|Image from Woman's Day|
This recipe is reminiscent of all those bread pudding style breakfast dishes from the Bisquick "quiches" that form their own crust, to the egg dishes with cubes of bread soaked with an egg and milk mixture overnight and then tossed in the oven in the morning.
However - just look at the picture of this dish! Doesn't this casserole have a lot more visual appeal. Crusty mini-croissants, Gruyere cheese, sauteed mushrooms and spinach all combined with a simple egg/milk mixture. You could add some diced up well cooked sausage or bacon, or serve them on the side. Fresh fruit, green salad or a tray of either would also be a great addition. I even already have a red 9" x 13" casserole to make it in which adds a nice pop of colour.
For my upcoming get together, I have to decide if I want to assemble it the night before or just do it in the morning and let set the 15 plus minutes. But I definitely will have to bake ahead of time and reheat so it's a fast turn around. Hopefully it will reheat beautifully.
For those who like a visual - Woman's Day has a Youtube video you can follow along on. I've included it below. Enjoy!
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Woman's Day Make Ahead Egg Croissant Casserole
Butter, for the dish
2 tbsp. extra-virgin olive oil
16 oz. sliced cremini mushrooms
12 mini croissants
3 c. baby spinach
5 oz. Gruyère cheese, coarsely grated (about 1 1/2 c.)
8 large eggs
2 c. whole milk
Kosher salt and pepper
Butter a 9"-x-13" casserole dish. Heat oil in a large nonstick skillet over medium heat and cook the mushrooms, stirring occasionally, until lightly golden brown, 6 to 8 minutes.
While the mushrooms are cooking, partially split the croissants, making sure not to cut all the way through. Stuff with spinach and all but 1/2 cup cheese and transfer to the prepared dish, cut sides facing up. Divide mushrooms among the stuffed croissants.
In a bowl, beat eggs with milk and 1/2 teaspoon each salt and pepper, then pour over the croissants. Sprinkle remaining 1/2 cup cheese over the top. Cover with foil, then plastic wrap; refrigerate overnight (or at least 15 minutes).
When ready to serve, heat oven to 375 degrees F, remove casserole from fridge and discard plastic wrap. Bake for 20 minutes, then remove foil and bake until eggs are puffed and just set, 25 to 30 minutes more.
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