HHS

Southwestern Croissant Breakfast Casserole


Posted on December 19, 2017

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As the pitter patter of little feet joyfully run down the stairs with their eyes aglow to discover what surprises lie underneath the Christmas tree, the spirit of the season will illuminate throughout the home. But who says the joy needs to end after all the gifts have been opened?

Continue the Christmastime celebration by gathering the family for a breakfast feast that has a distinguished southwestern flair and will fill the air with the aroma of applewood bacon and garlic. From the crisp green bell peppers and heavenly scent of perfectly sautéed onions, to the gooey combination of sharp cheddar cheese and flakey croissants — this inviting dish of rich and earthy flavors will bring the perfect blend of spice and warmth to your breakfast table this Christmas.   

Southwestern Croissant Breakfast Casserole
By HHS Chef Eric Pierce

Ingredients:

  • 8 large croissants (store bought)
  • 4 large eggs
  • 1 ½ cups heavy whipping cream
  • 1 cup cooked applewood bacon, crumbled
  • 1 cup breakfast sausage, crumbled
  • ½ cup ham, diced
  • ¼ cup tomatoes, diced
  • ¼ cup onions, diced
  • ¼ cup green bell peppers, diced
  • ¼ cup mushrooms, diced
  • ¾ cup sharp cheddar, shredded (divided)
  • ½ cup pepper jack cheese, shredded
  • Sea salt, to taste
  • Black pepper, to taste
  • ¼ teaspoon garlic powder
  • Optional sour cream, salsa, and chopped cilantro to garnish

Directions:

Preheat the oven to 325℉ and grease a 2-inch, 9×13 casserole dish. While the oven preheats, cut the croissants into 1-inch cubes and place in the greased casserole dish, laying them as flat as possible. In a large sauté pan, add the onions, mushrooms, and green peppers and sauté until vegetables are lightly browned and translucent. Set aside to cool. While the sautéed vegetables cool, in a large bowl whisk the eggs until completely mixed, then add the heavy cream and whisk until blended. Add the cooked meats, sautéed vegetables, diced tomatoes, spices, and cheese (keeping ¼ cup of shredded cheddar aside for later) to the bowl of eggs and heavy cream and stir to combine. Pour the ingredients over the croissants, evenly distributing the ingredients throughout the dish. Using a wooden spoon or rubber spatula, carefully mix the ingredients being cautious not to break up the croissants, but making sure they are completely saturated. Sprinkle the remaining ¼ cup of cheddar on top of the casserole and place in the oven for 30 minutes uncovered. After 30 minutes, check the casserole to make sure that it is not loose in the middle and there is no excess liquid. If there is extra liquid, cook in 5 minute intervals until completely done. Let cool for 15 minutes before serving. Garnish with optional sour cream, salsa, and chopped cilantro.