream
5 chives, chopped
1/2 lb spicy breakfast sausage
2 teaspoons seasoning salt
1 tablespoon hot sauce
1/4 cup breadcrumbs or 1/4 cup seasoned stuffing mix
salt and pepper

Steps:

  • Prepare a glass baking dish (at least 8x10) by spreading butter along the bottom and sides.
  • In a bowl, mix eggs, milk, sour cream, chives, seasoned salt, hot sauce and salt and pepper and whisk until well blended.
  • Add 2 cups cheddar and 1 cup mozzarella cheese and tots to mixture. Mix well until all tots are coated and all ingredients mixed.
  • In small pan, cook sausage until just before done (sausage will finish in the oven), drain well and add to tot mixture.
  • Pour the mixture into your pre-greased baking pan and top with the rest of the cheese and the bread crumbs. Spread topping evenly.
  • Bake at 350 degrees for 45 minutes or until topping is golden brown.

Nutrition Facts : Calories 1587.5, FatContent 114.1, SaturatedFatContent 54.2, CholesterolContent 420.6, SodiumContent 2721.5, CarbohydrateContent 81.9, FiberContent 6, SugarContent 3.7, ProteinContent 61.2

BUTTERY BREAKFAST CASSEROLE RECIPE - NYT COOKING



Buttery Breakfast Casserole Recipe - NYT Cooking image

The word “buttery” in the title refers to croissants, which make an especially rich foundation for this golden-topped baked breakfast classic. Toasting the croissants before building the casserole adds caramelized notes that can stand up to the bits of browned sausage, sage and melted Gruyère strewn throughout. Make this the night before a special breakfast or brunch, then pop it in the oven an hour before you plan to serve it.

Provided by Melissa Clark

Total Time 5 hours 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 11

1 pound croissants (about 5 to 7), split in half lengthwise
1 tablespoon extra-virgin olive oil, more for baking dish
1 bunch scallions (6 to 7), white and light green parts thinly sliced, greens reserved
3/4 pound sweet Italian sausage, casings removed
2 teaspoons finely chopped fresh sage
8 large eggs
3 cups whole milk
1 cup heavy cream
8 ounces Gruyère, grated (2 cups)
1 1/4 teaspoons kosher salt
1 teaspoon black pepper

Steps:

  • Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
  • In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork, until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
  • In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.
  • Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
  • When you’re ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.

Nutrition Facts : @context http//schema.org, Calories 546, UnsaturatedFatContent 15 grams, CarbohydrateContent 27 grams, FatContent 37 grams, FiberContent 2 grams, ProteinContent 25 grams, SaturatedFatContent 20 grams, SodiumContent 694 milligrams, SugarContent 10 grams, TransFatContent 0 grams

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