Servings: 8 to 10
1 tablespoon olive oil
2 8-ounce packages sliced fresh mushrooms
5 large (5-inch) croissants, torn into small pieces
1 16-ounce package bacon, cooked and crumbled
1 3/4 cups (7 ounces) Wisconsin Swiss Cheese, shredded and divided
1 cup milk
2 tablespoons Dijon mustard
2 tablespoons fresh tarragon, chopped
1/2 teaspoon kosher salt
1/2 teaspoon pepper
Heat oil in large sauté pan over medium-high heat. Add mushrooms, 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.