Description
Indulge in this Croissant Egg Casserole with Mushrooms & Spinach, a delightful breakfast dish that combines buttery croissants with savory sautéed mushrooms, fresh spinach, and creamy feta cheese. Perfect for brunch gatherings or family breakfasts, this casserole is not only easy to prepare but also offers a unique twist on traditional egg bakes. With its layers of flavor and texture, it’s sure to impress your guests while providing comforting nourishment. Customize it with your favorite vegetables or cheeses to make it uniquely yours!
Ingredients
Scale
- 3 large croissants
- 8 ounces baby bella mushrooms
- 3 cups fresh spinach
- 8 large eggs
- 1/2 cup milk (any variety)
- 1 cup crumbled feta cheese
- 2–3 teaspoons olive oil
- 1/2 medium white onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon kosher salt (divided)
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C) and cut croissants into 1-inch pieces.
- In a large skillet, heat olive oil over medium heat. Sauté chopped mushrooms and diced onion until golden brown (6-8 minutes). Add spinach and minced garlic; cook until wilted.
- In a mixing bowl, whisk together eggs, milk, salt, red pepper flakes (optional), and black pepper.
- Grease a baking dish and layer croissant pieces at the bottom. Top with the sautéed mixture and sprinkle feta cheese before pouring the egg mixture over everything.
- Bake for about 30 minutes until the eggs are set, then let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of casserole (approx. 200g)
- Calories: 390
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 240mg