Croissant Egg Bake

Croissant Egg Bake





  1. In large skillet, heat oil over medium-high heat. Sauté shallots, mushrooms, ½ teaspoon salt and ¼ teaspoon pepper 5-7 minutes; set aside.
  2. Spray 9x13-inch baking pan with no stick cooking spray. In order, layer half croissant pieces, mushroom mixture, red peppers, cheese cubes and remaining croissant pieces. In large bowl, whisk together eggs, milk, mustard, herbs, ½ teaspoon salt and ½ teaspoon pepper. Pour over croissant mixture. Cover and refrigerate, several hours or overnight.
To Bake:
  1. Bake, uncovered, in preheated 350 F oven until center is set (55-60 minutes). Allow to set 5-10 minutes before serving.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.