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–+ servings
Breakfast

Sun Dried Tomato Pesto Croissant Casserole

This croissant casserole is a perfect dish to make for Easter, or any holiday! Made with sun dried tomatoes, pesto, and leftover croissants, this perfect breakfast bake will is guaranteed to be a crowd pleaser.
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Prep Time20 minutes
Cook Time40 minutes
Total Time2 hours
Yield8 servings

Equipment

INGREDIENTS

  • 1 tbsp olive oil
  • 2 c fresh spinach (roughly chopped)
  • 1/2 c sun dried tomatoes (chopped)
  • 1 shallot (minced)
  • 4 garlic cloves (minced)
  • 6 eggs (large)
  • 1 c milk (regular, or non-dairy)
  • 1 tsp salt
  • 1 tsp pepper
  • 4-6 store bought croissants (slightly stale)
  • 1/2-1 c pesto (store bought, or homemade)
  • 1 c low-moisture shredded mozzarella (regular, or vegan)

INSTRUCTIONS

  • Lightly grease a 9x13 baking dish with butter or olive oil. Set aside.
Cook the veggies
  • Heat a medium skillet over medium heat. Add the olive oil, spinach, sun dried tomatoes, shallot, and garlic cloves, and cook for 3-5 minutes, until the spinach is wilted and the veggies are crisp yet tender. Remove the pan from heat and cool for a few minutes.
Prepare the croissants
  • Slice the croissants in half lengthwise.
  • Spread about 1 tbsp of pesto on the bottom half of each croissant.
  • Evenly divide the cooked veggies on top of the pesto.
  • Sprinkle the mozzarella on top of the veggies.
  • Place the top halves of the croissants on top, like a sandwich.
Whisk the eggs
  • Crack the eggs into a large bowl. Pour in the milk, salt and pepper, and whisk until the mixture is smooth and fully combined.
Pour and rest
  • Pour the egg mixture on top of the croissants. The croissants shouldn't be completely covered.
  • Dip a brush into the egg mixture and lightly brush the exposed tops of the croissants.
  • Dollop any of the remaining pesto on top of the egg mixture.
  • Cover the pan with foil and place in the fridge for at least one hour, or up to overnight.
Bake the croissant casserole
  • When ready to bake, remove the pan from the fridge and let come to room temperature (about one hour).
  • Meanwhile, preheat oven to 375 F.
  • Place the croissant casserole on the middle rack and bake for 30 minutes. Remove the foil and cook for 10-15 minutes more, or until the tops are golden brown. The eggs should be puffed up and mostly set.
  • Remove from the oven and cool slightly before serving. Serve warm.