Mini Croissant Breakfast Bake

The story of this recipe?  Had some leftover croissants that I served with last night’s dinner… always have eggs and cheese in the fridge….and Viola!  I created a super simple and delicious quick recipe that will melt in your mouth!

Mini Croissant Breakfast Bake

10-12 mini croissants, torn into small

1 cup shredded Monterey Jack, Swiss, or Gruyere Cheese

10 large eggs, beaten

1/2 cup milk

1 tablespoon Dijon mustard

1 teaspoon salt

pepper to taste

10-12 mini croissants, torn into small pieces

Preheat the oven to 350 degrees. Grease a 9×13 baking dish. If you want thicker slices you can use an 8 x 11 dish.




















 

 

Whisk eggs with the milk, dijon, salt, and pepper. Set aside.

Layer the bottom of the dish with half the torn pieces of croissant.  Sprinkle with half of the cheese. Pour egg mixture all over the croissant. 

 Arrange remaining croissant pieces on top. Finish topping with remaining cheese

 







 

 

 

 

 

 

 

 

 

 

 

 

 

Cover with foil and bake for 30 minutes. The middle should be firm and no longer wet. You’ll also notice the whole casserole will puff up a bit.

 














 

 

 

 

 

 

Remove foil and bake for another 5-10 minutes. Slice into squares and enjoy! 

 

 
 

 

 

 

 

 

For an added treat add some caramelized onions to this recipe and some ham.

1 large onion

½ cup diced ham

Caramelize Onions: Heat a tablespoon of butter and a tablespoon of olive oil over medium-low heat in a large skillet. Add the onions and cook, stirring occasionally, for about 30 minutes or until onions are a really deep, rich, golden brown.

Ham: Toss diced ham in the same skillet and pan-fry until the edges are browned and some of the fat is rendered. Remove from heat.  Spread out both ham and onions to the bottom of the dish. Then add the croissants and cheese and continue the rest of the recipe.

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