Egg and Croissant Brunch Bake
A crowd-pleasing brunch casserole with caramelized onions, ham, spinach, and golden croissants baked over creamy eggs.
Prep Time
20 min
Cook Time
40 min
Total Time
1h
Servings
12
Calories
246/serving
Difficulty
Medium
Nutrition Per Serving
Ingredients
- 2 tbsp olive oil
- 1 whole large yellow onion, thinly sliced
- 2.5 cup diced ham
- 3 oz baby spinach
- 12 large eggs
- 0.5 cup milk
- 1 tbsp Dijon mustard
- 1 tsp salt
- 1 pinch black pepper
- 1 cup shredded Swiss or Gruyere cheese
- 5 whole mini croissants, torn
Caramelize the Onions
Heat olive oil in a skillet over medium-low heat. Add the thinly sliced onion and cook, stirring occasionally, for about 30 minutes until deep golden brown and jammy.
Brown the Ham and Wilt the Spinach
In a separate skillet, brown the diced ham in a little olive oil until the edges are crispy. Add the baby spinach and stir until just wilted. Remove from heat.
Whisk the Egg Mixture
In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until well combined.
Assemble the Casserole
Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish. Layer the ham, spinach, and caramelized onions in the dish. Sprinkle half the shredded cheese over the top. Pour the egg mixture evenly over the layers. Arrange torn croissant pieces on the surface and sprinkle the remaining cheese on top.
Bake the Casserole
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 5 to 10 minutes until the eggs are nearly set and the croissants are golden. Let rest briefly before slicing.
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Open in AppTips & Variations
- Don't rush the caramelized onions; low and slow gives the best flavor.
- Use a mix of Swiss and Gruyere for a richer cheese flavor.
Frequently Asked Questions
- Can I assemble this the night before?
- Yes, layer everything, cover, and refrigerate overnight. Add 5 to 10 minutes to bake time.
- What can I use instead of croissants?
- Cubed brioche or challah bread work well as substitutes.
Recipe inspired by the original at pinchofyum.com. Ingredients and factual cooking data extracted; instructions independently written.
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