Name: Croissant Breakfast Casserole
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 1 tsp vegetable oil; 1 medium yellow onion, halved and thinly sliced; 3 large croissants, cut into 1″ pieces; 2 large eggs; 1 cup grated fontina or gruyere; 1 tsp dijon mustard; 1 ½ cups whole milk

1

Heat 1 tsp vegetable oil in a medium nonstick skillet over medium-high heat until shimmering. Add onions and ¼ tsp salt. Reduce heat to medium-low and cook, stirring occasionally until onions are browned, about 10 minutes.

2

Add 1 tbsp water to skillet and stir until water evaporates. Repeat once more until onions are soft and brown.

3

In a large bowl whisk together eggs, dijon, milk, and ½ tsp salt. Spray a Suvie pan with nonstick cooking spray and arrange croissants in the pan. Pour egg mixture over croissants. Stir in onions and cheese until will incorporated.

4

Insert pan into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook Low for 1 hour

5

After the casserole has finished cooking, broil 5 minutes if desired, until golden.

6

Remove from Suvie and let cool 5 minutes before slicing and serving.