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Overnight Croissant Breakfast Bake Recipe

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★★★★★

4.9 from 135 reviews

This Overnight Croissant Breakfast Bake is a comforting and indulgent breakfast casserole featuring toasted croissants combined with sautéed mushrooms, spinach, and onions, soaked in a rich mixture of eggs, milk, and cream, and baked with creamy gruyere cheese. Perfect for a make-ahead brunch, it delivers a savory, cheesy dish that is crispy on top and custardy inside.

Ingredients

Scale

Croissants

  • 5 to 7 large croissants, sliced in half lengthwise

Vegetable Mixture

  • 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

Egg Mixture

  • 8 large eggs
  • 2 ½ cups milk
  • 1 cup heavy cream
  • 8 ounces gruyere cheese, freshly grated (divided)
  • Fresh chopped parsley, for topping
  • Parmesan cheese, for topping

Instructions

  1. Preheat Oven and Toast Croissants: Preheat your oven to 450°F (232°C). Place the croissant halves cut side up on a baking sheet and toast them in the oven for 5 to 8 minutes until they are golden and toasty. Remove and let cool slightly, then chop or tear into bite-sized pieces.
  2. Sauté Vegetables: In a large skillet over medium-low heat, melt the butter. Add the diced onions and minced garlic, cooking for about 5 minutes until soft. Stir in the chopped cremini mushrooms and cook for another 5 minutes until the mushrooms release moisture and become plump. Add the baby spinach and cook just until wilted. Season the mixture with kosher salt and pepper to taste, then remove from heat.
  3. Prepare Baking Dish: Lightly brush a 9×13 inch baking dish with melted butter. Combine the toasted croissant pieces with the sautéed vegetable mixture directly in the dish and toss well to combine.
  4. Mix Egg Custard: In a large bowl, whisk together the eggs, milk, heavy cream, and a generous pinch of salt and pepper. Stir in 1 cup of freshly grated gruyere cheese and optionally a handful of fresh chopped herbs such as parsley and chives for extra flavor.
  5. Combine and Refrigerate: Pour the egg mixture evenly over the croissant and vegetable combination in the baking dish. Press down on the croissant pieces to ensure they absorb the egg custard fully. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight to allow the flavors to meld and the bread to soak up the custard.
  6. Bring to Room Temperature: Remove the baking dish from the refrigerator about 30 minutes before baking to take the chill off, allowing for more even cooking.
  7. Top and Bake: Preheat the oven to 350°F (177°C). Remove the plastic wrap from the dish, evenly sprinkle the remaining grated gruyere cheese on top, and bake uncovered for 45 minutes until the top is golden and the custard is set.
  8. Garnish and Serve: Once baked, sprinkle extra parmesan cheese and fresh chopped parsley over the top for garnish. Serve warm and enjoy this rich, tender, and flavorful breakfast bake.

Notes

  • This recipe is slightly adapted from the New York Times.
  • Using day-old croissants will help them absorb the custard better without becoming too soggy.
  • Feel free to add fresh herbs of your choice to the egg mixture for added flavor.
  • Make sure to soak the croissant pieces well for a custardy texture.
  • You can prepare this dish entirely the night before to save time on busy mornings.

Keywords: overnight croissant breakfast bake, breakfast casserole, croissant casserole, baked egg dish, mushroom spinach bake, brunch recipe

Find it online: https://busyrecipe.com/overnight-croissant-breakfast-bake-recipe/