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Egg and Croissant Brunch Bake Recipe

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4.2 from 8 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 9 servings

Description

This Egg and Croissant Brunch Bake is a savory, satisfying dish perfect for a weekend brunch or a special breakfast. It features caramelized onions, pan-fried chicken and wilted spinach layered with fluffy eggs, torn croissants, and melted Swiss/Gruyere cheese, baked to golden perfection. The combination of rich flavors and varied textures makes it a comforting and impressive meal to share with family and friends.

Ingredients

Vegetables and Aromatics

  • 2 tablespoons olive oil
  • 1 large yellow onion, sliced thinly
  • 2-3 ounces fresh baby spinach

Proteins and Dairy

  • 2 1/2 cups diced chicken
  • 1 cup shredded cheese (Swiss/Gruyere mix)
  • 12 eggs
  • 1/2 cup milk

Other Ingredients

  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • Pepper to taste
  • 5-6 mini croissants, torn into small pieces (or 3-4 large croissants)

Instructions

  1. Caramelize the Onions: 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 they become almost jammy with a rich, deep golden brown color and sweet aroma.
  2. Cook Chicken and Wilt Spinach: In a separate skillet, drizzle a little olive oil and add the diced chicken. Pan-fry over medium heat until the chicken edges are browned and some fat is rendered. Add the fresh spinach and stir to wilt it. Remove from heat once the spinach has softened.
  3. Prepare Egg Mixture: In a large bowl, whisk together the 12 eggs, milk, Dijon mustard, salt, and pepper until well combined and slightly frothy.
  4. Layer Ingredients: Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish. Spread the cooked chicken, spinach, and caramelized onions evenly over the bottom of the dish. Sprinkle half of the shredded cheese over the layer. Pour the egg mixture evenly over the ingredients. Arrange the torn croissant pieces on top in an even layer. Finish by sprinkling the remaining cheese on top.
  5. Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 5 to 10 minutes until the eggs are mostly firm but still slightly jiggly in the center and the top is puffed and golden. Avoid overcooking to keep the eggs tender. Let it cool slightly before slicing and serving.

Notes

  • Caramelizing the onions low and slow enhances their natural sweetness, so don’t rush this step.
  • Chicken can be substituted with turkey or ham depending on preference.
  • If mini croissants are unavailable, use larger croissants torn accordingly for even coverage.
  • For a vegetarian version, omit chicken and add more spinach or mushrooms.
  • Use a good quality Swiss/Gruyere cheese blend to get the best melty texture and flavor.
  • Test doneness by gently shaking the pan; the center should be just set but not rubbery.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Brunch
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/egg-and-croissant-brunch-bake-recipe/