Croissant Breakfast Casserole

1. 1

   Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole.

2. 2

   Melt butter in a fry pan.

3. 3

   Saute mushrooms and green onion until tender and liquid has evaporated.

4. 4

   Set aside.

5. 5

   Beat together eggs and milk.

6. 6

   Pour half over croissants, layer mushroom mixture and cheeses on top, then pour over remaining liquid.

7. 7

   Position croissant tops over the bottoms, cut side down.

8. 8

   Let stand over night in the refrigerator.

9. 9

   Bake at 350*F for 25 to 30 minutes or until set.

10. 10

    Cover with foil if browns too quickly.

* Per serving · 4 servings · Values may vary.

No additional tips available.