Croissant Breakfast Bake Recipe
This Croissant Breakfast Bake is a light, airy, and decadent way to start off any romantic weekend. Plus, it's a great way to use up leftover or day-old croissants, one of the most buttery pastries perfect for Valentine's Day.
Add a mixture of eggs, cheese, and breakfast meats like sausage, and then spice things up with Lee Kum Kee Sriracha and Sriracha Mayo to spice up this brunch bake. It couldn't be easier to make, but it also couldn't be dreamier to eat.
What You Will Need
Ingredients
- 1 Tbsp. butter or cooking spray (for greasing the dish)
- 4 large croissants
- 6 large eggs
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ cup cooked bacon or sausage, crumbled
- 2 Tbsp. chopped green onions ( for garnish)
Seasoning
- 2 Tbsp. Lee Kum Kee Sriracha Mayo Dressing/Spread
- 1 Tbsp. Lee Kum Kee Sriracha Chili Sauce
- salt and pepper to taste
Made with
Lee Kum Kee products
How to make it
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Preheat your oven to 350º Fahrenheit (175º Celsius) and grease a 9x9 inch baking dish with butter or cooking spray. Tear the croissants into bite-sized pieces and spread them evenly in the greased baking dish.
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In a large bowl, whisk together the eggs, milk, Lee Kum Kee Sriracha Mayo, and Lee Kum Kee Sriracha Chili Sauce. Mix in the cheeses and add salt and pepper to taste. Pour the egg mixture evenly over the croissant pieces in the baking dish. Add the cooked bacon or sausage for extra protein.
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Place the dish in the preheated oven and bake for 25-30 minutes, or until the egg is fully set and the top is golden brown. Remove from the oven and let cool for 5 minutes. Garnish with chopped green onions, and drizzle with extra Lee Kum Kee Sriracha Chili Sauce. Serve warm.
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