This is about to be your go to brunch using leftover croissants and last night’s veggies or the ones you have no idea what to do with in the fridge and transforms them into a cheesy, fluffy, breakfast bake! I used Impossible Foods instead of sausage or ham & some Hokto Kinoko mushrooms and serve with Truffle sauce and it is our family’s new favorite!!! Watch watch my latest IGTV Video on Instagram to see how it’s made and then grab the recipe below to make it yourself!
Southwest Croissant Casserole Bake
by Brandi Milloy
Ingredients
12 baked small croissants (or 1 pack plus 1/2 pack of Crescent dough croissants)
6 eggs
1/2 cup half and half
2 cups shredded cheese (white cheddar is great for this)
1 tbsp. butter
1 cup mushrooms, sliced
1/2 bell pepper, diced
1 small sweet potato, diced
1/2 lb meat of your choice (I used Impossible meat but you could use ground beef, ground turkey or sausage)
1/2 tablespoon taco seasoning
1 cup spinach
For garnish: salsa, hot sauce, sour cream, fresh cilantro.
Directions
Preheat oven to 375F. Slice croissants into quarters. Into a bowl, scramble eggs and half and half until fluffy. Add croissants and 1.5 cups of cheese and mix. Set aside.
Heat a non-stick skillet on medium high heat. Add butter, mushrooms, peppers and sweet potato. Cook for 5 minutes or until they start to soften. Cover with lid to help cook potato. Add meat and seasoning and cook until cooked through. Drain fat if needed. Add spinach and cook for 1 minute. Remove from heat. Let meat cool slightly before adding to croissant egg mixture. Toss well and then add to a 8x8 baking dish. Top with remaining cheese and bake covered for 25 minutes. Remove lid and bake an additional 10-15 minutes or until eggs are cooked through. Let cool and set up for 5-7 minutes before serving. Enjoy with salsa, hot sauce and some sour cream and fresh cilantro.
