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
Scale
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