Overnight Croissant Breakfast Bake
A delicious and easy breakfast dish combining flaky croissants with fresh vegetables and rich cheese, perfect for brunch or special occasions.
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 9x13 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.
Notes
If you have leftovers, cool and store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving again. Feel free to add other vegetables like bell peppers or zucchini for more flavor.