Description
A rich and savory croissant bake layered with mushrooms, tender turkey or chicken, creamy custard, and melted Fontina.
Ingredients
Scale
- 10 large croissants, quartered
- 8 ounces cooked turkey breast or chicken, bite-size
- 1½ cups shredded Fontina cheese
- ¾ cup shredded white Cheddar cheese
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1½ tablespoons Dijon-style mustard
- 2 teaspoons fresh thyme
- 1 tablespoon chopped chives
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Butter or nonstick spray
Instructions
- Grease a 9×13-inch baking dish.
- Sauté mushrooms with oil, salt, and pepper until golden.
- Whisk eggs, milk, cream, seasonings, mustard, and herbs.
- Dip half the croissants in custard and layer in dish.
- Add half the protein, mushrooms, and cheeses.
- Repeat with remaining croissants and custard.
- Tuck remaining fillings between croissants.
- Top with remaining cheese.
- Cover and refrigerate at least 30 minutes.
- Bake at 350°F for 45–50 minutes.
- Rest before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 200mg