Savory Croissant Breakfast Bake with Spinach & Gruyère
Elevate your brunch with this savory croissant breakfast bake featuring flaky croissants, creamy Gruyère, and fresh spinach. A perfect dish to transform day-old croissants into a gourmet meal.
Ingredients
Main
- 4 large croissants slightly stale and torn into large pieces
- 2 cups fresh spinach roughly chopped
- 1 cup Gruyère cheese shredded
- 8 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg freshly grated
Garnish
- 2 tablespoons chives finely chopped
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
- Layer the torn croissant pieces in the baking dish, top with chopped spinach and shredded Gruyère cheese.
- Whisk together eggs, whole milk, heavy cream, Dijon mustard, salt, pepper, and nutmeg to make custard.
- Pour custard over the croissants, spinach, and cheese. Let sit for 5 minutes to soak.
- Bake for 30-35 minutes until top is golden and custard is set.
- Let the bake rest after removing from oven, then sprinkle with chopped chives and serve.
Notes
Best with slightly stale croissants. For a lower-fat option, use half-and-half or a mix of dairy and milk alternative in place of heavy cream.