By Melissa ClarkTotal Time1½ hours, plus 4 hours or overnight chillingRating5(8,125)NotesRead community notesThe word “buttery” in the title refers to croissants, which make an especially rich foundation for this golden-topped baked breakfast classic. Toasting the croissants before building the casserole adds caramelized notes that can stand up to the bits of browned sausage, sage and melted Gruyère strewn throughout. Make this the night before a special breakfast or brunch, then pop it in the oven an hour before you plan to serve it.Featured in: A Breakfast Casserole That’s Comfort Food at Sunrise or to save this recipe.Subscriber benefit: give recipes to anyoneAs a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.SubscribePrint OptionsInclude recipe photoAdvertisementIngredientsYield:8 to 10 servings1pound croissants (about 5 to 7), split in half lengthwise1tablespoon extra-virgin olive oil, more for baking dish1bunch sca...
