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Egg and Croissant Brunch Bake


  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 9-12 1x

Description

The BEST Croissant Brunch Bake! Cheese, brown sugar ham, caramelized onions, and spinach baked into creamy eggs and topped with a crispy golden croissant topping. YUM.


Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, sliced thinly
  • 2 1/2 cups diced ham (love the Appleton Farms Spiral Sliced Double Glazed Brown Sugar Ham from ALDI)
  • 23 ounces fresh baby spinach
  • 1 cup shredded cheese (obsessed with the Happy Farms Preferred Specialty Shredded Swiss and Gruyere Cheese from ALDI! so genius)
  • 12 eggs (love the Simply Nature Organic Cage Free Large Brown Eggs from ALDI)
  • 1/2 cup milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • pepper to taste
  • 56 mini croissants, torn into small pieces (ALDI Village Bakery Mini Croissants – yum)

Instructions

  1. Caramelize the Onions: Heat the olive oil over medium-low heat in a large heavy pan. Add the onions and cook, stirring occasionally, for about 30 minutes. End goal: almost-jammy onions that are a reeeally deep, rich, golden brown. (Also, you probably smell like deliciously caramelizey onions now! New signature perfume?)
  2. Ham and Spinach: Toss the ham in a skillet with a quick drizzle of olive oil. Pan-fry until the edges are kind of browned and some of the fat is rendered. Throw in your spinach. Stir to wilt the spinach. Remove from heat.
  3. Eggs: Whisk eggs with the milk, dijon, salt, and pepper.
  4. Layer: Preheat the oven to 350 degrees. Grease a 9×13 baking dish. Layer the ham, spinach, and onions on the bottom. Sprinkle with half of the cheese. Pour eggs over. Arrange croissant pieces on top. Finish with remaining cheese.
  5. Bake: Cover with foil. Bake for 30 minutes, depending on oven and pan size. Remove foil and bake for another 5-10 minutes. You don’t want to overcook the eggs (gross) but the middle should be almost completely firm when you give the pan a quick jiggle test. You’ll also notice the whole thing will be just starting to puff up a bit. Slice, serve, and brunch forward!

Notes

Make Ahead: Yes, you can make this ahead of time! I like to do steps 1 and 2 the night before, and then everything else day-of. The only part I would not recommend doing ahead of time is letting the croissant pieces soak in the egg mixture overnight.

Pan Size: My favorite version of this was in a casserole dish that was slightly smaller than 9×13 – the pieces were a little thicker and it took closer to 40 minutes to bake.

  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Keywords: egg and croissant brunch bake, brunch bake, egg bake