Description
A rich and decadent overnight breakfast bake featuring buttery croissants, sautéed mushrooms, fresh spinach, and melted Gruyère cheese, perfect for special occasions.
Ingredients
- 5 to 7 large croissants, halved lengthwise
- 2 tablespoons unsalted butter
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 10 ounces cremini mushrooms, chopped
- 8 ounces fresh baby spinach
- 8 large eggs
- 2½ cups whole milk
- 1 cup heavy cream
- 8 ounces Gruyère cheese, freshly grated
- Kosher salt and black pepper, to taste
- Fresh chopped parsley, for garnish
- Parmesan cheese, for topping
Instructions
- Preheat your oven to 450°F. Toast croissant halves cut-side up on a baking sheet for 5 to 8 minutes until golden and crispy. Let cool slightly, then tear into bite-sized pieces.
- Melt butter in a skillet over medium-low heat. Add onion and garlic, cooking for about 5 minutes until softened. Stir in mushrooms, cooking for another 5 minutes until tender, then add spinach until wilted. Season with salt and pepper.
- In a buttered 9×13-inch baking dish, toss the torn croissant pieces with the cooked vegetables to distribute evenly.
- In a bowl, whisk together eggs, milk, heavy cream, salt, and pepper. Stir in 1 cup of grated Gruyère and add any fresh herbs if desired.
- Pour the custard over the croissant mixture, pressing down to ensure pieces are coated. Cover tightly and refrigerate for at least 8 hours or overnight.
- Remove from refrigerator 30 minutes before baking. Preheat oven to 350°F, uncover, and sprinkle the remaining Gruyère on top. Bake for 45 minutes, until golden brown and set in the center.
- Top with freshly grated Parmesan and parsley before serving hot.
Notes
This make-ahead bake is great for festive gatherings, ensuring you spend more time with guests and less time in the kitchen. Leftover portions can be kept in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American