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Breakfast casserole

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Croissant breakfast casserole

 

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

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