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torn golden croissants baked with red pepper strips, small goat cheese pockets and set egg custard in a plain ceramic casserole
Melissa Hart

Croissant Breakfast Casserole

Croissants already bring plenty of butter. They don't need sausage fat on top of that. Roasted red peppers and tangy goat cheese keep the center interesting while the exposed pastry tips turn crisp. Tear the croissants by hand instead of compressing them with a dull knife. Those irregular edges are the best bites, especially after the pan has rested for a few minutes.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 tbsp unsalted butter
  • 12 oz plain croissants torn into large pieces
  • 1 jar roasted red peppers 12 oz, drained and patted dry
  • 4 oz goat cheese crumbled
  • 8 large eggs
  • 1 1/2 cups whole milk
  • 1 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 350°F and butter a 9-by-13-inch baking dish. Spread the croissant pieces on a baking sheet and toast for 8 minutes to dry their cut surfaces.
  2. Cut the drained peppers into short strips. Arrange the croissants, peppers and goat cheese in the baking dish.
  3. Whisk the eggs, milk, mustard, salt and pepper. Pour over the croissants and gently press the lower pieces into the liquid; let stand for 10 minutes.
  4. Bake uncovered for 30 to 35 minutes, tenting with foil if the pastry tips darken early, until the center custard reaches 160°F.
  5. Rest for 10 minutes and serve with a broad spoon so each portion includes both a crisp top and a soft center.