Ingredients
Scale
The key to this dish lies in selecting the right ingredients—fresh, high-quality croissants and farm-fresh eggs make a noticeable difference. Over the years, I’ve learned that a good croissant, preferably day-old or slightly stale, absorbs the custard beautifully without turning soggy. And if you’re lucky enough to find local eggs, their rich yolks add that extra golden touch. Feel free to swap the cheddar for gruyère or add a handful of sautéed mushrooms for a twist.
- 6 large croissants, torn into bite-sized pieces (preferably day-old)
- 8 large eggs
- 2 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cooked breakfast sausage or diced ham (optional)
- 1/4 cup chopped green onions or chives
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika (optional, for a subtle warmth)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- Tear the croissants into bite-sized pieces and spread evenly in the prepared dish.
- In a large bowl, whisk together eggs, milk, Dijon mustard, salt, pepper, and smoked paprika until well combined.
- Sprinkle the shredded cheddar cheese, cooked sausage or ham (if using), and chopped green onions evenly over the croissants.
- Pour the egg mixture slowly over the croissants, pressing down gently to ensure they soak up the custard.
- Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours, or overnight for best results.
- Remove the casserole from the fridge about 30 minutes before baking to let it come to room temperature.
- Bake uncovered for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Let it cool for 5-10 minutes before serving to allow the custard to set perfectly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
