Ingredients
- 8 plain croissants (about 1 1/4 pounds), split in half
- 8 ounces sliced bacon, cut into 1/2-inch pieces
- 12 ounces cremini mushrooms, thinly sliced
- Kosher salt and freshly ground black pepper
- 12 small or 8 large scallions, thinly sliced, white and dark green parts separated (about 1 cup whites and 1 1/3 cups greens)
- 12 ounces fontina cheese, shredded on the large holes of a box grater (about 3 cups)
- 2 cups heavy cream
- 2 cups whole milk
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons paprika
- 10 large eggs
- Unsalted butter or nonstick cooking spray, for the baking dish
- 2 tablespoons grated Parmesan
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