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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is a HIGHLY modified version of a recipe I found here on RecipeZaar. I changed it so much I decided to posting it as I made it (ok my guests encouraged me to do so). It was a big hit at my Holiday brunch. Ingredients:
1 (8 ounce) croissant dough |
1 cup italian cheese blend |
6 ounces smoked salmon |
6 eggs |
1/4 cup milk |
1 teaspoon mustard powder |
3/4 cup vidalia onions or 3/4 cup sweet onion, chopped |
6 ounces asparagus spears, chopped |
salt |
pepper |
paprika |
Directions:
1. Spray a 13 X 9 inch pan with non stick spray.
2. Line the bottom of the pan with unrolled croissant dough.
3. Layer salmon on dough.
4. Sprinkle cheese and onions over salmon.
5. Add asparagus. I used copped asparagus but you can also use baby asparagus, fresh sliced portabello or any mushroom, chopped spinach, broccoli, the list goes on.
6. Beat eggs in a bowl.
7. Add dry mustard and milk.
8. Mix well.
9. Season with salt and pepper.
10. Pour over layers in pan.
11. Sprinkle with paprika. I did mine on a diagonal and it looked really pretty!
12. Preheat oven to 350 degrees F.
13. Bake for 40-45 minutes.
14. Is amazing hot or cold.
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