Easy Croissant Egg Bake
This croissant bake is packed with ham, eggs and cheeses for a delicious brunch casserole!
Ingredients
- 4 large croissants, diced into large chunks
- 8 eggs
- 1 cup (240 ml) milk
- 5 oz (140 g) Boursin cheese
- 1 tsp salt
- 1/2 tsp each garlic powder + onion powder
- 1½ cups (200 g) shredded gruyere cheese, divided
- 5 slices ham, diced large
- 4 scallions, diced
Instructions
- Preheat oven to 450℉. Grease with butter or lightly spray an 11x7 inch baking dish with olive oil.
- Place your croissant pieces into the baking dish evenly and toast for 5 minutes. It's okay if they're overlapping. Remove from the oven and set aside.
- Lower your oven heat to 350℉. Add to your blender the eggs, milk, Boursin cheese, salt, garlic powder, onion powder and blend until smooth. Next, stir in with a fork, 1 cup of your cheese. Then, pour the egg mixture evenly onto your croissants. Top with ham, scallions and the remainig 1/2 cup of cheese. Use your hands to gently press everything down so that the croissants soak up the egg mixture. Cover the dish with foil and bake for 40 minutes. Uncover, increase oven temp to 400℉ and bake for another 10-15 minutes or until golden brown on top.
Notes
You may also like this Spinach and Ricotta Egg Bake
- Store leftovers in an airtight container in your fridge for up to 3-4 days.
- You can use mozzarella or sharp cheddar instead of Gruyere.
- You can use cooked bacon or cooked crumbled sausage instead of the ham.
- You can use cream cheese instead of Boursin cheese.
- Optional Garnish: Fresh Chopped Chives
Calories: 324kcal, Carbohydrates: 16g, Protein: 18g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 203mg, Sodium: 782mg, Potassium: 207mg, Fiber: 1g, Sugar: 5g, Vitamin A: 740IU, Vitamin C: 1mg, Calcium: 294mg, Iron: 2mg
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