Description
This Croissant Egg Bake is an easy, delicious brunch that everyone will love. Buttery croissants get a thin layer of dijon mustard, then are stuffed with Canadian bacon, and two different types of cheese. Eggs are then beaten with milk and some spices and poured over the croissants before baking. The dish is baked until the cheese is melty and the eggs are set. This is great for holidays, or just for a weekend brunch when you want something easy and delicious.
Ingredients
- 6 croissants
- 6 slices cheddar cheese
- Dijon mustard, for spreading on croissants (optional)
- 1/2 cup grated gruyere cheese
- 12 slices Canadian bacon
- 6 large eggs
- 1 cup milk
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons dried parsley
- 1/2 teaspoon dried thyme
- 1/4 teaspoon paprika
- Salt and pepper to taste
Instructions
1. Preheat oven to 350F.
2. Slice croissants in half lengthwise. Spread Dijon mustard on cut sides of croissants. Top with one slice of cheddar cheese, two slices of Canadian bacon, and a handful of gruyere cheese. Place the croissants in a 9×13 inch baking pan.
3. In a large bowl, add eggs, milk, onion powder, garlic powder, parsley, thyme, paprika and salt and pepper. Whisk to combine. Pour the mixture over the croissants in the 9×13 inch pan.
4. Bake in preheated oven for 30 minutes, or until the eggs are solidified and no longer runny. Serve and enjoy!
- Prep Time: 10
- Cook Time: 30
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American