Croissant And Salmon Breakfast Casserole Recipes

Steps:

• Butter a 9 x 13 inch ovenproof dish& set aside.
• Slice the croissants in half (as if you were making a sandwich)& reserve the top halves.
• Cube the bottom halves& place in a very large mixing bowl.
• Mix in the cheese, salmon (or ham)& chives; set aside.
• Mix eggs, milk& seasonings in a separate bowl; add to the croissant mixture& combine well.
• Spoon into the prepared baking dish.
• Arrange the reserved croissant halves on top of the casserole.
• Gently press into the egg mixture to ensure that they get moistened.
• Bake in a reheated 350F oven for 50 minutes to an hour or until puffed up& golden brown.

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.

Steps:

• Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
• In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork, until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
• In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.
• Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
• When you're ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.

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.