Ingredients
>
1/2 cup (1 stick) butter
>
3 tbsp olive oil
>
2 (8 oz) pkgs diced celery and onions
>
2 (3.5 oz) pkgs sliced shiitake mushrooms
>
2 (8 oz) pkgs sliced baby bella mushroom
>
2 tsp dried thyme
>
2 large egg, beaten
>
2 cups low-sodium chicken broth
>
16 croissants, torn into bite-sized pieces
Steps
1
Preheat oven to 375°F. Grease a 9x13-inch baking dish.
2
In a large pot, heat the butter and oil on medium, until butter melts. Add the diced celery and onions. Season with salt and pepper. Cook 8–10 min., until vegetables are almost tender, stirring often.
3
Add the mushrooms and thyme. Cook 10–12 min., until mushrooms are tender, stirring often. Remove from heat. Let cool slightly.
4
Into pot, stir in the eggs and broth. Add the croissants and toss until well combined. Transfer mixture to baking dish. Cover with foil and bake 20 min. Remove foil and continue baking 10–15 min., until top is golden brown.
