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Ingredients:
6 Large Baked Croissants
3 Large Eggs
1 ½ Cups Milk
12 Slices Monterey Jack Cheese
12 Steamed Asparagus Tips
½ Cup each- green, yellow & red peppers julienned and steamed
Directions:
Whisk together eggs and milk. Spray 9 x 13 baking dish with Pam. Slice
croissants in half. Lightly dip bottom half in egg and milk mixture and
place on prepared pan. Place one slice of cheese on bottom of croissant,
then a portion of peppers and asparagus, followed by another slice of
cheese. Dip top half of croissant in egg & milk mixture and place over
filling. Refrigerate overnight.
Bake at 350 for 30 minutes. Serves 6
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