E AT, D R I N K and Be Merry!
10 lucky readers could win a Le Creuset Mini Round Cocotte (shown here in Cerise; value, $20 each). See page 163 for details.
Egg croissant casserole ACTIVE 20 F TOTAL 1 HR 10 MIN (PLUS SOAKING) F SERVES 8 TO 10 COST PER SERVING $2.86
Butter, for the dish Tbsp olive oil oz sliced cremini mushrooms mini croissants cups baby spinach oz Gruyère cheese, coarsely grated (about 1½ cups) 8 large eggs 2 cups whole milk Kosher salt and pepper
2 16 12 3 5
1 The night before, butter a 9 x 13-in. casserole dish. Heat the oil in a large nonstick skillet over medium heat and cook the mushrooms, stirring occasionally, until lightly golden brown, 6 to 8 minutes. 2 While the mushrooms are cooking, partially split the croissants, making sure not to cut all the way through. Stuff with the spinach and all but ½ cup cheese and transfer to the prepared dish, cut sides facing up. Divide the mushrooms among the stuffed croissants. 3 In a bowl, beat the eggs with the milk and ½ tsp each salt and pepper, then pour over the croissants. Sprinkle the remaining ½ cup cheese over the top. Cover with foil, then plastic wrap; refrigerate overnight. 4 When ready to serve, heat oven to 375°F, remove the casserole from the fridge and discard the plastic wrap. Bake for 20 minutes, then remove foil and bake until the 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
90
womansday.com
December 2016/January 2017
Watch a how-to video at womansday.com /croissantcasserole.
