Description
A delightful casserole of buttery croissants soaked in a rich custard, enhanced with earthy mushrooms and cheese, perfect for brunch gatherings.
Ingredients
Scale
- 6–8 croissants, torn into bite-sized pieces
- 8–10 large eggs
- 2 cups whole milk or half-and-half
- 1 cup sautéed mushrooms (cremini or shiitake)
- 1–2 cups cheese (Gruyère, cheddar, or goat cheese)
- Fresh herbs (parsley, chives, or thyme)
- Salt and pepper to taste
- A pinch of nutmeg
Instructions
- Preheat the oven to 350°F (175°C).
- Sauté the chopped mushrooms in olive oil until golden and moisture has evaporated (5-7 minutes).
- Whisk together the eggs, milk, salt, pepper, and nutmeg in a large bowl.
- In a greased 9×13 inch baking dish, layer the torn croissants followed by sautéed mushrooms, cheese, and herbs.
- Pour the egg mixture over the layered ingredients, pressing down slightly. Let soak for at least 15 minutes.
- Bake for 35-40 minutes, or until the top is golden brown and a knife comes out clean.
- Let cool slightly before serving, garnished with fresh herbs if desired.
Notes
For a recipe variation, add cooked bacon, spinach, or bell peppers for added flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 300mg
Keywords: breakfast casserole, croissants, brunch recipe, vegetarian dish, comfort food