Savory Egg and Croissant Brunch Bake
Caramelized onions, ham, and fresh baby spinach are layered with creamy eggs and topped with buttery, golden croissant pieces. This oven-baked casserole provides a rich combination of textures for a leisurely morning meal.
Ingrédients
- 2 tbsp olive oil
- 1 large yellow onion · sliced thinly
- 2 1/2 cup diced ham
- 2-3 ounce fresh baby spinach
- 1 cup shredded cheese · Swiss/Gruyere mix
- 12 eggs
- 1/2 cup milk
- 1 tbsp Dijon mustard
- 1 tsp salt
- pepper · to taste
- 5-6 mini croissants · torn into pieces
Préparation
- 1
Heat the olive oil in a large heavy pan over medium-low heat. Add the onions and cook, stirring occasionally, for 30 minutes until deep, golden brown and jammy.
- 2
Toss the ham in a skillet with a drizzle of olive oil and pan-fry until browned and the fat is slightly rendered. Add the spinach, stir until wilted, and remove from heat.
- 3
Whisk together the eggs, milk, Dijon mustard, salt, and pepper in a mixing bowl.
- 4
Preheat your oven to 175°C and grease a 9x13-inch baking dish. Layer the cooked ham, spinach, and onions on the bottom, then sprinkle with half of the shredded cheese. Pour the egg mixture over the ingredients and arrange the croissant pieces on top. Finish by scattering the remaining cheese over the croissants.
- 5
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 5-10 minutes until the center is firm and the top is puffed and golden.