Mini is Always Better
I’ve got to be honest, I’m usually a sweet croissant girl, but this Cheesy Jalapeño Croissant Bake has me rethinking my stance. Toufayan graciously sent me some of their products, which includes their Mini Croissants, so I transformed them into a buttery, spicy, and savory dish! The croissants are baked in a custard with jalapeños, cheddar and swiss cheese, cream cheese, green onion, and prosciutto. It’s like a jalapeño, ham, and cheese croissant but better!
I think we can all agree that mini things always look cuter, and these Mini Croissants are no exception! Fear not, if you can’t get your hands on them, you can definitely use regular croissants, cut into quarters, to make this Cheesy Jalapeño Croissant Bake. This recipe is pretty much a savory bread pudding taken up a notch because we’re using croissants as our base. They add that delicious, buttery flavor and smell that we all love in croissants.
You Butter Be Ready
Starting with our base, we have the Mini Croissants and the custard. It’s best to use stale croissants with this type of dish because it allows the croissants to really absorb that flavorful custard and remain moist and fluffy. The custard is a combination of milk, heavy cream, eggs, Dijon mustard, green onion, garlic, cheese, and jalapeño. The garlic and green onion give the custard a subtle onion flavor that isn’t too overpowering. And of course, the jalapeños are going to give us that spice. Use 1-2 jalapeños, depending on how large your jalapeño is and how spicy you want it. I used 1 jalapeño because mine was pretty large, and I only wanted a hint of spice.
Once the custard had been prepared, pour it over the croissants into a casserole dish. Gently combine the custard with the croissants to make sure each piece has absorbed some of it. I also like to arrange it so that all the cheese and and jalapeños are evenly distributed. Next, we’re going to dollop spoonfuls of cream cheese onto the dish and nestle in pieces of prosciutto. Cream cheese always pairs so well with jalapeños because it slightly tames the spice and adds a creamy element. Then the prosciutto crisps so nicely in the oven and gives us that sharp, salty flavor. Top the croissant bake with the remaining cheese, and it’s ready to bake!
Breakfast for A Crowd
When you take this Cheesy Jalapeño Croissant Bake out of the oven, it’s actually crazy how much it smells exactly like a jalapeño ham and cheese croissant. The croissants are so buttery, the prosciutto becomes crispy, and the spicy jalapeños and creamy cream cheese blend so well together. This is such an easy recipe to make, and the best part about casseroles is that they’re great for serving a crowd. Try this recipe out and let me know what you think in the comments below!
If you like this recipe, you may also want to try out my Savory Bread Pudding!
Cheesy Jalapeño Croissant Bake
Ingredients
- 1 (12.3 oz.) package Toufayan Mini Croissants (cut in half)
- 3 Large Eggs
- 1 cup Whole Milk
- 1 cup Heavy Cream
- 1 Tbsp Dijon Mustard
- 3 Green Onions (sliced, 2 Tbsp. of the sliced green ends saved for garnish)
- 1 Garlic Clove (minced)
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- 1-2 Jalapeños (sliced, depending on how big your jalapeño is and how spicy you want it)
- 1 cup Grated Swiss Cheese
- 1 cup Grated Cheddar Cheese
- 2 oz. Cream Cheese (at room temperature)
- 2 oz. Prosciutto
Instructions
- Preheat the oven to 350°F. Add the halved Toufayan Mini Croissants to a greased 9×13 inch baking dish.
- Whisk together the eggs, milk, heavy cream, dijon mustard, green onion, garlic, salt, and pepper in a bowl until combined. Fold in the sliced jalapeños and half of both of the cheeses.
- Pour the custard mixture over the mini croissants. Gently fold the mini croissants together with the custard to make sure that each croissant has absorbed the liquid and the ingredients are evenly distributed. Arrange some of the sliced jalapeños on top.
- Spoon small dollops of cream cheese onto the croissants. Rip the prosciutto slices into smaller pieces and nestle them into the croissants. Top with the remaining half of the cheeses.
- Cover the baking dish with foil and bake it in the oven for 30 minutes. Remove the foil and bake it for another 12-15 minutes until golden on top and cooked inside. Top the croissant bake with the reserved 2 tablespoons of sliced green onions and enjoy!
