Eggs and Cheese Croissant (Printable Version)
Buttery croissants baked with two cheeses in a savory egg custard, seasoned with thyme and topped with fresh chives.
# Ingredients:
→ Base
01 -
6 large buttery croissants, cut into quarters
→ Cheese
02 -
1 cup shredded Swiss cheese
03 -
½ cup grated Parmesan cheese
→ Egg Mixture
04 -
6 large eggs
05 -
2 cups milk
06 -
1 teaspoon dried thyme
07 -
1 teaspoon garlic powder
08 -
Salt and pepper to taste
→ Garnish
09 -
Fresh chives, chopped
# Steps:
01 -
Preheat oven to 175°C (350°F). Grease a 23x33 cm (9x13 inch) baking dish with butter or cooking spray.
02 -
Evenly distribute the quartered croissants in the greased baking dish.
03 -
Sprinkle the shredded Swiss cheese evenly over the croissant pieces.
04 -
In a medium bowl, whisk together eggs, milk, thyme, garlic powder, salt, and pepper until thoroughly combined.
05 -
Pour the egg mixture over the croissant and cheese layers, ensuring all pieces are soaked. Gently press down on the croissants with a spatula to help absorption.
06 -
Sprinkle the grated Parmesan cheese evenly across the top of the casserole.
07 -
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
08 -
Remove the foil and continue baking for an additional 15-20 minutes, until the top turns golden brown and the center is set.
09 -
Allow to cool for 5 minutes before slicing. Garnish with freshly chopped chives before serving.
# Notes:
01 -
This casserole can be assembled the night before and refrigerated, making it perfect for brunch gatherings.