Croissant Breakfast Casserole



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


1 Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole.
2 Melt butter in a fry pan.
3 Saute mushrooms and green onion until tender and liquid has evaporated.
4 Set aside.
5 Beat together eggs and milk.
6 Pour half over croissants, layer mushroom mixture and cheeses on top, then pour over remaining liquid.
7 Position croissant tops over the bottoms, cut side down.
8 Let stand over night in the refrigerator.
9 Bake at 350*F for 25 to 30 minutes or until set.
10 Cover with foil if browns too quickly.

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