Description
A decadent breakfast bake featuring layers of crispy croissants soaked in creamy egg custard, sautéed mushrooms, fresh spinach, and melted Gruyère cheese, perfect for special occasions.
Ingredients
- 5 to 7 large croissants, halved lengthwise
- 2 tablespoons unsalted butter
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 10 ounces cremini mushrooms, chopped
- 8 ounces fresh baby spinach
- 8 large eggs
- 2½ cups whole milk
- 1 cup heavy cream
- 8 ounces Gruyère cheese, freshly grated
- Kosher salt and black pepper, to taste
- Fresh chopped parsley, for garnish
- Parmesan cheese, for topping
Instructions
- Preheat your oven to 450°F. Slice croissants in half lengthwise and place them cut-side up on a baking sheet. Toast for 5 to 8 minutes until golden and crispy. Let cool slightly, then tear into bite-sized pieces.
- Melt butter in a large skillet over medium-low heat. Add onion and garlic, cooking for about 5 minutes until softened. Stir in mushrooms and cook for another 5 minutes. Add spinach and stir until wilted. Season with salt and pepper, then remove from heat.
- Brush a 9×13-inch baking dish with melted butter. Combine croissant pieces with the vegetable mixture in the dish.
- In a large bowl, whisk together eggs, milk, heavy cream, salt, and pepper. Stir in 1 cup Gruyère. Pour over the croissant mixture. Press down to ensure all pieces are coated. Cover and refrigerate overnight.
- Remove from fridge 30 minutes before baking. Preheat oven to 350°F. Sprinkle remaining Gruyère on top and bake uncovered for 45 minutes, or until golden and set.
- Top with freshly grated Parmesan and parsley before serving.
Notes
For best results, let the dish soak overnight for at least 8 hours. Store leftovers in an airtight container for up to 4 days, or freeze baked portions for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French