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 saut�ing
> 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.
Saut� whatever veggies etc ya wanna have in it (I do not put the spinach in here). But only saut� 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!
|
|