4 plain croissants
1 tbsp butter
2 cups mushrooms, sliced (fresh are best)
1/4 cup green onions, sliced
1 cup milk
1 cup shredded swiss cheese
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese
Split croissants in half and place cut side up in one layer in a rectangular casserole.
In a frying pan, melt butter then saute mushrooms and green onion until tender and liquid has evaporated.
Beat together eggs and milk.
Pour half of egg mixture over croissants, then layer mushroom mixture and cheeses on top, then pour over remaining egg mixture.
Position croissant tops over the bottoms, cut side down (like a sandwich).
Let stand over night in the refrigerator.
Bake at 350F for 25-30 mins or until set.
Cover with foil if it browns too fast