Description
This Overnight Croissant Breakfast Bake is a delicious make-ahead dish perfect for feeding a crowd. Filled with croissants, mushrooms, spinach, and cheese, it’s a hearty and flavorful breakfast option.
Ingredients
Units
Scale
Main Ingredients:
- 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 1/2 cups milk
- 1 cup heavy cream
- 8 ounces gruyere cheese, freshly grated
Toppings:
- fresh chopped parsley, for topping
- parmesan cheese, for topping
Instructions
- Preheat the oven: Preheat the oven to 450 degrees F.
- Prepare croissants: Toast the croissants on a baking sheet, then chop or tear them into pieces.
- Cook vegetables: Sauté onions, garlic, mushrooms, and spinach in butter until cooked.
- Assemble bake: Combine croissants and vegetables in a baking dish.
- Mix egg mixture: Whisk together eggs, milk, cream, salt, pepper, and cheese. Pour over croissant mixture.
- Refrigerate: Cover and refrigerate the dish overnight.
- Bake: Top with cheese and bake uncovered for 45 minutes.
- Serve: Garnish with parmesan and parsley before serving.
Notes
- This recipe can be customized with additional herbs or vegetables.
- Make sure to let the dish sit at room temperature before baking if it has been refrigerated overnight.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 400 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 225 mg