Ingredients:

  • 1.1 lbs large croissants, torn into 2-inch chunks
  • 1 lb pork breakfast sausage, casings removed
  • 2 large leeks, white and light green parts only, thinly sliced
  • 200g Gruyère cheese, freshly shredded
  • 100g sharp white cheddar, freshly shredded
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tsp Dijon mustard
  • 1/2 tsp ground nutmeg
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp fresh chives, finely chopped

Instructions:

  1. In a large skillet over medium-high heat, brown the pork sausage, breaking it into small crumbles until no pink remains (approx. 8 mins). Remove with a slotted spoon.
  2. In the remaining sausage fat, sauté the sliced leeks until translucent and fragrant (approx. 5 mins).
  3. Grease a 9x13 inch baking dish. Layer half of the torn croissants, all the sausage and leeks, and half of the shredded cheeses. Top with remaining croissants and remaining cheese.
  4. Whisk together eggs, milk, cream, mustard, nutmeg, salt, and pepper until smooth. Pour evenly over the casserole and press down lightly to submerge bread.
  5. Cover tightly with foil and refrigerate for at least 4 hours, or ideally overnight.
  6. Preheat oven to 375°F (190°C). Bake covered with foil for 25 minutes. Remove foil and bake for an additional 25 minutes until golden brown and set.