Croissant Salmon Or Ham Breakfast Casserole Food

CROISSANT & SALMON (OR HAM) BREAKFAST CASSEROLE

Croissant & Salmon (or Ham) Breakfast Casserole image

This is quick, easy & delicious! Assemble on Saturday night, then pop it into the oven & let it cook while you read the Sunday morning newspaper. The recipe comes from Harrowsmith Country Life.

Provided by CountryLady

Categories Breakfast

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

6 -8 plain croissants, depending on size,day old is fine
8 ounces swiss cheese, grated
4 ounces smoked salmon or 4 ounces cooked ham, chopped
2 tablespoons fresh chives or 2 tablespoons green onions, chopped
12 large eggs
3 cups milk
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Butter a 9 x 13 inch ovenproof dish& set aside.
Slice the croissants in half (as if you were making a sandwich)& reserve the top halves.
Cube the bottom halves& place in a very large mixing bowl.
Mix in the cheese, salmon (or ham)& chives; set aside.
Mix eggs, milk& seasonings in a separate bowl; add to the croissant mixture& combine well.
Spoon into the prepared baking dish.
Arrange the reserved croissant halves on top of the casserole.
Gently press into the egg mixture to ensure that they get moistened.
Bake in a reheated 350F oven for 50 minutes to an hour or until puffed up& golden brown.

CROISSANT BREAKFAST CASSEROLE

Croissant Breakfast Casserole 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!!

Provided by MarieRynr

Categories Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

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, Fat 37.5, SaturatedFat 21, Cholesterol 292.8, Sodium 649.7, Carbohydrate 33.2, Fiber 2, Sugar 8.2, Protein 30.1

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