Southwest Croissant Egg Bake

updated May 5, 2021
christmas
Southwest Croissant Egg Bake

This is about to be your go-to brunch using croissants and last night’s leftover veggies — transform all of it into a cheesy, fluffy, breakfast bake.

Serves4 to 6

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southwestern style croissant egg bake sits in a baking dish on a table next to salsa and avocado
Credit: Photo: Ghazalle Badiozamani; Food Styling: Ben Weiner; Prop Styling: Stephanie De Luca

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This is about to be your go-to brunch using croissants and last night’s leftover veggies — or the ones sitting in the fridge that you have no idea what to do with. Transform all of it into a cheesy, fluffy breakfast bake. Full of flavor and comfort, this eggy casserole is always a satisfying crowd favorite. It’s delicious served at room temperature, so you can enjoy the dish all morning long. It’s like a savory bread pudding meets egg scramble!


Southwest Croissant Egg Bake

This is about to be your go-to brunch using croissants and last night’s leftover veggies — transform all of it into a cheesy, fluffy, breakfast bake.

Serves 4 to 6

Nutritional Info

Ingredients

  • Cooking spray

  • 1 cup

    white button or cremini mushrooms

  • 1/2

    medium bell pepper

  • 1

    small sweet potato (about 4 ounces)

  • 6

    large eggs

  • 1 cup

    half-and-half

  • Kosher salt

  • Freshly ground black pepper

  • 8

    small croissants or baked crescent rolls

  • 2 cups

    shredded cheddar cheese, preferably white, divided

  • 1 tablespoon

    unsalted butter

  • 8 ounces

    ground meat or uncooked sausage

  • 1 1/2 teaspoons

    taco seasoning

  • 1 cup

    baby spinach

  • Garnish options: salsa, hot sauce, sour cream, and chopped fresh cilantro

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 375ºF. Coat an 8-inch square or other 2-quart baking dish with cooking spray.

  2. Prepare the following, placing them all in the same medium bowl: Slice 1 cup mushrooms, dice 1/2 medium bell pepper, and peel and dice 1 small sweet potato.

  3. Place 6 large eggs and 1 cup half-and-half in a large bowl, season with salt and black pepper, and whisk until combined and fluffy. Cut or tear 8 small croissants or crescent rolls into 1-inch pieces. Add the croissants and 1 1/2 cups of the cheddar cheese and stir to combine.

  4. Melt 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add the vegetables, cover, and cook, stirring once or twice, until they start to soften, about 5 minutes. Meanwhile, remove the casings from 8 ounces sausage if needed.

  5. Add the ground meat or sausage and 1 1/2 teaspoons taco seasoning. Cook uncovered, breaking up the meat into smaller pieces, until the meat is cooked through and the sweet potatoes are tender. If there is a lot of fat in the pan at this point, drain it off.

  6. Add 1 cup baby spinach to the pan and cook until wilted, about 1 minute. Remove the pan from the heat and let the mixture cool slightly. Add the vegetables and meat to the egg mixture and stir until well combined. Transfer to the baking dish. Sprinkle with the remaining 1/2 cup cheddar cheese.

  7. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Uncover and bake until the eggs are set, 15 to 20 minutes more. Let cool for 5 minutes before serving. Serve topped with salsa, hot sauce, sour cream, and chopped fresh cilantro if desired.

Recipe Notes

Make ahead: The vegetables and meat can be cooked a few hours ahead.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.