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Cheesy Jalapeño Croissant Bake

Buttery Toufayan Mini Croissants baked in a savory custard with jalapeños, prosciutto, cheese, green onions, and cream cheese
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Author Olivia Lam

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 9x13 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!