This warm, casserole-style dish can be made ahead of time and popped in the oven when you get home. Hello, MondayMeal! Presented by bceggs
8 large store-bought croissants , sliced in half horizontally1 450-g pkg mild Italian sausage meat , casings removed1 cup grated GruyerePosition oven racks in centre and bottom of oven. Preheat to 350F. Arrange croissant halves on 2 baking sheets. Toast in centre and bottom of oven, switching sheets halfway through, until slightly crisp, about 6 min. Whisk eggs with milk and broth in a medium bowl until smooth.
Heat a large non-stick frying pan on medium. Add oil, then sausage. Cook, breaking up meat with a wooden spoon, until no pink remains, about 5 min. Add onion and garlic, and cook until onion is soft, 2 to 3 min. Stir in mushrooms and cook until soft, 4 to 5 min. Season with fresh pepper. Arrange a layer of croissant halves, about 8, cut side down on the bottom of a 9 x 13-in. baking dish. Scatter half of sausage mixture, then half of cheese overtop. Pour half of egg mixture evenly over cheese. Layer with remaining croissants, sausage mixture and cheese. Drizzle with remaining egg mixture. Using clean hands, press down croissants to make sure they’re covered in egg mixture. Let stand for 5 min to soak up liquid. Cover with foil.
Bake in centre of oven for 25 min, then remove foil and continue to bake until a knife inserted in centre and edges of strata comes out clean, 35 to 40 more min. Sprinkle with parsley before serving.Cover baked and cooled strata with foil and refrigerate overnight. Reheat in centre of 400F oven, covered with foil, until warm, about 1 hour.
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