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Breakfast casserole
Prepare my croissant breakfast casserole in 10 minutes. Leave in the fridge overnight and bake for 30 mins the next morning.
Serve with a fresh fruit platter for the ultimate make-ahead breakfast or brunch.
Ingredients
- 4 small croissants
- 1 tablespoon butter
- 2 cups sliced fresh mushrooms
- 1 small brown onion, chopped
- 4 free range eggs
- 1 cup milk
- 250 ml tasty cheese, shredded
Method
- Split croissants in half and place bottoms cut side up in a casserole dish.
- Saute mushrooms and green onion in butter.
- Set aside.
- Beat together eggs and milk.
- Pour half egg mixture over croissants.
- Layer mushroom mixture and cheeses on top.
- Pour over remaining egg mixture.
- Position croissant tops over the bottoms, cut side down.
- Let stand overnight in the refrigerator.
- Bake at 350*F for 25 to 30 minutes or until set.
Recipe adapted from Croissant Breakfast Casserole | www.food.com
Image: www.notquitevegetarian.com
