Ingredients for Shrimp And Croissant Brunch Casserole
- Plain Croissants
- Monterey Jack Cheese
- Small Shrimp
- 1/2 cup chopped green onions
- 6 large eggs
- 1 1/2 cups milk
- Dried Thyme
- 1/2 teaspoon salt
- White Pepper
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How to Make Shrimp And Croissant Brunch Casserole
- Preheat oven to 350°F (175°C). Lightly grease an 11x8 inch baking dish.
- Place half (about 4 cups) of the croissant cubes in the bottom of the prepared baking dish.
- Sprinkle with half (about 1 cup) of the shredded cheese, all of the cooked shrimp (1 pound), and 1/4 cup chopped green onions.
- Top with the remaining croissant cubes (about 4 cups).
- In a large mixing bowl, whisk together the eggs (6 large), milk (1 1/2 cups), 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the egg mixture evenly over the croissant and shrimp layers in the baking dish.
- Sprinkle the remaining shredded cheese (about 1 cup) over the top.
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Remove from refrigerator 30 minutes before baking to allow it to come to room temperature.
- Bake, uncovered, for 40-45 minutes, or until the casserole is set and golden brown. The internal temperature should reach 160°F (71°C).
- Let stand for 10 minutes before cutting into squares and serving.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
28g
Fat
74g
Carbs
10g
