Croissant Breakfast Casserole
User Reviews
4.3
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Prep Time
20 mins
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Cook Time
1 hr
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Additional Time
8 hrs
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Total Time
9 hrs 20 mins
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Servings
8 -10 servings
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Course
Breakfast
Croissant Breakfast Casserole
Description
The Croissant Breakfast Casserole integrates the buttery, flaky texture of croissants into a custard base enriched with eggs and whole milk. A flavorful sautéed vegetable mix of mushrooms, leeks, and onions is combined with diced smoked ham and a blend of grated gruyere and Parmesan cheeses, lending savory depth and creaminess. The mixture is folded into croissant pieces that soak up the custard, resulting in a moist, tender interior after baking.
Baking at 375 ºF produces a golden top with crispy edges while ensuring the custard cooks through. Letting the casserole refrigerate overnight allows the croissant pieces to absorb the custard fully and flavors to meld. The dish's mixture of tender vegetables, melted cheeses, and ham creates a balanced savory flavor profile.
This casserole works well for feeding multiple people during breakfast or brunch. Its overnight prep makes it convenient to bake fresh in the morning with minimal effort and presentation fuss. Serving alongside a simple green salad or fresh fruit can complement its richness.
Ingredients
- ¼ cup butter plus extra for buttering the pan, unsalted, Challenge brand
- 8 ounces mushrooms such as crimini or shiitake, fresh, sliced
- 1 large leek sliced
- 1 medium onion diced
- 1 teaspoon salt divided, fine sea salt
- 3-4 cloves garlic minced
- 2 tablespoons whole-grain mustard
- 1 tablespoon sherry vinegar optional
- 8 large egg
- 2 cups milk whole
- 6-8 ounces smoked ham diced
- 6 ounces gruyere cheese grated
- 2 ounces Parmesan Cheese freshly grated
- ½ teaspoon black pepper
- 12 ounces croissants cut or torn into 1-inch pieces
Instructions
- In medium pan, melt the butter over medium heat. Add the mushrooms, leeks, and onion with ¼ teaspoon of the salt. Saute for about 10 minutes. When the mushrooms and onions are soft and caramelized, add the garlic, mustard, and sherry vinegar and cook for 1 additional minute. Set aside to cool.
- In a large bowl, whisk the eggs and milk until thoroughly combined. Add the cooled mushroom mixture, ham, cheeses, and black pepper, and remaining ¾ teaspoon of salt. Gently fold in the croissant pieces.
- Generously butter a 9x13-inch baking dish. Add the casserole mixture to the pan. Cover and refrigerate overnight.
- In the morning, preheat the oven to 375ºF. Bake the casserole for 1 hour, or until the top is golden, the edges are crispy, and the center is set.
User Reviews
Overall Rating
4.3
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