Croissant Breakfast Casserole

Croissant Breakfast Casserole



 4 plain croissants

 1 T. butter

 2 cups sliced fresh mushrooms

 1/4 cup sliced green onions

 2 cups diced red peppers (opt)

4 eggs

 1 cup milk

 1 cup shredded Swiss cheese

 1 cup shredded mozzarella cheese

 1/4 cup parmesan cheese

2 cups diced ham (opt)


Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole. Melt butter in a fry pan. Sauté red peppers (if desired), mushrooms and green onion until tender and liquid has evaporated. Set aside. Beat together eggs and milk. Pour half over croissants, layer mushroom mixture, ham (if using) and cheeses on top, then pour over remaining liquid. 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. Cover with foil if browns too quickly.

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