Croissant Breakfast Casserole

 Pond Lady
5
(1) 1 Review
Prep Time
0
min.
Total Time
12
hr.
Servings

4 servings

What You Need

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Make It

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  • 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 overnight in the refrigerator.
  • Preheat oven to 350. Bake 25-30 minutes until set. Cover with foil if browns too quickly.

Notes

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  • BTO33 |

    I HAVE MADE THIS RECIPE FOR YEARS USING A STUFFING MIX INSTEAD OF THE CROISSANTS AND 1 LB SAUSAGE COOKED AND DRAINED. THE CROISSANTS WERE A VERY GOOD SUBSTITUTION TO THE MIX. THIS IS FANTASTIC ON A SUNDAY MORNING WHEN NO ONE WANTS TO COOK!

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