Croissant Egg Bake
February 12, 2024
This hearty egg bake is made with two kinds of mushrooms, roasted red peppers, cheese, herbs and rich, buttery croissants. A brunch must-have!
SERVINGS
12
PREP TIME
15 min
COOK TIME
55-60 min
Ingredients
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Non-stick cooking spray
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6large croissants, torn into 2-inch pieces
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1(7-ounce) jar roasted red peppers, drained and chopped
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1(5.2-ounce) package garlic and fine herbs spreadable cheese, cubed
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6eggs, well beaten
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2cups 2% milk
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2tablespoons Dijon mustard
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2tablespoons snipped fresh thyme
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1tablespoon snipped fresh parsley
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½teaspoon kosher salt
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½teaspoon black pepper
For the mushroom mixture:
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1tablespoon vegetable oil
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5shallots, coarsely chopped
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1(8-ounce) package sliced baby bella mushrooms
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1(8-ounce) package sliced button mushrooms
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½teaspoon kosher salt
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¼teaspoon black pepper
Directions
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1
In a large skillet, heat oil over medium-high heat. Sauté shallots, mushrooms, ½ teaspoon salt and ¼ teaspoon pepper for 5-7 minutes; set aside.
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2
Spray 9×13-inch baking pan with non-stick cooking spray. In order, layer half of the croissant pieces, mushroom mixture, red peppers, cheese cubes and remaining croissant pieces.
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3
In a large bowl, whisk together eggs, milk, mustard, herbs, ½ teaspoon salt and ½ teaspoon pepper. Pour over croissant mixture. Cover and refrigerate several hours or overnight.
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4
Heat oven to 350 F.
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5
Bake, uncovered, until center is set, about 55-60 minutes. Allow to set 5-10 minutes more before serving.