Description
This delicious croissant mushroom casserole is perfect for brunch or a comforting dinner.
Ingredients
Scale
- 4 cups day-old croissants, torn into pieces
- 2 cups fresh mushrooms (cremini or button), sliced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1/4 cup fresh thyme, chopped
- 1/4 cup fresh parsley, chopped
- 1 cup low-sodium vegetable broth
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a skillet over medium heat, melt the butter. Sauté the onions and garlic until translucent, then add sliced mushrooms and cook until golden brown.
- In a large bowl, combine torn croissants, sautéed mushroom mixture, fresh herbs, eggs, and enough vegetable broth to moisten the mixture without being soggy.
- Transfer the mixture to the greased baking dish and spread evenly. Bake for about 35 minutes until golden brown on top.
- Allow cooling for 10 minutes before serving.
Notes
- This casserole is best served warm and can be garnished with additional herbs if desired.
- Leftovers can be stored in the refrigerator and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg