A Little Bit of This and That» Breakfast casserole http://www.alittlebitofthisandthat.com The Adventures of a Stay at Home Mom Mon, 09 Jan 2012 17:42:54 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Croissant Breakfast Casserole http://www.alittlebitofthisandthat.com/croissant-breakfast-casserole/?utm_source=rss&utm_medium=rss&utm_campaign=croissant-breakfast-casserole http://www.alittlebitofthisandthat.com/croissant-breakfast-casserole/#comments Mon, 12 Oct 2009 00:13:00 +0000 SAHM http://www.adventuresofastayathomemom.com/?p=76

Croissant Breakfast Casserole

This 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!!

Ingredients:

● 4 plain croissants
● 1 tbsp. butter
● 2 cups sliced fresh mushrooms
● 1/4 cup sliced green onions
● 4 eggs
● 1 cup milk
● 1 cup shredded swiss cheese
● 1 cup shredded mozzarella cheese
● 1/4 cup parmesan cheese

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


2. Melt butter in a fry pan.

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

4. Set aside.

5. Beat together eggs and milk.

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

7. Position croissant tops over the bottoms, cut side down.

8. Let stand over night in the refrigerator.

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

10. Cover with foil if browns too quickly.

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]]> http://www.alittlebitofthisandthat.com/croissant-breakfast-casserole/feed/ 4 Zucchini Egg Bake http://www.alittlebitofthisandthat.com/zucchini-egg-bake/?utm_source=rss&utm_medium=rss&utm_campaign=zucchini-egg-bake http://www.alittlebitofthisandthat.com/zucchini-egg-bake/#comments Tue, 15 Sep 2009 17:23:00 +0000 SAHM http://www.adventuresofastayathomemom.com/?p=27

Zucchini Egg Bake



Ingredients:
3 cups peeled zucchini
1 large onion
2  garlic cloves
1/4 cup butter
4  eggs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1 1/2 teaspoons minced fresh basil
1 1/2 teaspoons minced fresh marjoram
1/2 teaspoon salt
1/2 cup shredded Monterey Jack cheese




In a large skillet, saute the zucchini, onion and garlic in butter until tender; set aside. In a large bowl, whisk the eggs, Parmesan cheese, parsley, basil, marjoram and salt. Stir in zucchini mixture and Monterey Jack cheese. Pour into a greased 1-qt. baking dish. Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out.

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