why make this recipe
Overnight Croissant Breakfast Bake is a delicious and easy way to start your day. It combines the flaky goodness of croissants with a mix of fresh vegetables and rich cheese. Making it overnight means you can prepare it in advance, saving you time in the morning. Plus, it’s perfect for serving a crowd, making it a great choice for brunch or special occasions.
how to make Overnight Croissant Breakfast Bake
Ingredients:
- 5 to 7 large croissants, sliced in half lengthwise
- 2 tablespoons unsalted butter
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 10 ounces cremini mushrooms, chopped
- 8 ounces fresh baby spinach
- Kosher salt and pepper to taste
- 8 large eggs
- 2 ½ cups milk
- 1 cup heavy cream
- 8 ounces gruyere cheese, freshly grated
- Fresh chopped parsley, for topping
- Parmesan cheese, for topping
Directions:
- Preheat the oven to 450 degrees F. Place the croissants cut-side up on a baking sheet and bake for 5 to 8 minutes until toasty. Remove and let cool slightly, then chop into pieces.
- In a skillet over medium-low heat, melt the butter and cook the onions and garlic for 5 minutes.
- Add mushrooms and cook for another 5 minutes until juicy. Stir in spinach and cook until wilted, seasoning with salt and pepper.
- Brush a 9×13 baking dish with melted butter and combine croissant pieces with the spinach and mushroom mixture.
- In a bowl, whisk together eggs, milk, heavy cream, salt, pepper, and 1 cup of grated cheese. Pour over the croissant mixture, pressing croissants into the egg mixture.
- Cover and refrigerate for 8 hours or overnight.
- Preheat the oven to 350 degrees F, remove from fridge 30 minutes before baking, and then bake uncovered for 45 minutes, topping with remaining cheese and serving with extra parmesan and parsley.
how to serve Overnight Croissant Breakfast Bake
Serve the Overnight Croissant Breakfast Bake hot from the oven. You can top it with fresh parsley and sprinkle some grated Parmesan cheese on top for extra flavor. It pairs well with fresh fruit or a light salad on the side.
how to store Overnight Croissant Breakfast Bake
If you have leftovers, let them cool and store them in an airtight container in the refrigerator. It can be kept for up to 3 days. Reheat in the oven or microwave before serving again.
tips to make Overnight Croissant Breakfast Bake
- Use day-old croissants for better texture.
- Feel free to add other vegetables like bell peppers or zucchini for more flavor.
- Adjust the cheese to your preference—mozzarella or cheddar can work well too.
variation
You can make this recipe vegetarian by adding more vegetables, or you can add cooked bacon or sausage for a meatier option.
FAQs
Can I make this recipe without croissants?
Yes, you can use stale bread or brioche instead of croissants for a different texture.
How can I make it gluten-free?
Use gluten-free bread if you want to make this dish gluten-free.
Can I freeze the Overnight Croissant Breakfast Bake?
Yes, you can freeze it before baking. Thaw it in the fridge overnight and then bake as directed.
Overnight Croissant Breakfast Bake
Ingredients
Croissant Base
- 5 to 7 pieces large croissants, sliced in half lengthwise Use day-old croissants for better texture.
- 2 tablespoons unsalted butter For greasing and cooking.
Vegetables
- 1 piece sweet onion, diced
- 2 cloves garlic, minced
- 10 ounces cremini mushrooms, chopped
- 8 ounces fresh baby spinach
Egg Mixture
- 8 large eggs
- 2.5 cups milk
- 1 cup heavy cream
- 8 ounces gruyere cheese, freshly grated Adjust cheese to preference.
- Kosher salt and pepper to taste
Toppings
- Fresh chopped parsley, for topping
- Parmesan cheese, for topping Sprinkle on top before serving.
Instructions
Preparation
- Preheat the oven to 450 degrees F.
- Place the croissants cut-side up on a baking sheet and bake for 5 to 8 minutes until toasty.
- Remove the croissants and let cool slightly, then chop into pieces.
- In a skillet over medium-low heat, melt the butter and cook the onions and garlic for 5 minutes.
- Add mushrooms and cook for another 5 minutes until juicy.
- Stir in spinach and cook until wilted, seasoning with salt and pepper.
- Brush a 9×13 baking dish with melted butter and combine croissant pieces with the spinach and mushroom mixture.
- In a bowl, whisk together eggs, milk, heavy cream, salt, pepper, and 1 cup of grated cheese.
- Pour the egg mixture over the croissant mixture, pressing croissants into the egg mixture.
- Cover and refrigerate for 8 hours or overnight.
Baking
- Preheat the oven to 350 degrees F.
- Remove from fridge 30 minutes before baking.
- Bake uncovered for 45 minutes, topping with remaining cheese.