Croissant Breakfast Casserole with Mushrooms and Asparagus

This sinfully rich Croissant Breakfast Casserole is a family favorite. A wonderful brunch star especially perfect for Christmas morning as it is assembled the night before. Years ago I changed my middle name to Easy and haven’t regreted my decision. I love to cook and especially arround the holidays I look for deliciously easy recipes since I can’t stop cooking for family and friends!


8 plain croissants

2 tablespoon butter, cabot creamory

2 cups sliced fresh mushrooms

1/4 cup sliced green onion

2 cups chopped asparagus

8 eggs

2 cups half and half

2 teaspoon french thyme

1 teaspoon pepper

2 cup shredded Swiss cheese, Kraft cheese

2 cup shredded mozzarella cheese, Kraft chesse

1/2 cup Parmesan cheese


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

Melt butter in a frypan. Saute mushrooms, green onion, and asparagus until tender and liquids have evaporated. Set aside.

Beat together eggs and half and half. Pour half over croissants, layer mushroom mixture and cheeses on top, then pour over the remaining liquid. Position croissant tops over the bottoms cut side down.

Let stand overnight in the refrigerator.

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



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