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Rachel Quenzer
5 from 12 votes
Prep Time 10 mins
Cook Time 35 mins
Chill 2 hrs
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 8

Ingredients
  

  • 6 croissants sliced
  • 6 eggs
  • 3 cups of fresh spinach
  • 3 cups of milk
  • 2-2 1/2 cups sun-dried tomatoes dried and chopped
  • 1/2 cup of butter melted
  • 12 oz of broccoli
  • 8 oz goat cheese
  • 2 Tbsp. olive oil
  • 4 green onions chopped
  • Salt and pepper to taste

Instructions
 

  • Grease your casserole pan with your olive oil. 
  • Add one layer of croissants to the pan. Use about half of your slices. 
  • Layer in the spinach and broccoli.  
  • Layer in half of the sun-dried tomatoes, green onion and goat cheese.
  • Add a second layer of bread
  • Add the rest of your sun-dried tomatoes and goat cheese. 
  • Top with the rest of the green onions. 
  • Mix together your eggs, butter and milk. 
  • Pour mixture over the casserole and make sure all of the croissant pieces get covered by the egg mix. 
  • Chill for 2 hours. 
  • Preheat the oven to 350 degrees and cook for 30 -40 minutes. 
  • Let cool for 5 minutes and then serve. 
Keyword Vegetable Croissant Breakfast Casserole