Fluffy and full of flavor, this elegant egg bake brings out the best of your core breakfast ingredients (or, at least, my favorite ones): egg and pastry. Fold in fresh spinach and caramelized onions, followed by a generous serving of gruyere, and you’re bound for a successful spread.
Feel free to add diced cooked ham or bacon if you’d like — this version is vegetarian.
I love how easy this recipe is to put together and seamlessly serve a crowd. This one is easy to bake a few hours before guests arrive and reheat just before brunch o’clock.
Serves 6 (super easy to double!)
6 mini croissants, torn into bite-sized pieces
6 eggs
1 teaspoon Dijon mustard
1/4 cup milk or cream
Large pinch salt
Black pepper, to taste
1 tablespoon olive oil
1/2 yellow onion, diced
1 cup fresh spinach
1/2 cup Gruyère cheese
Preheat oven to 350. Heat olive oil in a medium pan and cook onions until translucent, about 5 minutes. While cooking, whisk eggs, milk, salt and pepper and mustard in a medium bowl. Once onions are cooked, add spinach and stir to wilt, about 2 minutes.
Spray Etta B baker with nonstick spray. Add onion and spinach to the dish. Then, layer with half of croissant pieces followed by half of the cheese and all of the egg mixture. Add remaining croissant pieces on top. Lastly, add remaining gruyère. Cover with foil and bake 25 minutes. Carefully remove foil and continue to bake uncovered for 5 minutes.