- 2 tablespoons butter, plus 2 tablespoons melted
- 1-1/4 cups diced yellow onions
- 1 cup sliced mushrooms (if fresh, saute before adding to casserole)
- 6 slices thick sugar cured bacon, lightly dusted with flour
- 6 ounces sausage, crumbled
- 1/4 cup chopped green onions
- 8 large eggs
- 3 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon each – paprika, onion powder,
- nutmeg, brown sugar
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 8 stale croissants, torn into 1/2 inch pieces (about 7 cups)
- 2 cups shredded Gouda, Cheddar, or Monterey Jack
- 1/2 cup freshly grated Parmesan
Preheat the oven to 350 degrees. Lightly grease a 3-quart casserole dish and set aside. Cook bacon in oven on a rack approximately 20-30 minutes until crisp. Crumble into pieces.
In a large skillet, melt 1-1/2 tablespoons of the butter over medium-high heat. Add the onions, reduce the heat to medium, and cook, stirring, until soft and lightly caramelized, about 15 minutes. In a medium skillet, melt the remaining 1/2 tablespoon butter over medium-high heat. Add the sausage to the skillet and cook, stirring, until browned, about 5 minutes. Drain on paper towels. In a large bowl, beat the eggs. Add the milk, cream, salt, spices, and pepper and whisk to combine.
Add the croissants and let sit for 15 minutes. Add the sausage, bacon, onions, Gouda, mushrooms, and green onions – stir together and let sit for 10 minutes. Pour into the prepared dish; top with Parmesan; cover with aluminum foil to prevent from browning too much; and bake until almost completely set, about 1 hour but depends on pan depth.
Remove foil last 10-15 minutes of cooking to allow the top of casserole to cook and slightly set.