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Swiss and Croissant Casserole with Bacon and Mushrooms

1 Tbsp. olive oil
2 pkgs. (8 oz. each) sliced fresh mushrooms
5 large (5-inch) croissants, torn into small pieces
1 pkg. (16 oz.) bacon, cooked and crumbled
1-3/4 cups (7 oz.) Swiss cheese, shredded and divided
6 eggs
1 cup milk
2 Tbsp. Dijon mustard
2 Tbsp. fresh tarragon, chopped
1/2 tsp. kosher salt
1/2 tsp. pepper

Heat oil in large sauté pan over medium-high heat. Add mushrooms and sauté 2 to 3 minutes or until slightly softened; cool and drain. In large bowl, combine croissant pieces, bacon, 1-1/4 cups Swiss cheese, and sautéed mushrooms. In medium bowl, whisk together eggs, milk, Dijon mustard, tarragon, salt, and pepper. Pour egg mixture over croissant mixture. Toss and spread in buttered 9x13-inch baking dish. Sprinkle with remaining Swiss; cover with foil. Can be chilled up to 24 hours, if desired. Preheat oven to 350°F. Bake, covered, 20 minutes. Uncover and bake 20 more minutes or until brown and puffed. Let stand 10 minutes before serving. Makes 8 to 10 servings.

 

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