A delightful breakfast dish featuring croissants, sautéed vegetables, and a blend of cheeses, perfect for a cozy morning.
Slice the croissants in half horizontally and place the bottoms, cut side up, in a single layer in a rectangular casserole dish.
Ensure the croissants fit snugly in the dish to create an even base.
Melt the butter in a fry pan over medium heat.
Use medium heat to prevent the butter from burning.
Sauté the mushrooms and green onions in the butter until tender and the liquid has evaporated.
Cook until the mushrooms are golden brown for enhanced flavor.
In a mixing bowl, whisk together the eggs and milk until well combined.
Whisk thoroughly to ensure a smooth custard mixture.
Pour half of the custard mixture over the croissant bottoms.
Let the croissants soak for a minute to absorb the custard.
Layer the sautéed vegetables and cheeses evenly over the croissants.
Distribute the ingredients evenly for consistent flavor in every bite.
Pour the remaining custard mixture over the layered ingredients.
Ensure the custard covers all the ingredients for even cooking.
Place the croissant tops over the layers, cut side down.
Press gently to ensure the tops adhere to the layers.
Cover the dish and refrigerate overnight to allow the flavors to meld.
Overnight refrigeration ensures the custard fully soaks into the croissants.
Bake the casserole in a preheated oven at 350°F for 25-30 minutes or until set.
Cover with foil if the top browns too quickly.
Serve warm and enjoy your delicious breakfast bake.
Pair with a fresh fruit salad for a complete meal.
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