Croissant Breakfast Casserole

"Adapted many years ago from a recipe in the Calgary Herald newspaper. It is a no fail recipe! Easy for the beginner cook and looks very elegant. Can be doubled and tripled with no problem! Cook time does not take into consideration overnight sitting time, so plan ahead!!"
 
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photo by iamafoodblog photo by iamafoodblog
photo by iamafoodblog
photo by zafellagalstaun photo by zafellagalstaun
photo by Cook In Northwest photo by Cook In Northwest
photo by Pismo photo by Pismo
photo by sloe cooker photo by sloe cooker
Ready In:
45mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • 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 and green onion until tender and liquid has evaporated.
  • Set aside.
  • Beat together eggs and milk.
  • 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.
  • Cover with foil if browns too quickly.

Questions & Replies

default avatar
  1. marianne1123
    Can this be baked ahead,frozen,and reheated when needed
     
  2. mspete2152
    Can this be put together ahead of time and frozen until the day before you want to bake?
     
  3. mspete2152
    Can this be put together ahead of time and frozen until the day before you want to bake?
     
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Reviews

  1. alnkathy
    This is fabulous! I served it at my Christmas breakfast and everyone loved it. I doubled the recipe, tripled the eggs (12), and added ham. Also used cheddar, mozzarella cheese and parmesan cheese. Baked about an hour. It was excellent. Definitely will make this again.
     
  2. The Boopster
    Yummo, Yummo, Yummo and Oh so Good as they would say. This is the best breakfast casserole that I have so far made. It is wonderful plain and also dressed up. I have made this with crab meat, shrimp, just to name a few. My husband who is a fussy person went for seconds and that is saying much. Thank you for such a wonderful and delicious recipe.
     
  3. BreadMeister
    I've made this several times. It is a hit each time. I generally add some ham to mine. <br/><br/>It is easy and quick. Putting together the night before helps with the next morning. This recipe is now a family standard!
     
  4. under12parsecs
    So good and such a wonderful way to use up odds and ends from the fridge! I used crimini mushrooms and a brown onion minced very fine then caramelized. I also added some chopped roasted red pepper and diced honey ham. (They were FAT little sammies!) I used a combo of extra sharp cheddar and ementaler (which absolutely made the dish for me!!) and added some mustard and a dash of cayenne to the egg mixture. I can see endless possibilities for this! Thanks Tasty!
     
  5. malleyfam
    Since I found this recipe, I've made it 5 or 6 times and am getting ready to prepare it for a Teacher Appreciation day at school. I've gotten nothing but raves every time I make it and it's a great vegetarian breakfast casserole option. I feel like I"m eating at Panera's when I make and serve this casserole!
     
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Tweaks

  1. Judi90
    Thank you MarieAlice for posting this recipe. I made this for brunch today for some friends and it was a big hit! I didn't have any swiss, mozzarella or parmesan cheese LOL! All I had was cheddar but it came out great! I added some chicken rashes instead of bacon. Simply fab!
     

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