Croissant Egg Bake

Croissant Egg Bake

Croissant Egg Bake

Servings:*

12 servings

Ingredients

  • 1 tablespoon Vegetable Oil
  • 5 shallots, coarsely chopped
  • 1(8oz) package sliced baby bella mushrooms
  • 1(8oz) package sliced button mushrooms
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Black Pepper
  • no stick cooking spray
  • 6 large croissants, torn into 2-inch pieces
  • 1(7oz) jar roasted red peppers, drained, chopped
  • 1(5.2oz) 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
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper

Directions

  1. In large skillet, heat oil over medium-high heat. Sauté shallots, mushrooms, ½ teaspoon salt and ¼ teaspoon pepper 5-7 minutes; set aside.
  2. Spray 9x13-inch baking pan with no stick cooking spray. In order, layer half croissant pieces, mushroom mixture, red peppers, cheese cubes and remaining croissant pieces. In 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.
  3. To Bake:
  4. Bake, uncovered, in preheated 350 F oven until center is set (55-60 minutes). Allow to set 5-10 minutes before serving.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.