Instructions

1. Preheat oven to 375 degrees. Butter a 9×13” baking dish and set aside.
2. Toast croissants on a baking sheet for about 10-15 minutes until lightly crisped.* Then tear into bite-sized pieces. You will have about 14-16 cups of croissant bits.
3. In a large pot, heat butter and oil over medium heat until the butter has melted. Add in the diced onion and celery along with a sprinkle of salt and pepper. Cook, stirring often, for 8 minutes or until tender.
4. Add in the sliced mushrooms, fresh sage and thyme, poultry seasoning, and the ½ tsp salt and cook, stirring often, for 10 minutes until mushrooms are tender. Remove from heat and allow to cool slightly.
5. To the pot, add eggs and chicken broth and stir to combine. Add in the torn croissant pieces and toss to combine.
6. Pour into the prepared baking dish and cover with aluminum foil. Bake for 20 minutes, then remove foil and bake for another 15 minutes until the top is golden brown.