Croissant Breakfast Casserole

Step 1

Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole.

Step 2

Melt butter in a fry pan.

Step 3

Saute mushrooms and green onion until tender and liquid has evaporated.

Step 4

Set aside.

Step 5

Beat together eggs and milk.

Step 6

Pour half over croissants, layer mushroom mixture and cheeses on top, then pour over remaining liquid.

Step 7

Position croissant tops over the bottoms, cut side down.

Step 8

Let stand over night in the refrigerator.

Step 9

Bake at 350*F for 25 to 30 minutes or until set.

Step 10

Cover with foil if browns too quickly.