4 plain croissants
1 tbsp butter
2 c sliced fresh mushrooms
1/4 c sliced green onions
4 eggs
1 c milk
1 c swiss chesse, shredded
1 c mozarella cheese, shredded
1/4 c parmesan cheese
Split croissants in half.
Place bottom, vut side up, in a 9x13 baking dish
Melt butter in a frying pan
Saute mushrooms and green onion until tender and liquid has evaporated
Set aside
Beat together eggs and milk
Pour half over the croissants
Layer mushroom mixture and cheeses on top and the pour remaining liquid over top.
Position croissant tops, cut side down, over top of bottoms
Let standt over night in the refridgerator
Bake at 350 for 25-30 minutes until set
Cover with foil if it browns to quickly
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment