CROISSANT BREAKFAST CASSEROLE RECIPES

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CROISSANT BREAKFAST CASSEROLE RECIPE - FOOD.COM



Croissant Breakfast Casserole Recipe - Food.com image

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!!

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 serving(s)

Number Of Ingredients 9

4 plain croissants
1 tablespoon butter
2 cups sliced fresh mushrooms
1/4 cup sliced green onion
4 eggs
1 cup milk
1 cup shredded swiss cheese
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese

Steps:

  • 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.

Nutrition Facts : Calories 590.6, FatContent 37.5, SaturatedFatContent 21, CholesterolContent 292.8, SodiumContent 649.7, CarbohydrateContent 33.2, FiberContent 2, SugarContent 8.2, ProteinContent 30.1

BUTTERY BREAKFAST CASSEROLE RECIPE - NYT COOKING



Buttery Breakfast Casserole Recipe - NYT Cooking image

The word “buttery” in the title refers to croissants, which make an especially rich foundation for this golden-topped baked breakfast classic. Toasting the croissants before building the casserole adds caramelized notes that can stand up to the bits of browned sausage, sage and melted Gruyère strewn throughout. Make this the night before a special breakfast or brunch, then pop it in the oven an hour before you plan to serve it.

Provided by Melissa Clark

Total Time 5 hours 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 11

1 pound croissants (about 5 to 7), split in half lengthwise
1 tablespoon extra-virgin olive oil, more for baking dish
1 bunch scallions (6 to 7), white and light green parts thinly sliced, greens reserved
3/4 pound sweet Italian sausage, casings removed
2 teaspoons finely chopped fresh sage
8 large eggs
3 cups whole milk
1 cup heavy cream
8 ounces Gruyère, grated (2 cups)
1 1/4 teaspoons kosher salt
1 teaspoon black pepper

Steps:

  • Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
  • In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork, until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
  • In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.
  • Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
  • When you’re ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.

Nutrition Facts : @context http//schema.org, Calories 546, UnsaturatedFatContent 15 grams, CarbohydrateContent 27 grams, FatContent 37 grams, FiberContent 2 grams, ProteinContent 25 grams, SaturatedFatContent 20 grams, SodiumContent 694 milligrams, SugarContent 10 grams, TransFatContent 0 grams

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