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Egg and Croissant Brunch Bake Recipe

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4 from 70 reviews

This Egg and Croissant Brunch Bake is a hearty and savory breakfast dish that combines fluffy eggs, melted cheese, sautéed onions, and fresh spinach with buttery croissants. Perfect for a weekend brunch, it offers a delightful blend of creamy textures and savory flavors baked to golden perfection.

Ingredients

Vegetables & Herbs

  • 1 large yellow onion, sliced thinly
  • 3 ounces fresh baby spinach

Dairy & Eggs

  • 12 eggs
  • 1 cup shredded cheese (Swiss/Gruyere mix)
  • 1/2 cup milk

Breads

  • 5–6 mini croissants, torn into small pieces (or 3–4 large croissants)

Oils & Condiments

  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard

Seasonings

  • 1 teaspoon salt
  • Pepper to taste

Instructions

  1. Prepare the onion and spinach: Heat olive oil in a skillet over medium heat. Add the thinly sliced yellow onion and sauté until caramelized and soft, about 8-10 minutes. Add fresh baby spinach and cook for another 1-2 minutes until wilted. Remove from heat and set aside.
  2. Mix the egg custard: In a large mixing bowl, whisk together 12 eggs, 1/2 cup milk, 1 tablespoon Dijon mustard, 1 teaspoon salt, and pepper to taste until well combined and slightly frothy.
  3. Assemble the bake: Preheat your oven to 350°F (175°C). In a greased baking dish, spread out the torn croissant pieces evenly. Sprinkle the sautéed onions and spinach over the croissants, then pour the egg mixture over everything. Finally, sprinkle the shredded Swiss/Gruyere cheese evenly on top.
  4. Bake the dish: Place the baking dish in the preheated oven and bake for 30 to 40 minutes, or until the eggs are fully set and the top is golden brown. You can test doneness by inserting a knife in the center—it should come out clean.
  5. Serve: Let the bake cool for 5 minutes before slicing. Serve warm as a decadent brunch option with fresh fruit or a light salad.

Notes

  • You can substitute the Swiss/Gruyere cheese with cheddar or mozzarella if preferred.
  • Fresh croissants provide the best texture, but day-old croissants work well as they absorb the custard better.
  • For added flavor, include cooked bacon or sausage in the sauté step.
  • Make sure not to overcook to keep the eggs moist and tender.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.

Find it online: https://justsosavory.com/egg-and-croissant-brunch-bake-recipe/