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Veggie Croissant from Millie

Source of Recipe

Millie


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10107.7&ctx=0

List of Ingredients

4 eggs beaten with a bit of milk
1 can (8 count) Pillsbury refrig~croissants, unrolled n separated
cheddar cheese, shredded
pepper jack cheese, shredded (optional)

all the following stuff is optional:
> Frozen southern-style hashbrowns
> butter as needed for sautéing
> green pepper, diced
> red pepper, diced
> red onion, diced
> yellow onion, diced
> green onion, thin sliced
> freshed mushrooms, sliced
> 1 box frozen spinach ~ thawed n squeezed dry
> whatever else might tickle yer tasty buddies.


Recipe

Preheat oven to 375°.

Take the separated croissant pieces & line an un~greased pie pan with the wide ends toward the middle & the pointed ends hanging over the edges. (if yer gonna add hashbrowns ~ throw some of those on the bottom too, & dab with a couple pats butter) Set aside.

Sauté whatever veggies etc ya wanna have in it (I do not put the spinach in here). But only sauté litely, then throw the beaten eggs in & scramble the whole mixture up together litely - you don't want “hard” scrambled eggs for this. Then spoon that in the lined pie pan. If using spinach and/or hashbrowns, sprinkle those in on top of that & then cover with the shredded cheeses.

Pull the pointed ends of croissants over everything to middle & bake in oven for about 11~13 min’s depending on yer oven, or until the croissants are golden.

Let rest for a min or two then cut like a pie!