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Melissa Hart

Croissant Breakfast Casserole

Print Recipe
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 oven to 350°F; butter 9-by-13-inch dish. Toast croissant pieces on sheet 8 minutes to dry cut surfaces.
  2. Cut drained peppers into short strips. Arrange croissants, peppers, and goat cheese in dish.
  3. Whisk eggs, milk, mustard, salt, and pepper; pour over croissants. Gently press lower pieces into liquid; stand 10 minutes.
  4. Bake uncovered 30 to 35 minutes to 160°F in center custard, foil-tenting if pastry tips darken early.
  5. Rest 10 minutes; serve with broad spoon, including crisp top and soft center in each portion.