There’s just something about starting your mornings with a good breakfast bake. It sets the tone for the rest of the day.
The key to a good breakfast bake? Flavor and ease. This croissant and prosciutto breakfast bake ticks both of those boxes. The buttery croissants, our Bold and Tangy Deli Mustard, and salty prosciutto all come together in the perfect blend of flavors.
To top it all off, it’s easy to make! You can make it the day before and heat up the morning of. Or throw it together in 15 minutes before baking it the morning of!
Ingredients:
- 5 large croissants
- 2 tbsp butter, thinly sliced
- 2 tbsp olive oil
- 2 cups mushrooms, sliced
- kosher salt and pepper
- 2 cloves garlic, minced or grated
- 2 teaspoons dried thyme
- 1 cup heavy cream
- 1 cup whole milk
- 3 large eggs, beaten
- 2 tbsp Beano’s Bold & Tangy Deli Mustard
- 3 ounces prosciutto, torn
- 4 ounces Brie, cubed
- 1/2 cup Swiss cheese
Directions:
- Preheat oven to 350 degreees. Grease a baking dish. Tear up the croissants, place them in the dish, and place butter on top of the croissants. Bake in the oven for 5-8 minutes, until the croissants are crispy.
- While the croissants are baking, heat the olive oil in a pan, add the mushrooms, and season with salt and pepper. Cook undisturbed for 5 minutes, then stir while cooking until the mushrooms have caramelized. Add the garlic and thyme, cook for an additional minute, then remove from heat.
- In a large bowl, whisk together the eggs, heavy cream, milk, mustard, and a pinch of salt and pepper. Pour the mixture over the croissants, add the mushrooms, prosciutto, and Brie, then stir to mix up. Top evenly with Swiss Cheese.
- Cover the dish with foil and bake for 30 minutes. Uncover then cook for another 10-15 minutes. Serve warm.
To make the night before: This can be made assembled ahead of time and kept in the fridge. Allow the stuffing to come to room temperature before baking.
