Ingredients
- 6-8 medium-sized croissants (preferably day-old)
- 8 large eggs, beaten
- 2 cups whole milk (or milk alternative)
- 1-2 cups shredded cheese (cheddar, mozzarella, or a blend)
- 1 cup fresh mushrooms (button, cremini, or shiitake)
- 1 cup vegetables (bell peppers or spinach, optional)
- Fresh thyme or parsley, to taste
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C).
- Tear croissants into bite-sized pieces and place in a greased 9×13 baking dish.
- In a skillet, melt a tablespoon of butter over medium heat. Sauté sliced mushrooms for about 5 minutes until golden and tender. Season with salt and pepper.
- In a mixing bowl, whisk together eggs, milk, salt, and pepper.
- Pour egg mixture over croissant pieces. Add sautéed mushrooms and sprinkle shredded cheese on top. Add herbs and stir gently.
- Bake for 30-35 minutes, until the top is golden and eggs are set.
- Allow to cool for 10 minutes before slicing.
Notes
Use day-old croissants for better absorption. Let the casserole sit for a few minutes before cutting to ensure clean slices.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
- Diet: Vegetarian