1348. Cheesy Mushroom Croissant Bake

This is a hearty breakfast perfect for weekend mornings in with a crowd. All breakfast ingredients are combined in this one dish: croissants, eggs, cheese, mushroom, charcuterie, and of course cheese.
The croissants are sliced sandwich-style and toasted for a bit in the oven. The egg mixture envelopes all the rest of the ingredients which is later distributed in and over the croissants and baked to a puffed, golden perfection.

Ingredients:

6 croissants, halved lengthwise
1 Tbsp olive oil
2 cups mixed mushrooms, roughly chopped
salt and pepper
2 cloves garlic, grated
1 tsp dried thyme
1/2 cup heavy cream
1/2 cup whole milk
2 large eggs, beaten
1 Tbsp dijon mustard
100g deli sliced saussisson sec, torn
80g creamy Brie cheese, cubed
1/2 cup shredded mozarella



Method:

Preheat the oven to 350F. Grease a 9 x 13-inch deep baking dish.
Arrange the halved croissants in the baking dish and bake 5-8 minutes, until the croissants are lightly toasted.
Meanwhile, heat the olive oil In a large skillet over medium heat. Add the mushrooms, season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Add the garlic and thyme, cook an additional minute. Remove from the heat and set aside.
In a large bowl, whisk together the cream, milk, eggs, mustard, and a pinch each of salt and pepper. Add the mushrooms, saussisson, and Brie cheese, gently toss to combine. Remove the caps of the croissant sandwiches and fill using a slotted spoon with the filling. Replace the croissant caps and pour the egg-cream mixture all over.
Cover the dish with foil and bake for 30 minutes. Remove the foil, then continue baking for another 10-15 minutes or until the croissants are golden on top. Serve warm.

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