Croissant Breakfast Casserole
User Reviews
4.3
57 reviews
Good
-
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
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Looking for a delicious overnight breakfast casserole recipe for your holiday celebrations? This savory Croissant Breakfast Casserole is full of ham, mushrooms, and gruyere cheese for a breakfast that will satisfy all of your guests.
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Ingredients
- ¼ cup Challenge Unsalted Butter plus extra for buttering the pan
- 8 ounces Sliced Fresh Mushrooms such as crimini or shiitake
- 1 large leek sliced
- 1 medium onion diced
- 1 teaspoon fine sea salt divided
- 3-4 cloves garlic minced
- 2 tablespoons whole-grain mustard
- 1 tablespoon sherry vinegar optional
- 8 large eggs
- 2 cups whole milk
- 6-8 ounces diced smoked ham
- 6 ounces grated gruyere cheese
- 2 ounces freshly grated Parmesan cheese
- ½ teaspoon black pepper
- 12 ounces croissants cut or torn into 1-inch pieces
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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.
Genuine Reviews
User Reviews
Overall Rating
4.3
57 reviews
Good
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