Croissant Breakfast Casserole
  • Servings: 4-6
  • 4 plain croissants
  • 1 tbs butter
  • 2 cups sliced fresh mushrooms
  • 1/4 cup sliced green onions
  • 4 eggs
  • 1 cup milk
  • 1 cup shredded Swiss cheese
  • 1 cup shredded Mozzarella cheese
  • 1/4 cup Parmesan cheese
  1. Split croissants in half and place bottoms cut side up in one layer in a pammed rectangular 8x8 casserole
  2. Melt butter in a fry pan
  3. Saute green onions and mushrooms until tender and any liquid has evaporated
  4. Set aside
  5. Beat together eggs and milk
  6. Layer half over croissants layer mushroom mixture and cheeses on top then pour over remaining liquid
  7. Position croissant tops cut side down over the bottoms
  8. Let stand covered in the fridge overnight
  9. Bake uncovered at 350o for 30 min or until set
  10. Cover with foil if it browns too quickly
It is a no fail recipe! Easy for the beginner cook and looks very elegant. Can be doubled and tripled with no problem! It needs overnight sitting time, so plan ahead!!