Prep time: 15 minutes Cook time:
40 minutes Serves 6
This easy and elegant recipe starts with croissants and breakfast sausages. A touch of applesauce adds some tart sweetness. You make it the night before, then bake when you’re ready to eat. Serve with more maple syrup and some crisp bacon.
Nonstick baking spray
8 large croissants, torn into pieces
1 (10-ounce) package fully cooked breakfast sausage, chopped
7 large eggs
½ cup light cream
⅓ cup sour cream
⅓ cup maple syrup
¼ cup applesauce
3 tablespoons light brown sugar
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon sea salt
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1.
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Coat a 9-by-13-inch baking dish with baking spray. Arrange the croissants and chopped sausages in the baking dish in an even layer. |
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2.
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In a large bowl, combine the eggs, light cream, sour cream, maple syrup, applesauce, brown sugar, vanilla, cinnamon, and salt and beat until smooth. Pour into the pan over the croissants and sausages. |
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3.
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Cover and refrigerate overnight. |
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4.
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In the morning, preheat the oven to 350°F. |
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5.
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Uncover the pan and bake for 35 to 45 minutes, until the casserole is puffed and golden. Cut into pieces to serve. |
Substitution: For a vegetarian option, you can omit the sausages. Instead, core and chop 2 Granny Smith apples and sauté in 1 tablespoon butter for 4 to 5 minutes, until tender. Combine with the croissants in the baking dish and add ½ cup chopped pecans. Proceed with the recipe.
