Croissant Egg Bake

Croissant Egg Bake

Croissant Egg Bake

Servings:*

12 servings

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 teaspoons kosher salt
  • ¼ teaspoons 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 teaspoons kosher salt
  • ½ teaspoons black pepper

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Heat oven to 350 F.

  5. Bake, uncovered, until center is set, about 55-60 minutes. Allow to set 5-10 minutes more before serving.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.