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May 7th, 2009, 02:05 PM
Croissant Breakfast Casserole

Oven: 350
25—30 Minutes

4 plain croissants
1 T butter
2 c sliced fresh mushrooms
1/4 c sliced green onions
4 eggs
1 c milk
1 c shredded swiss cheese
1 c shredded mozzarella cheese
1/4 c parmesan cheese
2 c diced red peppers (opt)
2 c diced ham (opt)

Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole. Melt butter in a fry pan. Sauté mushrooms and green onion until tender and liquid has evaporated. Set aside. Beat together eggs and milk. Pour half over croissants, layer mushroom mixture, red peppers, ham and cheeses on top, then pour over remaining liquid. Position croissant tops over the bottoms, cut side down. Let stand over night in the refrigerator. Bake until set. Cover with foil if browns too quickly.