Ingredients

The following ingredients have 8 Servings
  • 1 red bell pepper
  • 1 large poblano pepper
  • 8 oz mushrooms, chopped
  • 2 Tbs unsalted butter
  • 3-4 large croissants, roughly chopped
  • ¼ cup green onion
  • 2 Tbs flat-leaf parsley
  • 1 cup shredded white cheddar cheese
  • ½ cup shredded Swiss cheese
  • ¼ cup shredded parmesan
  • 5 eggs, lightly beaten
  • 1 cup cream
  • 1 cup milk
  • 1 tsp kosher salt
  • couple pinches fresh cracked pepper

Instruction

  • Under the oven broiler, roast the poblano and red bell peppers, turning every 4-5 minutes, until skins are blackened and blistered all over. Move the blackened peppers to a ziploc bag to allow to steam. Once cool enough to handle, remove and discard the skins and seeds. Chop and set aside.
  • In a medium skillet, melt the butter. Add the mushrooms and cook, tossing regularly, until nicely browned.
  • In a 13x9 baking dish, toss together the poblano pepper, red bell pepper, mushrooms, croissant pieces, green onion, and parsley. Top with the cheeses.
  • Combine the eggs, cream, milk, salt, and pepper. Pour over the casserole. Cover with plastic wrap and put in the fridge to set overnight.
  • Bake casserole at 350°F for 45 minutes or until center is set. Allow to cool 10 minutes before serving. Yields 8 servings.