Overnight Croissant Breakfast Bake

Name: Overnight Croissant Breakfast Bake
Prep time: 45 min
Cook time: 45 min
Total time: 9 h 30 min
Yield: 8 people
Ingredients: 5 to 7 large croissants; 2 tablespoons unsalted butter; 1 sweet onion; 2 garlic cloves; 10 ounces cremini mushrooms; 8 ounces fresh baby spinach; kosher salt and pepper; 8 large eggs; 2 ½ cups milk; 1 cup heavy cream; 8 ounces Gruyere cheese; fresh chopped parsley; Parmesan cheese

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5.0

495 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Additional Time
8 hrs
Total Time
9 hrs 30 mins
Servings
8 people
Course
Breakfast
Cuisine
American

Overnight Croissant Breakfast Bake

Kian Mendoza

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This overnight breakfast bake is made with toasted, buttery croissants, spinach, mushrooms, eggs and freshly gruyere cheese. It's prepped the day before and enjoyed the next morning!

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Ingredients

Servings

5 to 7 large croissants, sliced in half lengthwise
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
8 large eggs
2 ½ cups milk
1 cup heavy cream
8 ounces Gruyere cheese, freshly grated
fresh chopped parsley, for topping
Parmesan cheese, for topping

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Instructions

Preheat the oven to 450 degrees F.
Place the croissants cut-side up on a baking sheet. Bake for 5 to 8 minutes, until the croissants are toasty. Remove and let them cool slightly, then chop or tear them into pieces.
Heat the butter in a large skillet over medium-low heat. Stir in the onions and garlic and cook for 5 minutes. Stir in the mushrooms and cook for another 5, until the mushrooms are plump and juicy. Stir in the spinach until it wilts. Sprinkle everything with a big pinch of salt and pepper and stir.
Brush a 9x13 baking dish with melted butter. Combine the croissant pieces and the spinach/mushroom mixture together in the dish and toss well, until everything is combined.
In a large bowl, whisk together the eggs, milk, heavy cream and a big pinch of salt and pepper. Stir in 1 cup of the grated cheese. I also like to stir in a handful of fresh chopped herbs, like parsley and chives, but it’s up to you! Place the rest of the cheese in a bag stored in the fridge.
Pour the egg mixture over top of the croissant mixture in the baking dish. Press any of the croissants into the egg liquid, making sure they are covered and absorbed the eggs.
Cover the dish with plastic wrap and refrigerate 8 hours, or overnight.
Preheat the oven to 350 degrees F. Remove the dish 30 minutes before baking to take the chill off.
Remove the plastic wrap. Top with remaining grated cheese. Bake the dish uncovered for 45 minutes. Top with extra parmesan and a sprinkle of parsley before serving. Serve!