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This tomato basil croissant bake is a quick and large batch, easy breakfast casserole. Just mix everything together, assemble and bake. Which means not a lot of prep or clean up! Perfect for a weekend brunch at home or when hosting family.
Bakery-style croissants baked in an egg mixture that is filled with sun-dried tomatoes, feta and cheddar cheese, spinach and fresh basil. And each croissant is sprinkled with everything bagel seasoning. It is a delicious fresh breakfast packed with a punch of flavor in every bite.
If you’re house is anything like mine we we host, breakfast is quite a production. Theres going to most likely be eggs, bacon and some form of bread. But there are some times when I just want to do something simple and relax. That is why one pan breakfast dishes are always my go to when I’m on a time crunch or feeling a bit lazy. And a lot of the times they are the most popular dish at the table.
Another great thing about this one-pan breakfast bakes is that it can be great for meal prepping. You can bake ahead of time, cut the casserole into slices, wrap and freeze to reheat at a later time. See our recommendations for left overs below.
Browse more easy breakfast recipes:
Cheesy Egg Bacon Croissant Casserole
Bakery-Style Lemon Poppyseed Muffins
Spicy Bacon Egg and Cheese Tex-Mex Breakfast Sandwiches
Skillet Cornbread Biscuits With Jam and Cream
Tomato Basil Croissant Breakfast Bake
Recipe Snapshot:
- Preheat oven and sauté garlic and shallots for a couple of minutes to release the flavors.
- Whisk together eggs, milk and casserole ingredients.
- Pour egg mixture in buttered pan.
- Slice 8 croissants in half and fill the pan with croissants.
- Bake, slice and enjoy!
What type of croissant do you recommend?
For this recipe, we recommend a bakery-style croissant. Almost all local grocery stores sell them in their bakery section. If you have a good local bakery that sells fresh flakey croissants, that would be great to use too. You want to use a croissant that is flakey and not very bread-y. Do not use canned croissants.
You’ll need 8 large croissants for this recipe. And each will be sliced in half before assembling.
Can you freeze leftovers?
Yes you can! If you don’t plan on eating the whole coffee cake in a a couple days, we recommend freezing the casserole.You can freeze the cake for up to 3 months.
How to properly freeze croissant breakfast bake: Allow the cake to cool to a temperature you can manage to touch without burning. First, slice the breakfast bake into individual 3×3 squares and wrap each piece in plastic wrap. Next place the wrapped casserole servings into a freezer safe storage bag for freezing.
How do I reheat frozen leftovers?
Note: We recommend cutting the casserole into smaller 3×3 squares before wrapping and freezing.
- Preheat oven to 350°F. Remove the plastic wrap from a piece of casserole and place on a rimmed sheet pan lined with aluminum foil.
- Reheat in the oven for 8-10 minutes until warm to the touch. Remove from oven and enjoy.
We don’t recommend reheating in the microwave because it will likely will result in a softer and soggier croissant texture and won’t be as crunchy/flakey.
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Tomato Basil Croissant Breakfast Bake
- Total Time: 1 hour
Description
Bakery-style croissants baked in an egg mixture that is filled with sun-dried tomatoes, feta and cheddar cheese, spinach and fresh basil.
Ingredients
8 croissants
12 eggs
2 shallots thinly sliced
3 garlic cloves
1 1/2 cups milk
1 cup cheddar cheese, shredded
1/2 cup feta cheese
1/3 cup sun dried tomatoes chopped
2 cups spinach chopped
1/3 cup basil, chopped
2 tbsp melted butter
1 tbsp Everything but the bagel seasoning
Instructions
- Preheat oven to 350°F. Butter a 9×13 baking dish and set to the side.
- In a skillet over medium heat, sauté shallots and garlic in 2 tbsp of olive oil for several minutes until fragrant over medium heat. Remove pan from heat.
- In a large bowl, gently whisk eggs. Next whisk in milk, chopped sun dried tomatoes, spinach, shallots and garlic, cheeses, and basil.
- Pour egg mixture into the greased baking dish. Slice each croissant in half and place them in your egg mixture in rows, making sure some of the croissant shows above the egg. Brush each croissant with some melted butter and sprinkle the tops of the croissants with everything bagel seasoning.
- Cover the baking dish with foil and place in oven to cook for 30-40 minutes. Remove foil and bake for another 10-15 minutes until golden brown or until the egg is cooked all the way through. You can do the fork test to see if it is done. If your fork comes out clean, the dish is done.
- Top with freshly chopped basil and enjoy!
- Prep Time: 10
- Cook Time: 50
- Category: Breakfast
- Method: Cooking
- Cuisine: American
