Overnight Croissant Breakfast Bake
User Reviews
5
Overnight Croissant Breakfast Bake
Description
The Overnight Croissant Breakfast Bake features croissants toasted until slightly crisp, providing a sturdy base that absorbs the creamy custard without becoming soggy. Sauteed onions, garlic, mushrooms, and wilted spinach contribute savory, earthy notes and a tender texture. The custard combines eggs, milk, heavy cream, and a generous portion of gruyere cheese, which melts into a smooth, luscious mixture that fills the baking dish and envelops the croissant pieces.
Once assembled, the bake is topped with additional cheese and fresh parsley for brightness. This dish is ideal for a make-ahead breakfast or brunch, offering a satisfying combination of textures and flavors. It pairs well with a simple salad or fruit on the side to balance the richness.
The recipe notes indicate a mild adaptation from the New York Times, suggesting flexibility in ingredient choices. Toasting the croissants prior to assembly helps maintain a good texture, and including fresh herbs enhances the depth of flavor without overpowering the dish.
Ingredients
- 5 to 7 croissants sliced in half lengthwise, large
- 2 tablespoons butter unsalted
- 1 onion diced, sweet
- 2 garlic minced, cloves
- 10 ounces cremini mushrooms chopped
- 8 ounces spinach fresh baby
- salt kosher salt
- black pepper kosher salt
- 8 egg large
- 2 ½ cups milk
- 1 cup heavy cream
- 8 ounces gruyere cheese freshly grated
- parsley for topping, fresh, chopped
- Parmesan Cheese for topping
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!
Notes
- To maintain texture, toast the croissants before assembling the bake to prevent sogginess.
- Fresh herbs like parsley or chives can be added to enhance the flavor.
- This bake can be prepared the night before and baked in the morning for convenience.
- Using freshly grated cheese yields better melting and flavor in the custard.
User Reviews
Overall Rating
5
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