Buttery Breakfast Casserole

cooking.nytimes.com

RSM

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

¾ pound sweet Italian sausage, casings removed

1 red or green pepper- finely chopped

¼ bacon cooked, chopped

2 teaspoons finely chopped fresh sage

8 large eggs

2 cups whole milk

1 cup heavy cream

8 ounces Gruyère, grated (2 cups)

1¼ teaspoons kosher salt

1 teaspoon black pepper

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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