Chef’s Note

“Not your typical deli sandwich! Wow. This is like a savory French toast on steroids, with just a portion of the effort. Be sure to use a flavorful, high-quality sausage. It’ll only add to the “what-I-made-this-myself?” sentiment you’re sure to feel.”








  • 34 lb loose sausage
  • 1 tablespoonolive oil
  • 10 largeeggs
  • 12 cuphalf-and-half
  • 13 cup packed fresh parsley leaves, coarsely chopped
  • 2 scallions, thinly sliced
  • 12 cup packed grated parmesan cheese or 12 cupcheddar cheese
  • 8 largecroissants, cut in half crosswise
  • Directions

  • Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Spray parchment with nonstick baking spray.
  • Place sausage in a medium skillet over medium high heat. Add olive oil and cook, stirring, until sausage is golden and cooked through, about 8 minutes. Remove sausage to a plate.
  • In a large bowl, combine eggs and half-and-half. Whisk until smooth. Add parsley, scallions, and cheese. Season with salt and pepper. Thoroughly dip a croissant half into egg mixture and place on sheet pan. Repeat with remaining croissant halves, shingling them to fit. If any additional egg mixture remains, pour on top of croissants. Top mixture with sausage pieces and transfer to oven. Bake until egg mixture is set and croissants are golden brown, about 18-20 minutes.
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