Stuffed Croissant Breakfast Casserole Recipe 455

STUFFED CROISSANT BREAKFAST CASSEROLE RECIPE - (4.5/5)

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.

BAKED STUFFED CROISSANT

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.

MUSHROOM-STUFFED CROISSANT CASSEROLE

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.