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Southwest Croissant Egg Bake

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Credit: Photo: Ghazalle Badiozamani; Food Styling: Ben Weiner; Prop Styling: Stephanie De Luca

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This is about to be your go-to brunch using croissants and last night’s leftover veggies — or the ones sitting in the fridge that you have no idea what to do with. Transform all of it into a cheesy, fluffy breakfast bake. Full of flavor and comfort, this eggy casserole is always a satisfying crowd favorite. It’s delicious served at room temperature, so you can enjoy the dish all morning long. It’s like a savory bread pudding meets egg scramble!

Credit: Photo: Ghazalle Badiozamani; Food Styling: Ben Weiner; Prop Styling: Stephanie De Luca

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Southwest Croissant Egg Bake

Yield Serves 4 to 6

• peanut-free
• shellfish-free
• tree-nut-free
• fish-free
• alcohol-free

Per serving, based on 6 servings. (% daily value)

• Calories 574
• Fat 39.6 g (61.0%)
• Saturated 17.9 g (89.3%)
• Carbs 27.6 g (9.2%)
• Fiber 1.8 g (7.1%)
• Sugars 5.5 g
• Protein 26.7 g (53.5%)
• Sodium 903.4 mg (37.6%)

Ingredients

• Cooking spray

• 1 cup

  white button or cremini mushrooms

• 1/2

  medium bell pepper

• 1

  small sweet potato (about 4 ounces)

• 6

  large eggs

• 1 cup

  half-and-half

• Kosher salt

• Freshly ground black pepper

• 8

  small croissants or baked crescent rolls

• 2 cups

  shredded cheddar cheese, preferably white, divided

• 1 tablespoon

  unsalted butter

• 8 ounces

  ground meat or uncooked sausage

• 1 1/2 teaspoons
• 1 cup

  baby spinach

• Garnish options: salsa, hot sauce, sour cream, and chopped fresh cilantro

Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 375ºF. Coat an 8-inch square or other 2-quart baking dish with cooking spray.

2. Prepare the following, placing them all in the same medium bowl: Slice 1 cup mushrooms, dice 1/2 medium bell pepper, and peel and dice 1 small sweet potato.

3. Place 6 large eggs and 1 cup half-and-half in a large bowl, season with salt and black pepper, and whisk until combined and fluffy. Cut or tear 8 small croissants or crescent rolls into 1-inch pieces. Add the croissants and 1 1/2 cups of the cheddar cheese and stir to combine.

4. Melt 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add the vegetables, cover, and cook, stirring once or twice, until they start to soften, about 5 minutes. Meanwhile, remove the casings from 8 ounces sausage if needed.

5. Add the ground meat or sausage and 1 1/2 teaspoons taco seasoning. Cook uncovered, breaking up the meat into smaller pieces, until the meat is cooked through and the sweet potatoes are tender. If there is a lot of fat in the pan at this point, drain it off.

6. Add 1 cup baby spinach to the pan and cook until wilted, about 1 minute. Remove the pan from the heat and let the mixture cool slightly. Add the vegetables and meat to the egg mixture and stir until well combined. Transfer to the baking dish. Sprinkle with the remaining 1/2 cup cheddar cheese.

7. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Uncover and bake until the eggs are set, 15 to 20 minutes more. Let cool for 5 minutes before serving. Serve topped with salsa, hot sauce, sour cream, and chopped fresh cilantro if desired.

Recipe Notes

Make ahead: The vegetables and meat can be cooked a few hours ahead.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Brandi Milloy

Contributor

Brandi Milloy is a television host, lifestyle and parenting expert, and an at-home cook known for her simple and fun approach to food. She is the host of MOMHOOD, a parenting podcast featuring candid conversations and interviews. She frequently appears on KTLA, Home & Family, and The Kelly Clarkson Show and serves as a recurring judge on Guy's Grocery Games, Chopped Sweets, and more. She previously worked as a food/entertainment reporter and producer at POPSUGAR and starred in Food Network series Let's Eat. When she isn't in front of the camera, she shares ideas her popular blog. She loves spending time with her daughter, son, and husband in Coastal Los Angeles.

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Source : food