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Egg Croissant Breakfast Bake
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Chef :
Little HeartsEgg Croissant Breakfast Bake
#morningbreakfast
Treat yourself to this scrumptious breakfast casserole with flaky croissants packed in buttery baked eggs and vegetables!
Ingredient
2
Eggs
1/2 cup
Baby spinach
1/4 cup, sliced
Mushrooms
2 tsp
Extra-virgin olive oil
1/2 cup
Whole milk
1 tsp
Pepper powder
To taste
Salt
As needed
Unsalted butter
Cooking instructions
* Step 1
Preheat the oven to 375 degrees Fahrenheit. Melt butter in a pan. Add the sliced mushrooms and fry until golden, stirring occasionally. Season to taste. Remove from flame and keep aside.
* Step 2
Grease a casserole dish with olive oil. Cut the croissants into halves, making sure not to cut all the way through.
* Step 3
Stuff the croissants with spinach, cooked mushrooms, and half of the grated cheese. Place it into the casserole, cut sides facing up. In a bowl, beat the eggs with milk, salt, and pepper.
* Step 4
Pour the egg mixture over the croissants. Sprinkle the remaining cheese over the top of the croissants. Cover with foil and refrigerate for 10-15 minutes.
* Step 5
Bake for 20 minutes, then remove foil, and bake again until the eggs are puffed and just set, for another 10-20 minutes. Remove from the oven and serve warm.
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