My husband preferred the garlic bread stick one and I plan to make them again with the bread sticks at the lower temperature and see what happens. I will let you know when I do it.
Salmon Croissant or Bread stick Casserole
adapted from All Recipes Croissant and Salmon Breakfast Casserole
6 garlic bread sticks or 5 buttery croissants (large size)
1/4 cup onions chopped
1/3 cup mushrooms chopped
1/4 cup red peppers chopped
1 tbsp oil
7 eggs beaten
1/2 tsp thyme
1 tsp dill
1 tbsp garlic if using croissants
1 tsp salt
1/4 cup milk
1 cup Monteray Jack and Colby Cheese shredded
3 -4 oz smoked salmon
Preheat oven to 350 degrees
Bake garlic bread sticks or croissants as directed on package. Cut up half of the bread sticks into small pieces or the bottoms of the croissants and place in the bottom of a 9 x 9 pan. Place the other bread sticks and tops of croissants to the side.
Saute onions, mushrooms and peppers in oil until golden and place on top of the broken pieces of bread sticks or croissants. Spread cheese and salmon over mixture. In separate bowl mix eggs and milk until frothy add thyme, dill, garlic (if using),and salt. Pour this mixture over top of everything. Arrange the left-over bread sticks or croissants on top, pressing into egg mixture. Bake for 45 -50 minutes until eggs are set and croissants or bread sticks are brown. Serve hot.
|ready to go into the oven|
|the bread sticks came out very brown. I also used a smaller|
dish. The second time I used a 9 x 9 pan and
it worked perfectly.
|made with bread sticks...|
|made with croissants.|
This dish would also be great for lunch with a nice salad or a light dinner. You could change the meats, veggies and also the spices to make it your own. The possibilities are endless. Enjoy!