Egg Croissant Breakfast Bake

Name: Egg Croissant Breakfast Bake
Cuisine: Indian
Ingredients: 2 Croissants; 2 Eggs; 1/2 cup Baby spinach; 1/4 cup Mushrooms sliced; 2 tsp Extra-virgin olive oil; 1 cup Cheddar cheese coarsely grated; 1/2 cup Whole milk; 1 tsp Pepper powder; To taste Salt; As needed Unsalted butter

Little Hearts @cook_7834303

Treat yourself to this scrumptious breakfast casserole with flaky croissants packed in buttery baked eggs and vegetables!

Little Hearts @cook_7834303

Treat yourself to this scrumptious breakfast casserole with flaky croissants packed in buttery baked eggs and vegetables!

Saved

Ingredients

2Croissants
2Eggs
1/2 cupBaby spinach
1/4 cupMushrooms sliced
2 tspExtra-virgin olive oil
1 cupCheddar cheese coarsely grated
1/2 cupWhole milk
1 tspPepper powder
To tasteSalt
As neededUnsalted butter

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Steps

1

Preheat the oven to 375 degrees Fahrenheit.
2

Melt butter in a pan. Add the sliced mushrooms and fry until golden, stirring occasionally. Season to taste. Remove from flame and keep aside.
3

Grease a casserole dish with olive oil. Cut the croissants into halves, making sure not to cut all the way through. Stuff the croissants with spinach, cooked mushrooms, and half of the grated cheese.
4

Place it into the casserole, cut sides facing up. In a bowl, beat the eggs with milk, salt, and pepper. 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.
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.