• Ingredients:
  • 4 croissants
  • 8oz package of sliced FunGuy white button mushrooms
  • 6 large eggs
  • 1 cup milk
  • 1½ teaspoons dried oregano
  • 1½ teaspoons paprika
  • ½ teaspoon salt
  • 3 slices of prosciutto or thinly sliced cured ham
  • 2 spring onions, chopped
  • ¼ cup shredded cheese

Spring into the kitchen this Easter Sunday with our Fun savory and cheesy breakfast croissant casserole!

This breakfast casserole has all of the springtime brunch foods you need all wrapped up into one neat dish: flaky croissants, eggs, crispy prosciutto, and plenty of our sliced FunGuy mushrooms. All that’s needed is a pitcher of fresh squeezed orange juice and to wash it down! 

DIRECTIONS:

  1. Preheat oven to 350F. 
  2. On a cutting board, slice the croissants thinly like a loaf of bread and place them in a couple of layers in a casserole dish, adding half of the FunGuy mushroom slices in between the two layers, and adding the other half on top. 
  3. Crack the eggs into a deep bowl. Pour the milk into the eggs and add the oregano, paprika, and salt to the bowl and whisk well until completely combined and a little frothy. Pour the egg mixture over the croissant slices, tear apart the prosciutto into small strips and place them on top of the croissants before adding the green onions, and sprinkling the cheese on top.
  4. Bake uncovered for 40-50 minutes or until the top is golden brown and crisp.
  5. Remove the dish from the oven, let cool 5 minutes, and serve.

Have a Fun and Happy Easter meal!