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How to Make Egg and Croissant Brunch Bake

The BEST Croissant Brunch Bake! Cheese, brown sugar ham, caramelized onions, and spinach baked into creamy eggs and topped with a crispy golden croissant topping. YUM.

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INGREDIENTS

  • 2 tablespoons olive oil
  • 1 large yellow onion, sliced thinly
  • 2 1/2 cups diced ham (love the Appleton Farms Spiral Sliced Double Glazed Brown Sugar Ham from ALDI)
  • 2–3 ounces fresh baby spinach
  • 1 cup shredded cheese (obsessed with the Happy Farms Preferred Specialty Shredded Swiss and Gruyere Cheese from ALDI! so genius)
  • 12 eggs (love the Simply Nature Organic Cage Free Large Brown Eggs from ALDI)
  • 1/2 cup milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • pepper to taste
  • 5–6 mini croissants, torn into small pieces (ALDI Village Bakery Mini Croissants – yum)

  • Step 1

    Caramelize the Onions: Heat the olive oil over medium-low heat in a large heavy pan. Add the onions and cook, stirring occasionally, for about 30 minutes. End goal: almost-jammy onions that are a reeeally deep, rich, golden brown. (Also, you probably smell like deliciously caramelizey onions now! New signature perfume?)

    Step 2

    Ham and Spinach: Toss the ham in a skillet with a quick drizzle of olive oil. Pan-fry until the edges are kind of browned and some of the fat is rendered. Throw in your spinach. Stir to wilt the spinach. Remove from heat.

    Step 3

    Eggs: Whisk eggs with the milk, dijon, salt, and pepper.

    Step 4

    Layer: Preheat the oven to 350 degrees. Grease a 9×13 baking dish. Layer the ham, spinach, and onions on the bottom. Sprinkle with half of the cheese. Pour eggs over. Arrange croissant pieces on top. Finish with remaining cheese.

    Step 5

    Bake: Cover with foil. Bake for 30 minutes, depending on oven and pan size. Remove foil and bake for another 5-10 minutes. You don’t want to overcook the eggs (gross) but the middle should be almost completely firm when you give the pan a quick jiggle test. You’ll also notice the whole thing will be just starting to puff up a bit. Slice, serve, and brunch forward!