Egg And Croissant Brunch Bake - Chef Fun Kitchen

Egg And Croissant Brunch Bake

So you love brunch, too? and also you stand in support of Swiss and Gruyere cheese, brown sugar ham, caramelized onions, and spinach baked into creamy eggs and crowned with a crispy golden croissant topping?

Sprinkle that cheese in there love it’s your task, pour eggs in, and top with your torn-up croissants. (Don’t worry, you’ll have sufficient leftover croissants for directly-up butter and jam croissant ingesting with coffee. Brunch appetizer. We aren’t savages right here.)

Egg And Croissant Brunch Bake

Wrap in foil, bake that guy up, and pull it out of the oven juuuust earlier than it’s fully cooked. i'm sort of touchy about overcooked eggs and that i clearly propose undercooking barely and letting this one end gently by way of simply resting on the counter for a few minutes.

That is high easiness and deliciousness for your Easter brunch, buddies.

Egg And Croissant Brunch Bake


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


  1. Caramelize the Onions: heat the olive oil over medium-low heat in a large heavy pan. upload the onions and prepare dinner, stirring from time to time, for about 30 minutes. stop intention: nearly-jammy onions which might be a reeeally deep, wealthy, golden brown. (additionally, you possibly odor like deliciously caramelizey onions now! New signature fragrance?)
  2. Ham and Spinach: Toss the ham in a skillet with a quick drizzle of olive oil. Pan-fry until the edges are kind of browned and a number of the fat is rendered. Throw in your spinach. Stir to wilt the spinach. get rid of from warmth.
  3. Eggs: Whisk eggs with the milk, dijon, salt, and pepper.
  4. Layer: Preheat the oven to 350 levels. Grease a 9×13 baking dish. Layer the ham, spinach, and onions on the bottom. Sprinkle with half of the cheese. Pour eggs over. set up croissant pieces on pinnacle. end with closing cheese.
  5. Bake: cowl with foil. Bake for half-hour, depending on oven and pan size. remove foil and bake for some other five-10 mins. You don’t want to overcook the eggs (gross) but the middle have to be almost completely company while you supply the pan a brief jiggle take a look at. You’ll also observe everything will be just beginning to self-praise a bit. Slice, serve, and brunch ahead!

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