Overnight Italian Breakfast Recipes

Steps:

• Spray 13x9 inch (3 qt.) glass baking dish with non-stick cooking spray.
• Cook sausage in large skillet over med.
• high heat until no longer pink, stirring freqeuntly.
• Drain Place bread cubes in sprayed baking dish.
• Sprinkle evenly with cooked sausage, mushrooms and onions.
• In a large bowl, combine eggs, half and half, dry mustard and salt; beat lightly.
• Slowly pour egg mixture evenly over mixture in baking dish; press down lightly.
• Sprinkle with cheese.
• Cover tightly; refrigerate at least 8 hours or overnight.
• Heat oven to 350F.
• Uncover; bake 1 hour or until golden brown and knife inserted in center comes out clean.
• Let stand 10 minutes before serving.

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.