herby mushroom and swiss croissant breakfast bake
You know when something tastes so good you want to either do a backflip or pummel a hole in the wall? This is one of those scenarios where I could have done some property damage.
An unusual November tropical system waved by Tampa this morning and early afternoon. I guess it’s only the fourth or fifth hurricane on record to have hit the peninsula after November 4th, or something like that. Clearly I doubled back here to get my numbers straight…At any rate, we usually don’t get much tropical activity this time of year, but Nicole just really wanted to wreck some havoc on the coastline. At the very least, she was only a category 1 storm and the effects on us were no more than with a tropical storm, but the winds were strong enough to rip a hat right off my head and blow it into the channel.
Yup. That happened. I felt like a dumbass. I’m just glad my glasses didn’t fly away with it.
We’re flying up to Pennsylvania as you read this, so I leave you with this incredible breakfast bake designed to incite a serious happy dance upon first bite. I’m often into making sweet brunch fixtures, but for Thanksgiving especially wanted to give folks who boast a saltier craving a swell option to serve.
I adore this recipe. Ate it for lunch straightaway after I finished photographing, and holy nutballs it’s awesome. Tender caramelized onions and mushrooms provide a bed for cheesy, everything-seasoned croissants that are pre-toasted for an extra crisp. Easily a breakfast or dinner option depending on when the craving slaps you in the ass. The hardest part is waiting for it to bake.
Onion Fun-ion
Caramelized onions usually take a lifetime to cook properly (though the wait is very worthwhile), but in this recipe I expedite the process thanks to a quick simmer in apple cider. You can use broth instead if cider weirds you out, or if you’re tired of me using cider in absofuckinglutely everything of late. I won’t judge.
First, though, toast up the croissants real quick in the oven with a little butter. This helps prevent them from getting soggy from the custard you’ll dip them in later. As far as how much or little you tear/cut the croissants, such is up to you. I did bigger chunks mostly for aesthetic, but you can cube them or just shred the little shits like a savage. Just don’t make them too small.
Then, work those mushrooms and onions. Start them in butter, stir in some fresh thyme, rosemary, sage, and garlic, then turn up the heat and pour in your cider or broth. Simmer the liquid out of the pan, stirring the onions and mushrooms fairly often. The onions will brown after about 10 minutes and the mushrooms will be soft, juicy, and infused with all the flavor from the herbs.
Custard with Mustard
Much like a French toast bake, we whip up an egg and milk custard for the croissants to soak in, but instead of anything sugary we’ll flavor it with salt, pepper, and a bit of Dijon mustard.
Prepare a casserole dish with half of the onions and mushrooms. Dunk the croissants in the liquid and arrange on top of the filling layer. Pour the custard over the croissants once they’ve all been bathed, then spread the rest of the onions and mushrooms. How many times I can say onions and mushrooms in one paragraph? Sprinkle the Swiss cheese overtop, and a dab of everything seasoning on the croissants. I use Trader Joes’ classic blend, but you can make your own or find pretty much any brand’s rendition at your local grocery.
Cover up the dish with foil and bake, then uncover and finish naked so the croissants get a nice browning and the cheese bubbles and oozes into every crack.
Serve this shit hot. Admire the unreal cheese pull and enjoy your serving with some dressed greens, fresh fruit, or just on its own.
You will disappoint no one upon presenting this dish on Thanksgiving morning, or some random evening. Guaranteed to please. The ingredients list is relatively smol, but the impact high. Have I convinced you yet? No? Well, fine. Guess you’ll just have to make it and see if I’m full of shit or telling the truth.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Make room for more shrooms:
Spicy Ginger Teriyaki Mushrooms and Broccoli
No Stir Pesto Risotto with Butter Roasted Mushrooms and Chickpeas
herby mushroom and swiss croissant breakfast bake
Ingredients
- 3 tbsp salted butter
- 6-8 large croissants, roughly torn
- 1 large yellow onion, thinly sliced
- 2 cups mixed mushrooms, sliced
- 4 cloves garlic, minced
- 2 tbsp fresh thyme, chopped
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh rosemary, chopped
- 1/2 cup apple cider (or vegetable broth)
- 1 cup whole milk
- 1 cup canned full-fat coconut milk, or heavy cream
- 4 large eggs
- 1 tbsp dijon mustard
- 2 cups swiss cheese, shredded
- 2 tbsp everything seasoning, homemade or store bought
Instructions
- Preheat oven to 375 degrees. Lightly grease a 9 x 13 inch casserole dish.
- Lay the croissants on a baking sheet. Thinly slice 2 tablespoons of the butter and place atop the croissants. Toast in the oven for 5-8 minutes until lightly browned and crisp.
- In a large skillet, melt the remaining tablespoon of butter with 1 tablespoon of extra virgin olive oil. Cook the mushrooms and onion undisturbed for 5 minutes. Stir in the garlic, thyme, sage, and rosemary for 2-3 minutes until very fragrant. Crank the heat to medium high and pour in the cider. Simmer for 8-10 minutes until the onions turn golden and the mushrooms are juicy.
- For the custard, whisk together the milk, coconut milk, Dijon mustard, eggs, and a big pinch of salt and pepper until combined.
- Spread half of the onion and mushroom mixture in the bottom of the dish. Dunk each croissant into the egg custard and arrange on top of the onions. When all the croissants are used, pour the remaining custard into the pan. Arrange the rest of the onions and mushrooms, then sprinkle with the cheese and everything seasoning.
- Cover the dish with foil. Bake for 30 minutes, then remove the foil and finish for 10-12 minutes until the croissants are toasted and the cheese bubbly. Serve warm!
