Egg Croissant Breakfast Bake

Name: Egg Croissant Breakfast Bake
Cuisine: Indian
Ingredients: 2 Croissants; 2 Eggs; 1/2 cup Baby spinach; 1/4 cup, sliced Mushrooms; 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

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

Little Hearts @cook_7834303

#morningbreakfast
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 cup, slicedMushrooms
2 tspExtra-virgin olive oil
1 cup Cheddar 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. Melt butter in a pan. Add the sliced mushrooms and fry until golden, stirring occasionally. Season to taste. Remove from flame and keep aside.
2

Grease a casserole dish with olive oil. Cut the croissants into halves, making sure not to cut all the way through.
3

Stuff the croissants with spinach, cooked mushrooms, and half of the grated cheese. Place it into the casserole, cut sides facing up. In a bowl, beat the eggs with milk, salt, and pepper.
4

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.