Stuffed Breakfast Croissants
Preheat oven to 350 degrees.
- 4 bakery-fresh croissants
4 large eggs
1 and 1/2 cups mushrooms - sliced
1 cup milk
1 cup shredded swiss cheese
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese
1/4 cup green onions - chopped
1 Tablespoon butter
1/4 teaspoon salt
Prepare a 10x10ish casserole dish with a light coating of cooking spray.
Slice each croissant in half as if you werw making sandwich. Place the bottom halves in the casserole dish with the cut-sides up. It's okay if you have to squeeze them in to fit.
In a medium fry pan over medium heat, melt the butter. Add the mushrooms and onions and saute until both are tender and mushrooms start to brown.
In a separate bowl, beat the eggs with the milk and salt.
Pour 1/2 of egg mixture over the croissants in the casserole dish. Next, spoon mushrooms and onions evenly over croissants. Follow this with all of the cheeses sprinkled evenly. Cover with remaining egg mixture.
Place the tops of the croissants over their respective bottoms.
Bake for about 25 minutes minutes until egg is completely set.
Let stand for 10 minutes. Serve warm using each croissant as a portion.
A fairly simple and super fun recipe. P.S. It's delicious!!
Mr Breakfast would like to thank DixieChick for this recipe.
Recipe number 1693. Submitted 4/2/2006.