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"A white plate holds 5 mini pieces of our beautiful taste of French brunch bacon, spinach, cheese, and croissant bake garnished with fresh parsley. The golden brown crust of the croissant contrast with the vibrant green spinach and crispy .bacon, creating an appetizing display."

A Taste of French Brunch

5.0/5
5.0

Active Time: 15 minutes

Total Time:  80-90 minutes

Serves 12 – Full serving

Serves: 48 – Mini Bites

Print recipe

Ingredients

  • 6 croissants, torn into medium pieces
  • 2 tablespoons FRENCH PANTRY Extra Virgin Olive Oil
  • 3 tablespoons FRENCH PANTRY Olive, Tomato Herb, or Artichoke Tapenade
  • 1 tablespoon FRENCH PANTRY Herbs de Provence Mustard
  • 1 tablespoon plus (1/ teaspoon to sprinkle on top before baking.) FRENCH PANTRY Roasted Garlic and Chive Herb Blend
  • 1 large sweet onion, thinly sliced
  • 8 slices, thick-style bacon, or Canadian bacon cut into 2-inch pieces
  • 6 ounces fresh baby spinach leaves
  • 1 cup Swiss cheese, grated
  • 1 cup Gruyere cheese, grated
  • 12 medium eggs
  • ½ cup milk
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350°F.
  2. Place Mold on Perforated Baking Sheet and set aside.
  3. Heat FRENCH PANTRY Extra Virgin Olive Oil in a large frying pan over medium heat.
  4. Add the onions and cook for 20 minutes until the onions become translucent and caramelized, stirring occasionally. Remove onions from pan and set aside. In the same pan, cook bacon pieces until done. Remove bacon from pan with slotted spoon, leaving bacon grease in pan to wilt spinach.
  5. Add spinach to bacon fat to wilt. Remove from heat and set aside.
  6. In mixing bowl, whisk the eggs with milk, FRENCH PANTRY Herbs de Provence Mustard, FRENCH PANTRY Roasted Garlic and Chive Herb Blend, salt, and pepper. Set aside.
  7. Add half of the torn croissants to the bottom of Then, layer half of the onion, bacon, spinach mixture, Tapenade, and half of grated cheese. Then another layer of the remaining torn croissant pieces and repeat with remaining ingredients with the exception of the cheese.
  8. Pour egg mixture over top of croissant layers and then cover them with the remaining cheese. Sprinkle with 1/2 teaspoon French Pantry Roasted Garlic and Chive Herb Blend
  9. Bake in Mold covered with Bonmat for the first 30 minutes. Then, remove the Bonmat and continue baking for another 10 minutes to brown the top. The croissant bake is done when golden on top. Allow to set 5-10 minutes before serving.

bon TIP:  Recipe can be assembled the night before and refrigerated until ready to bake.

Enjoy cooking from our bon COOK kitchen to yours!

Best paired with flavor infused water: https://boncook.com/recipes/flavor-infused-water-10-recipes/

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