Croissant Breakfast Casserole
INGREDIENTS
- 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
DIRECTIONS
- Split croissants in half and place bottoms cut side up in one layer in a pammed rectangular 8x8 casserole
- Melt butter in a fry pan
- Saute green onions and mushrooms until tender and any liquid has evaporated
- Set aside
- Beat together eggs and milk
- Layer half over croissants layer mushroom mixture and cheeses on top then pour over remaining liquid
- Position croissant tops cut side down over the bottoms
- Let stand covered in the fridge overnight
- Bake uncovered at 350o for 30 min or until set
- Cover with foil if it browns too quickly