Pimento Cheese Sausage Croissant Casserole

Ingredients:

1 lb. ground pork sausage

2 large (3/4 oz. each) scallions, sliced (about 1/2 cup), plus more for garnish 

1 1/2 lb. day-old mini croissants (16 to 18), halved horizontally, divided 

1 (10-oz.) container pimiento cheese (about 1 cup), divided 

6 oz. sharp Cheddar cheese, shredded (about 1 1/2 cups), divided 

2 cups half-and-half 

1 1/2 tsp. salt 

3/4 tsp. black pepper, plus more for garnish 

3/4 tsp. granulated garlic 

1/2 tsp. cayenne pepper 

8 large eggs 

Directions 

• Heat a large skillet over medium-high, about 4 minutes. Add sausage; cook, stirring often to break into small pieces, until browned and cooked through, about 5 minutes. Stir in scallions; cook, stirring constantly, until softened, about 1 minute; remove from heat, and set aside. 

• Grease a 13- x 9-inch baking dish with butter; set aside. Set aside 12 of the croissant tops. Tear bottom croissant halves and remaining tops (4 to 6) into large (1 1/2- to 2-inch) pieces. Arrange two-thirds (about 8 cups) of torn croissants in an even layer in prepared baking dish, and dollop with 3/4 cup of the pimiento cheese. Sprinkle evenly with 1/2 cup of the Cheddar and half of sausage mixture (about 1 cup). Top evenly with remaining torn croissants (about 4 cups); sprinkle with 1/2 cup of the Cheddar and remaining half of sausage mixture (about 1 cup); set aside. 

• Whisk together half-and-half, salt, black pepper, garlic, cayenne pepper, and eggs in a large bowl. Pour half of egg mixture (about 2 cups) evenly over croissant mixture in baking dish. Working in batches, submerge reserved croissant tops in remaining egg mixture (about 2 cups) in bowl, turning as needed, until saturated, about 20 seconds. Arrange dipped croissant tops, cut side down, in even layer over top of croissant mixture in baking dish, gently pressing down. Pour any remaining egg mixture over top. Cover using aluminum foil, and let stand at room temperature for 1 hour. (Alternatively, cover using aluminum foil, and refrigerate for at least 8 hours or up to 12 hours . Let stand at room temperature for 30 minutes before proceeding.) 

•  Preheat oven to 350°F. Dollop casserole evenly with remaining pimiento cheese (about 1/4 cup), and sprinkle evenly with remaining 1/2 cup Cheddar. Cover using foil, and bake in preheated oven for 40 minutes; uncover and bake at 350°F until golden brown and set, about 10 minutes. Remove from oven, and let rest for 10 minutes before serving. Garnish with additional scallions and black pepper.