Ingredients
Equipment
Method
- Begin by tearing or slicing the croissants into bite-sized pieces, roughly 1-inch cubes. It's best to use croissants that are a day old as they'll absorb the egg mixture better without becoming too mushy. Place these croissant pieces evenly in a greased 9x13-inch baking dish.12-16 croissants, day-old or slightly stale, butter or cooking spray
- In a large bowl, whisk together the 8 large eggs until the yolks and whites are thoroughly combined. Add the 2 cups of milk, the Dijon mustard (if using), salt, and pepper. Whisk until everything is well incorporated. The milk will create a rich, creamy base for the casserole.8 large eggs, 1 teaspoon Dijon mustard, to taste salt, to taste freshly ground black pepper
- Gently stir in the shredded cheese, chopped cooked meat (if using), bell pepper, onion, and half of the chopped chives or parsley into the egg mixture. This is where you can customize your casserole to your liking – think about adding spinach, mushrooms, or different types of cheese.1/2 cup shredded cheddar cheese, 1/4 cup finely chopped cooked ham, bacon, or sausage, 1/4 cup finely chopped bell pepper, 1/4 cup finely chopped onion, 2 tablespoons chopped fresh chives or parsley
- Pour the custard mixture evenly over the croissant pieces in the baking dish. Gently press down on the croissants with a spatula or your hands to ensure they are submerged in the liquid as much as possible. Allow the mixture to sit for at least 15-30 minutes at room temperature, or cover and refrigerate overnight for a deeper soak and more intense flavor. This soaking period is crucial for achieving that perfectly tender, custardy texture.12-16 croissants, day-old or slightly stale, 8 large eggs, 2 cups milk, 1/2 cup shredded cheddar cheese, 1/4 cup finely chopped cooked ham, bacon, or sausage, 1/4 cup finely chopped bell pepper, 1/4 cup finely chopped onion, 2 tablespoons chopped fresh chives or parsley, 1 teaspoon Dijon mustard, to taste salt, to taste freshly ground black pepper
- Preheat your oven to 350°F (175°C). Bake the casserole for 40-50 minutes, or until the top is golden brown, puffed up, and the center is set (a knife inserted near the center should come out clean). The baking time may vary slightly depending on your oven and how long the casserole has been soaking.
- Once baked, let the Croissant Egg Casserole rest for about 5-10 minutes before slicing and serving. This allows the casserole to set up properly. Garnish with the remaining fresh chives or parsley. Serve warm and enjoy the delightful blend of flavors and textures.2 tablespoons chopped fresh chives or parsley
Notes
This casserole can be refrigerated overnight before baking for a deeper soak and more intense flavor.
For longer storage, it can be refrigerated for up to 3-4 days or frozen for up to 1-2 months.
