herby mushroom and swiss croissant breakfast bake
Like a savory French toast, made even more French because croissants.
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!
Notes
*To make ahead: Prepare the casserole through step 5. Cover with foil and refrigerate up to overnight - the croissants may get too soft if you chill it longer than that. When ready to bake, uncover and bring to room temperature for 30 minutes. Bake as directed.