Croissant Breakfast Casserole

This is a recipe I found online when searching for a non-meat breakfast bake for a co-worker's birthday breakfast.  I tweaked it a little to suit my tastes and would definitely make it again.  it was very easy and yummy!

Croissant Breakfast Casserole

• 8 croissants
• 4 T. butter
• 4 cups sliced fresh mushrooms
• 1/2 cup sliced green onions **(I used a couple shakes of dried, minced onion at the end of cooking the mushrooms)
• 8 egs
• 2 cups milk
• 2 cups shredded mozzarella cheese
• 2 cups shredded swiss cheese **(I used cheddar instead)
• 1/2 cup Parmesan cheese
• Garlic powder, parsley and oregano to taste

Split croissants in half, horizontally.  Spray 9x13 baking dish with nonstick cooking spray. Place bottoms cut side up in one layer in a baking dish (may need to rip some into smaller pieces to make them fit pan properly).
In a medium sized skillet, melt butter.  Saute mushrooms and green onions until tender and liquid has evaporated, add garlic powder, parsley and oregano while cooking. I did not use the green onions and just added some minced dried onion the last minute or so of cooking.  Set aside.

Beat together eggs and milk.

Pour half of egg and milk mixture over croissant bottoms.  Then layer mushroom mixture and cheeses on top.  Top with croissant tops and then pour remaining egg/milk mixture over the entire dish.  Lightly press down on croissants to briefly submerge in liquid.  Cover with plastic wrap and refrigerate.  Let stand overnight.

Preheat oven to 350F.  Remove casserole from refrigerator and bring to room temperature while oven is preheating.  Bake for 45 minutes or so until tops are lightly brown and liquid has set.  

Remove from oven and serve immediately.