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Mushroom and Croissant Bake

Mushroom and Croissant Bake
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This Mushroom and Croissant Bake is a savory and satisfying dish, perfect for breakfast, brunch, or a light dinner. Flaky croissants are layered with earthy mushrooms, spinach, and a rich, creamy egg mixture, then baked until golden and bubbly.

Ingredients

Scale
  • 6 large croissants, day-old preferred, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 lb mixed mushrooms, sliced
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 5 oz fresh spinach
  • 8 large eggs
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded Gruyere cheese

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Spread the croissant pieces evenly in the prepared baking dish.
  3. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened and browned, about 5-7 minutes.
  4. Add shallot and garlic to the skillet and cook for 1 minute more until fragrant.
  5. Stir in spinach and cook until wilted, about 2-3 minutes.
  6. In a large bowl, whisk together eggs, milk, heavy cream, Dijon mustard, salt, and pepper.
  7. Pour the mushroom and spinach mixture over the croissants in the baking dish.
  8. Sprinkle half of the Gruyere cheese over the vegetables and croissants.
  9. Pour the egg mixture evenly over everything.
  10. Sprinkle the remaining Gruyere cheese on top.
  11. Bake for 35-40 minutes, or until golden brown and set in the center.
  12. Let stand for 5 minutes before serving.

Notes

  • Day-old croissants work best as they absorb the egg mixture without becoming too soggy.
  • Feel free to experiment with other types of cheese like cheddar or Swiss.
  • Add fresh herbs like thyme or chives for extra flavor.
  • This dish can be assembled the night before and baked in the morning.

Nutrition

Find it online: https://kitchenvan.com/mushroom-and-croissant-bake/