Croissant and Salmon Breakfast Casserole

Preheat oven to 200 degrees C.

Split croissants in half.

Melt butter in a frying pan.

Saute mushrooms, onion and garlic until onion is translucent. Set aside.

Beat eggs and milk together until thoroughly blended.

Place the torn pieces of croissant cut side up into a nonstick baking dish in layer, pour half egg mixture follower by onion mixture and smoked salmon.

Spread cheese on top.

Pour the remaining egg mixture evenly over the casserole and sprinkle salt and black pepper.

Arrange croissant tops over the bottoms, cut side down.

Pressing them down into the egg mixture to moisten.

Bake at 200 degrees C for 30 minutes or until the croissant tops are browned and the eggs are set.

Serve hot.