Breakfast Croissant Casserole

By rainmaker

Ingredients

• 4 4 4 plain croissants
• 1 1 1 tablespoon butter
• 2 2 2 cups sliced fresh mushrooms
• 1/4 1/4 1/4 cup sliced green onion
• 4 4 4 eggs
• 1 1 1 cup milk
• 1 1 1 cup shredded swiss cheese
• 1 1 1 cup shredded mozzarella cheese
• 1/4 1/4 1/4 cup parmesan cheese

Details

Servings 4

Preparation

Step 1

Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole.

Melt butter in a fry pan.

Saute mushrooms and green onion until and liquid has evaporated. Set aside.

Beat together eggs and milk.

Pour half over croissants, layer mushroom mixture 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 at 350 degrees for 25 to 30 minutes or until set.

Cover with foil if browns too quickly.