Chorizo Breakfast Croissant Bake

chorizo breakfast croissant bake

This chorizo breakfast croissant bake is the perfect make-ahead dish for a stress free Christmas morning You can also make it the same day. Its a crowd pleasing combination of savory chorizo, flaky croissants, and rich egg custard. The best part? You can assemble it the night before, so all you have to do on Christmas day is pop it in the oven. its a delicious and elegant way to start the holiday festivities, leaving you more time to enjoy your loved ones.

What you'll need:

• 12 mini croissants ( or about 6-8 large croissants) cut in small pieces

• 8 eggs

• 1.5 cups of milk

• 1 lb of chorizo ( i used papa cantella's pork chorizo)

• 1/2 of a white onion (chopped)

• 1 jalapeno (deseeded and chopped)

• 3-4 garlic cloves (minced)

• 1tbsp dijon mustard

• a couple dashes of your favorite hot sauce

• 2 tbsp each of freshly chopped green onions and chives

• 1.5 cups of colby jack cheese

Toppings:

• fresh chives, cilantro, sliced avocado and hot sauce

Seasonings i used:

• garlic powder, onion powder , salt and pepper (i measure with my heart)

Directions:

1. Preheat oven to 350

2. On medium heat add some oil, once heated add in your onions, jalapenos and salt. Sauté for 4 mins, and then add in garlic & sauté for another 30 seconds.

3. Add the chorizo and some garlic powder , onion powder, salt & pepper. Cook until browned and fully cooked. Remove and set aside.

4. Whisk together eggs, green onions, chives, hot sauce, dijon mustard, salt and pepper.

5. Add the sliced croissants, chorizo and half of the cheese to a buttered baking dish. Pour the egg mixture on top( i like to get a spoon or spatula and press down on croissant bake so it can soak up the egg mixture)

6. Top with the remainder of the cheese and cover with foil and bake for 25 mins and bake for another 20 mins uncovered or until the eggs are set in the center. Let it cool for 5 minutes.

7. Top with fresh chives and cilantro, sliced avocado and hot sauce. ENJOY!

*To save time you can make this the night before, make sure to cover with plastic wrap and let it sit out for 20-30 mins before baking it the next day.*