Croissant Egg Bake
This hearty egg bake is made with two kinds of mushrooms, roasted red peppers, cheese, herbs and rich, buttery croissants. A brunch must-have!
12 servings
Preparation time: 15 minutes + refrigeration time
Cook time: 55-60 minutes
Ingredients
For the mushroom mixture:
1 tablespoon vegetable oil
5 shallots, coarsely chopped
1 (8-ounce) package sliced baby bella mushrooms
1 (8-ounce) package sliced button mushrooms
½ teaspoon kosher salt
¼ teaspoon black pepper
For the egg bake:
Non-stick cooking spray
6 large croissants, torn into 2-inch pieces
1 (7-ounce) jar roasted red peppers, drained and chopped
1 (5.2-ounce) package garlic and fine herbs spreadable cheese, cubed
6 eggs, well beaten
2 cups 2% milk
2 tablespoons Dijon mustard
2 tablespoons snipped fresh thyme
1 tablespoon snipped fresh parsley
½ teaspoon kosher salt
½ teaspoon black pepper
Directions
- In a large skillet, heat oil over medium-high heat. Sauté shallots, mushrooms, ½ teaspoon salt and ¼ teaspoon pepper for 5-7 minutes; set aside.
- Spray 9×13-inch baking pan with non-stick cooking spray. In order, layer half of the croissant pieces, mushroom mixture, red peppers, cheese cubes and remaining croissant pieces.
- In a large bowl, whisk together eggs, milk, mustard, herbs, ½ teaspoon salt and ½ teaspoon pepper. Pour over croissant mixture. Cover and refrigerate several hours or overnight.
- Heat oven to 350 F.
- Bake, uncovered, until center is set, about 55-60 minutes. Allow to set 5-10 minutes more before serving.
