CROISSANT BREAKFAST CASSEROLE
Steps:
- In a small bowl, mix marmalade, preserves, orange juice and zest. Arrange croissant bottoms in a greased 13x9-in. baking dish. Spread with 1-1/2 cups marmalade mixture. Add croissant tops., In another bowl, whisk eggs, cream and extract; pour over croissants. Spoon remaining marmalade mixture over tops. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving. Serve with strawberries.
Nutrition Facts : Calories 314 calories, Fat 10g fat (5g saturated fat), Cholesterol 117mg cholesterol, Sodium 280mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.
STUFFED CROISSANT BREAKFAST CASSEROLE RECIPE - (4.5/5)
Provided by cindygwest
Number Of Ingredients 12
Steps:
- Preheat the broiler. Slice the croissants in half horizontally. Arrange croissant halves, cut sides up, in a single layer on an extra--arge baking sheet. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until light brown. Set aside. In a very large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside. Cook onion, sweet peppers, mushrooms, and basil in hot bacon drippings about 5 minutes or until vegetables are almost tender, stirring occasionally. Add spinach; stir until wilted and well coated. Transfer onion mixture to a colander set in sink; drain. Stir in bacon. Set aside. In a greased 3-quart rectangular baking dish, arrange croissant bottoms, cut sides up, in a single layer, overlapping slightly. Sprinkle cheese over croissants. Spoon onion mixture over cheese; add croissant tops, cut sides down. In a large bowl, beat eggs with a rotary beater; beat in milk, mustard and black pepper. Carefully pour egg mixture over strata; gently press down on croissants. Cover and chill in the refrigerator for 8 to 24 hours. Uncover strata. Let stand at room temperature for 30 minutes. Bake, uncovered, in a 325 degree F oven for 50 to 55 minutes or until a knife inserted near the center comes out clean and strata puffs up, covering with foil the last 15 minutes of baking time to avoid overbrowning. Remove from oven. Let stand for 10 minutes before serving. Serve warm. Makes 10 to 12 servings.
CROISSANT BREAKFAST CASSEROLE
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
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
EASY CROISSANT BREAKFAST CASSEROLE
A co-worker brought this to a potluck and it was the bomb! I can't believe I never thought of this before! It is just too easy. I wonder if it could be made the day before?
Provided by Doxie lover in the
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Lightly butter large casserole dish (optional). Unroll croissants and lay flat in single layer in large casserole dish.
- Brown sausage in pan and layer on top of croissants.
- In seperate bowl, scramble eggs with 1/2 and 1/2, salt and pepper. Layer on top of sausage.
- Cover with remaining cheese and bake at 350 degrees for 30-45 minutes.
STUFFED CROISSANT FRENCH TOAST
Make and share this Stuffed Croissant French Toast recipe from Food.com.
Provided by Danny Beason
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a shallow bowl wide enough to immerse croissant, whisk eggs until light yellow.
- Add milk, half& half, vanilla and seasonings and mix together.
- Slice croissant and spread cream cheese on bottom half.
- Lay sliced fruit on top of cream cheese and cover with top croissant half.
- Dip in egg mixture and fry in butter till brown.
- Flip over and brown other side.
Nutrition Facts : Calories 322.6, Fat 18.3, SaturatedFat 9.8, Cholesterol 157.1, Sodium 487.4, Carbohydrate 29.2, Fiber 1.5, Sugar 6.7, Protein 9.8
MUSHROOM-STUFFED CROISSANT CASSEROLE
Make and share this Mushroom-Stuffed Croissant Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Butter a 9-inch square casserole.
- Arrange the croissant bottoms, cut sides up, in the bottom of the dish.
- Melt the 1 tablespoon butter in a skillet and add the mushrooms and green onions.
- Saute over medium heat, stirring, for 2-3 minutes, until the liquid is evaporated.
- Remove from the heat.
- Whisk the eggs and milk together in a small bowl and pour half of the mixture over the croissants.
- Top with the mushroom mixture.
- Top with the cheeses, then pour the remaining liquid over the top.
- Position the croissant tops, cut side down, over the bottoms, with the filling mixture in between.
- Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking.
- Preheat the oven to 350°.
- Bake the casserole for 35-40 minutes, or until set.
- Let stand 10 minutes before serving.
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
BAKED STUFFED CROISSANT
Make and share this Baked Stuffed Croissant recipe from Food.com.
Provided by Ted Mizerek
Categories Breakfast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Split croissants horizontally. (They don't need to be really fresh. Packaged croissants work fine.) Spread cream cheese on each open side. Spread orange marmalade on one side and make a sandwich with the top. (Substitutions for the orange marmalade may be other jams or fresh fruit).
- Oil a large casserole or 9x12 cake pan and place the croissants into the pan.
- Whip together eggs,orange juice,milk,nutmeg,salt,vanilla and almond extract.
- Pour the egg mixture over the filled croissants. Cover and refrigerate overnight.
- Next morning, let stand at room temperature for 30 minutes. Remove the croissants and place on a cookie sheet or baking stone which has been lightly oiled. Bake at 350°F for 30 minutes. Or, poke fork holes in the croissant and let sit in the egg mixture for 15 minutes and bake at 400°F for 15 to 20 minutes. Sprinkle with powdered sugar and serve hot.
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