Name: Egg Croissant Casserole
Prep time: 20 min
Total time: 1 h 10 min
Yield: 1 serving
Ingredients: Butter, for the dish; 2 tbsp. extra-virgin olive oil; 16 oz. sliced cremini mushrooms; 12 mini croissants; 3 c. baby spinach; 5 oz. Gruyère cheese, coarsely grated (about 1 1/2 c.); 8 large eggs; 2 c. whole milk; Kosher salt and pepper

This buttery egg bake will have everyone jumping out of bed.

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Yields: 1 serving

Prep Time: 0 hours 20 mins

Total Time: 1 hour 10 mins

Ingredients

Butter, for the dish

2 tbsp. extra-virgin olive oil

16 oz. sliced cremini mushrooms

12 mini croissants

3 c. baby spinach

5 oz. Gruyère cheese, coarsely grated (about 1 1/2 c.)

8 large eggs

2 c. whole milk

Kosher salt and pepper

Directions

Butter a 9"-x-13" casserole dish. Heat oil in a large nonstick skillet over medium heat and cook the mushrooms, stirring occasionally, until lightly golden brown, 6 to 8 minutes.
While the mushrooms are cooking, partially split the croissants, making sure not to cut all the way through. Stuff with spinach and all but 1/2 cup cheese and transfer to the prepared dish, cut sides facing up. Divide mushrooms among the stuffed croissants.
In a bowl, beat eggs with milk and 1/2 teaspoon each salt and pepper, then pour over the croissants. Sprinkle remaining 1/2 cup cheese over the top. Cover with foil, then plastic wrap; refrigerate overnight (or at least 15 minutes).
When ready to serve, heat oven to 375 degrees F, remove casserole from fridge and discard plastic wrap. Bake for 20 minutes, then remove foil and bake until eggs are puffed and just set, 25 to 30 minutes more.

Per serving 409 cal, 25.5 g fat (12 g sat fat), 242 mg chol, 567 mg sod, 19 g pro, 26 g car, 2 g fiber