Croissant Breakfast Casserole with Mushrooms and Asparagus
8 plain croissants
2 tablespoon butter
2 cups sliced fresh mushrooms
1/4 cup sliced green onion
2 cups chopped asparagus
8 eggs
2 cups half and half
2 teaspoon french thyme
1 teaspoon pepper
2 cup shredded Swiss cheese
2 cup shredded mozzarella cheese
1/2 cup Parmesan cheese
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, green onion and asparagus until tender and liquid has evaporated.
Set aside.
Beat together eggs and half and half.
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*F for 25 to 30 minutes or until set.
Melt butter in a fry pan.
Saute mushrooms, green onion and asparagus until tender and liquid has evaporated.
Set aside.
Beat together eggs and half and half.
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*F for 25 to 30 minutes or until set.
Comments