Let’s get started out on the right foot today! Let’s jump out of bed! Let’s get ready in a rush! Let’s really get a jump on things, including breakfast! This Jump Start Casserole can be prepared the night before, so all you have to do in the morning is throw it in the oven and let it bake until everything is golden! The eggs are fluffy, creamy, and savory, the baked-in sandwiches are crisp and buttery, and filled with beefy mushrooms and tender spinach. Everything is blanketed in smoky, melty Gruyère cheese, for that extra touch of luxury. Really jump into the flavors of Jump Start Casserole and get ready to jump for joy!
Ingredients
- butter, for greasing a baking dish
- 2 tablespoons extra-virgin olive oil
- 16 ounces cremini mushrooms, sliced
- 12 mini croissants
- 3 cups baby spinach
- 1 1/2 cups Gruyère cheese, coarsely grated, divided
- 8 large eggs
- 2 cups whole milk
- kosher salt, to taste
- pepper, to taste
Directions
Step 1 –Butter a 9×13-inch casserole dish.
Step 2 –Heat the oil in a large nonstick skillet over medium heat.
Step 3 –Add the mushrooms and cook, stirring occasionally, until lightly golden brown, about 6-8 minutes.
Step 4 –Partially split the croissants, making sure not to cut them all the way through.
Step 5 –Evenly stuff the croissants with the spinach and 1 cup of the Gruyère cheese.
Step 6 –Transfer the croissants to the prepared casserole dish with the cut-sides facing up.
Step 7 –Divide the mushrooms among the stuffed croissants.
Step 8 –In a bowl, beat the eggs with the milk, the salt, and the pepper.
Step 9 –Pour the egg mixture over the croissants.
Step 10 –Sprinkle the reserved cheese over the top of the casserole.
Step 11 –Cover the casserole with plastic wrap and foil, and refrigerate for at least 15 minutes and up to overnight.
Step 12 –Preheat the oven to 375 degrees F.
Step 13 –Discard the plastic wrap and bake the casserole for 20 minutes.
Step 14 –Remove the foil and bake until the eggs are puffed and just set, about 25-30 minutes.
Step 15 –Serve.
