Buttery croissant casserole with melty cheese, fluffy eggs, and savory garlic for a flavorful breakfast meal.
# What you need:
→ Breads
01 - 4 large croissants, preferably day-old, torn into large pieces
→ Eggs & Dairy
02 - 6 large eggs
03 - 1 1/2 cups whole milk
04 - 1 cup heavy cream
05 - 2 cups shredded cheddar cheese
06 - 1/2 cup shredded mozzarella cheese
07 - 1/4 cup grated Parmesan cheese
→ Aromatics & Seasonings
08 - 3 cloves garlic, minced
09 - 2 tablespoons fresh chives or parsley, finely chopped, plus extra for garnish
10 - 1 teaspoon salt
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon dried thyme (optional)
→ Other
13 - 2 tablespoons unsalted butter, melted
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with melted butter or nonstick spray.
02 - Distribute torn croissant pieces evenly in the prepared baking dish.
03 - In a large mixing bowl, whisk together eggs, whole milk, heavy cream, minced garlic, chives or parsley, salt, black pepper, and dried thyme if desired.
04 - Stir in shredded cheddar, mozzarella, and half of the grated Parmesan cheese.
05 - Pour the egg mixture evenly over the croissant pieces and press gently to ensure absorption.
06 - Drizzle melted butter over the top and sprinkle with remaining Parmesan cheese.
07 - Allow mixture to rest for 10 minutes so croissants soak up custard.
08 - Bake casserole 30-35 minutes until top is golden and center is set.
09 - Cool for 5 minutes. Garnish with additional chives or parsley prior to serving.
