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Egg and Croissant Brunch Bake Recipe

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★★★★★

4.5 from 107 reviews

This Egg and Croissant Brunch Bake is a decadent and savory breakfast casserole perfect for leisurely weekend mornings. Combining caramelized onions, tender sautéed ham and spinach, fluffy eggs, and melty Swiss and Gruyere cheese layered with buttery croissant pieces, it creates a rich, comforting dish that’s easy to prepare and sure to impress at any brunch gathering.

Ingredients

Scale

Main Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, sliced thinly
  • 2 1/2 cups diced ham
  • 2–3 ounces fresh baby spinach
  • 1 cup shredded cheese (Swiss/Gruyere mix)
  • 12 eggs
  • 1/2 cup milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • pepper to taste
  • 5–6 mini croissants, torn into small pieces (or 3–4 large croissants)

Instructions

  1. Caramelize the Onions: Heat the olive oil over medium-low heat in a large heavy pan. Add the sliced onions and stir occasionally as they cook slowly for about 30 minutes until they become jammy, a deep golden brown, and rich in flavor.
  2. Sauté Ham and Spinach: In a skillet, add a quick drizzle of olive oil and toss in the diced ham. Pan-fry until the edges of the ham are browned and some fat is rendered out. Add the fresh baby spinach and stir until wilted. Remove from heat.
  3. Prepare the Egg Mixture: In a bowl, whisk together the 12 eggs, milk, Dijon mustard, salt, and pepper until fully combined.
  4. Assemble the Bake: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Layer the bottom with the sautéed ham, spinach, and caramelized onions. Sprinkle half of the shredded cheese evenly over the top. Pour the egg mixture over all. Distribute the torn croissant pieces evenly on top, then finish by sprinkling with the remaining cheese.
  5. Bake the Casserole: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 5-10 minutes until the eggs are just set but not overcooked. The center should be firm but still moist, and the dish may start to puff slightly. Remove from oven, let cool slightly, slice, and serve.

Notes

  • Caramelizing onions slowly over low heat is key to developing their sweetness and deep flavor.
  • You can substitute Swiss/Gruyere cheese with any melty cheese like cheddar or mozzarella if preferred.
  • Fresh croissants work best, but day-old croissants can be used as they soak up the egg custard nicely.
  • This dish can be prepared the night before and baked fresh in the morning for convenience.
  • Adjust salt and pepper to taste, especially considering the saltiness of the ham and cheese.

Keywords: brunch, breakfast casserole, egg bake, croissant bake, caramelized onions, ham and cheese, savory breakfast

Find it online: https://flavorsbymaya.com/egg-and-croissant-brunch-bake-recipe/