Boursin and Herb Croissant Brunch Bake

60 mins
Serves 1
tiktok.com

Directions

  1. 1Lightly butter a 9 by 13-inch baking dish.
  2. 2Lightly butter a 9 by 13-inch baking dish.
  3. 3Lightly butter a 9 by 13-inch baking dish.
  4. 4To the dish, add the croissant pieces, Boursin, mozzarella, 1/4 cup of the parmesan, chopped scallions, and chopped parsley.
  5. 5To the dish, add the croissant pieces, Boursin, mozzarella, 1/4 cup of the parmesan, chopped scallions, and chopped parsley.
  6. 6To the dish, add the croissant pieces, Boursin, mozzarella, 1/4 cup of the parmesan, chopped scallions, and chopped parsley.
  7. 7Toss to combine.
  8. 8Toss to combine.
  9. 9Toss to combine.
  10. 10In a large bowl, whisk the eggs until whites and yolks are combined.
  11. 11In a large bowl, whisk the eggs until whites and yolks are combined.
  12. 12In a large bowl, whisk the eggs until whites and yolks are combined.
  13. 13To the same bowl, add the cream, milk, mustard, salt, garlic powder, and a few grinds of black pepper.
  14. 14To the same bowl, add the cream, milk, mustard, salt, garlic powder, and a few grinds of black pepper.
  15. 15To the same bowl, add the cream, milk, mustard, salt, garlic powder, and a few grinds of black pepper.
  16. 16Whisk until smooth.
  17. 17Whisk until smooth.
  18. 18Whisk until smooth.
  19. 19Pour over the croissant mixture, pressing down on the croissants with a spatula to help coat in the egg mixture.
  20. 20Pour over the croissant mixture, pressing down on the croissants with a spatula to help coat in the egg mixture.
  21. 21Pour over the croissant mixture, pressing down on the croissants with a spatula to help coat in the egg mixture.
  22. 22Top with remaining 1/4 cup of Parmesan.
  23. 23Top with remaining 1/4 cup of Parmesan.
  24. 24Top with remaining 1/4 cup of Parmesan.
  25. 25Cover with foil.
  26. 26Cover with foil.
  27. 27Cover with foil.
  28. 28Refrigerate at least 6 hours, preferably overnight.
  29. 29Refrigerate at least 6 hours, preferably overnight.
  30. 30Refrigerate at least 6 hours, preferably overnight.
  31. 31Preheat the oven to 350°F with a rack in the center position.
  32. 32Preheat the oven to 350°F with a rack in the center position.
  33. 33Preheat the oven to 350°F with a rack in the center position.
  34. 34Transfer the covered baking dish to the oven.
  35. 35Transfer the covered baking dish to the oven.
  36. 36Transfer the covered baking dish to the oven.
  37. 37Bake for 40 minutes.
  38. 38Bake for 40 minutes.
  39. 39Bake for 40 minutes.
  40. 40Remove the foil and bake until puffed and golden brown, about 20 minutes.
  41. 41Remove the foil and bake until puffed and golden brown, about 20 minutes.
  42. 42Remove the foil and bake until puffed and golden brown, about 20 minutes.
  43. 43Let stand for 10 minutes.
  44. 44Let stand for 10 minutes.
  45. 45Let stand for 10 minutes.
  46. 46Garnish with chives, and serve with hot sauce, if you like!
  47. 47Garnish with chives, and serve with hot sauce, if you like!
  48. 48Garnish with chives, and serve with hot sauce, if you like!

Ingredients

  • Salted butter, for greasing
  • Salted butter, for greasing
  • Salted butter, for greasing
  • 7 plain large croissants torn into bite-sized pieces
  • 7 plain large croissants torn into bite-sized pieces
  • 7 plain large croissants torn into bite-sized pieces
  • 24 mini croissants torn into bite-sized pieces
  • 24 mini croissants torn into bite-sized pieces
  • 24 mini croissants torn into bite-sized pieces
  • 1 round Garlic & Herb Boursin cheese, crumbled
  • 1 round Garlic & Herb Boursin cheese, crumbled
  • 1 round Garlic & Herb Boursin cheese, crumbled
  • 8 ounces low-moisture mozzarella, chopped
  • 8 ounces low-moisture mozzarella, chopped
  • 8 ounces low-moisture mozzarella, chopped
  • 0.5 cup freshly grated Parmesan cheese, divided plus more to serve
  • 0.5 cup freshly grated Parmesan cheese, divided plus more to serve
  • 0.5 cup freshly grated Parmesan cheese, divided plus more to serve
  • 6 scallions, trimmed and thinly sliced
  • 6 scallions, trimmed and thinly sliced
  • 6 scallions, trimmed and thinly sliced
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped parsley
  • 0.5 cup minced chives, for serving
  • 0.5 cup minced chives, for serving
  • 0.5 cup minced chives, for serving
  • 10 large eggs
  • 10 large eggs
  • 10 large eggs
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 0.5 cup whole milk
  • 0.5 cup whole milk
  • 0.5 cup whole milk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • Coarsely ground black pepper
  • Coarsely ground black pepper
  • Coarsely ground black pepper
  • Hot sauce, for serving
  • Hot sauce, for serving
  • Hot sauce, for serving

Equipment

9 by 13-inch baking dishlarge bowlfoiloven

Tips

  • You can make this the day before for super low lift hosting.
  • Refrigerate at least 6 hours, preferably overnight.