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Veggie Croissant Breakfast Casserole Recipe
Flaky croissants, fresh veggies, and baked eggs make this easy breakfast casserole feel rich but light. Perfect for a weekend brunch.
Servings 4 servings
Calories 427kcal
Equipment
Ingredients
- 4 large croissants halved
- 4 large eggs
- 1 cup cherry tomatoes halved
- 1 onion diced ½-inch
- 1 cup shredded sharp cheddar cheese
- Sea salt to taste
- Freshly ground black pepper to taste
- Avocado for serving
- Cilantro or herbs of choice optional
- Oil or butter for greasing skillet
Instructions
- Preheat oven to 375°F (190°C).
- Lightly grease a 10-inch cast iron skillet with oil or butter.
- Add onions to pan and sautee until golden, about 10 minutes.
- Add tomatoes and sautee for another 3 minutes.
- Season with salt and pepper.
- Remove from pan.
- Arrange croissant halves evenly across the bottom of the skillet.
- Crack eggs directly onto the croissants, spacing evenly.
- Scatter cherry tomatoes, sautéed mushrooms, and shredded cheddar cheese over and around the eggs.
- Place thyme sprigs on top.
- Set skillet on a baking sheet and bake in the center of the oven for 12-18 minutes, until eggs reach desired doneness.
- Remove from oven, season with sea salt and freshly ground black pepper, top with avocado and herbs and serve immediately.
Notes
Nutrition
Calories: 427kcal | Carbohydrates: 31g | Protein: 17g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 230mg | Sodium: 471mg | Potassium: 271mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1127IU | Vitamin C: 11mg | Calcium: 256mg | Iron: 2mg