Cazuela de desayuno con croissants para preparar con anticipación
Servings
12
Prep Time
20 minutes
Cook Time
95 minutes
Packed with crispy bacon, sautéed veggies, and a cheesy egg mixture poured over toasted croissants.
When my kids were young, our Christmas morning brunch would be a choice of either a personal omelette, or a broiled croissant with bacon and cheese.
My father choice; an omelet with mushrooms, onions, peppers, bacon, and cheese. My kids; a croissant with extra bacon and cheese. Me; an egg, & mushrooms added to the croissant with bacon and cheese.
This recipe is inspired by many Christmas mornings with my family. However, made much easier and less stressful, by combining all the choices into one casserole and preparing it the day before. Leaving you the simple task of just tossing it in the oven while everyone wakes up, enjoys a cup of coffee, and opens a present or two.
Serve alongside a refreshing fruit and arugula salad and pair it with freshly squeezed orange juice or mimosas for a special start to your day!
Ingredients
-
10 large croissants (20 to 24 ounces combined)
- 13 to 14 ounces thick cut bacon (7 to 8 strips)
- 3 tablespoons olive oil, divided
- 2 small yellow onions, diced (about 1 cup)
- 1 large red bell pepper, diced (about 1 cup)
- 1 large red bell pepper, diced (about 1 cup)
- 1 large jalapeño, thinly sliced
- 8 ounces small cremini mushrooms, quartered
- 1 tablespoon fresh thyme leaves
- 14 eggs
- 4 cups milk
- 1 cup of 35% cream
- 2 cups shredded smoked Gouda cheese, divided
- 2 cups shredded cheddar cheese, divided
- 1 1/2 teaspoons salt
- 1 ½ teaspoons pepper
-
Provisions Classic Clad 14.5" Nonstick Roaster
-
ProBond Titum Nonstick 11in Skillet
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Directions
Toast the Croissants
Sauté the Vegetables
- Cut the croissants in half and place them cut side up on a sheet pan (I do them in two batches of 5 croissants). Place them under the broiler and cook until nicely browned. 2 to 4 minutes (depending on your broiler, so watch them. Flip them over so the exterior is up and broil for 1 to 2 minutes until just a little crispy.
- Place them on a rack to cool and broil the second batch.
Sauté the Vegetables
While the croissants cook, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions, peppers and jalapeño and cook until softened 6 to 8 minutes. Remove from the skillet and set aside to cool. Set the skillet aside.
Cook the Bacon
Preheat the oven to 400°F.
- Place the bacon strips on a parchment lined sheep pan. Cook until crispy, 15 to 20 minutes, flipping 3 times. Set aside to cool, then cut into bite size pieces.
- Sauté the Mushrooms
- In the same skillet used for the onions, heat 1 tablespoon of olive oil over medium-high heat. Add the mushrooms and thyme and cook, stirring occasionally, until nicely browned, 12 to 18 minutes. Set aside to cool.
Prepare the Egg Mixture
In a large bowl, whisk eggs. Add in the milk and cream and whisk until combined. Mix in 1 cup Gouda cheese, 1 cup cheddar cheese, the salt, and pepper.
- Lightly oil a small non-stick roaster (14.5” x 12” x 3”).
- Cut the croissants into bite size pieces and scatter in the bottom of the roaster.
- Add the cooled vegetables and bacon to the egg mixture and stir to combine.
- Pour the egg mixture over croissant mixture and gently toss to ensure the croissant pieces are all coated.
- Cover with aluminum foil and refrigerate overnight.
Bake
- Preheat oven to 350°F.
- Sprinkle the remaining 1 cup each of Gouda cheese and cheddar cheese on top of the casserole. Bake for 45 to 50 minutes until the eggs are set and the top is lightly browned. Let cool for 15 minutes before serving.
- Serve and Enjoy!
- Serve with a fresh fruit arugula salad, freshly squeezed orange juice or mimosas. Enjoy!
