Wisconsin Swiss and Croissant Casserole with Bacon and Mushrooms


1 Tbsp. olive oil
2 8-oz. packages sliced fresh mushrooms
5 large (5-inch) croissants, torn into small pieces
1 16-oz. package bacon, cooked and crumbled
1 3/4 c. (7-oz.) Chalet Swiss Cheese, shredded and divided
6 eggs
1 c. milk
2 Tbsp. Dijon mustard
2 Tbsp. fresh tarragon, chopped
1/2 tsp. kosher salt
1/2 tsp. pepper

Heat oil in large sauté pan over medium-high heat. Add mushrooms, sauté 2 to 3 minutes or until slightly softened; cool and drain. In large bowl, combine croissant pieces, bacon, 1 1/4 cup Swiss Cheese and sautéed mushrooms. In medium bowl, whisk together eggs, milk, Dijon mustard, tarragon, salt and pepper. Pour egg mixture over croissant mixture. Toss and spread in buttered 9x13-inch baking dish. Sprinkle with remaining Swiss, cover with foil. Can be chilled up to 24 hours, if desired. Preheat oven to 350° F. Bake, covered, 20 minutes. Uncover and bake 20 more minutes or until brown and puffed. Let stand 10 minutes before serving.

Makes 8-10 servings.

Recipes and images courtesy of © 2014 Wisconsin Milk Marketing Board, Inc.

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Wisconsin Swiss and Croissant Casserole with Bacon and Mushrooms

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