Egg and Croissant Brunch Bake
A delicious brunch bake with caramelized onions, ham, fresh spinach, creamy eggs, and a crispy croissant topping.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion sliced thinly
- 2.5 cups diced ham
- 2.5 ounces fresh baby spinach
- 1 cup shredded cheese Swiss/Gruyere mix
- 12 large eggs
- 0.5 cup milk
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- pepper to taste
- 5 mini pieces croissants torn into small pieces (or 3-4 large size)
Instructions
Preparation Steps
- Heat the olive oil over medium-low heat in a large heavy pan. Add the sliced onions and cook, stirring occasionally, for about 30 minutes until deep golden brown and caramelized.
- Pan-fry the diced ham in a skillet with a drizzle of olive oil until edges are browned and fat rendered. Add the fresh spinach and stir to wilt. Remove from heat.
- Whisk together eggs, milk, Dijon mustard, salt, and pepper until well combined.
- Preheat the oven to 350°F. Grease a 9x13 inch baking dish. Layer the ham, spinach, and caramelized onions in the bottom. Sprinkle half the shredded cheese on top. Pour the egg mixture evenly over the layers. Distribute croissant pieces on top, then sprinkle the remaining cheese.
- Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 5 to 10 minutes until eggs are just firm and the casserole begins to puff slightly. Slice and serve warm.
Notes
This egg bake is perfect for brunch gatherings and can be made ahead by preparing layers the night before. Avoid soaking croissants overnight for best texture.