Recipe Background
Jump Start Casserole delivers rich flavors and a soothing texture, perfect for gathering.
Jump Start Casserole is a dish that wakes up your senses with its warm, savory embrace. As it bakes, the aroma of nutty Gruyère cheese mingles with the earthy essence of mushrooms, filling the kitchen with irresistible comfort. Each bite offers the delicate crunch of flaky croissants paired with tender spinach and the creamy richness of custard. It’s an ensemble of textures that are at once intriguing and soothing.
Mushrooms release their deep, woodsy flavors, which deepen when you let them take on a golden hue in the skillet. This patience pays off, amplifying the essence of every layer. As the casserole transforms in the oven, the sight of cheese bubbling into a gooey, golden crust hints that it’s time to gather around the table.
More than just a dish, this casserole is an excuse to linger over brunch, savoring time with family and friends. Its forgiving nature means you can do the prep in advance, letting you relax with coffee while it bakes to perfection. Relish in the joy of passed plates and shared smiles, knowing that the magic of this meal lingers long after the last crumb is gone.
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
- Butter a 9x13-inch casserole dish.
- Heat the oil in a large nonstick skillet over medium heat.
- Add the mushrooms and cook, stirring occasionally, until lightly golden brown, about 6-8 minutes.
- Partially split the croissants, making sure not to cut them all the way through.
- Evenly stuff the croissants with the spinach and 1 cup of the Gruyère cheese.
- Transfer the croissants to the prepared casserole dish with the cut-sides facing up.
- Divide the mushrooms among the stuffed croissants.
- In a bowl, beat the eggs with the milk, the salt, and the pepper.
- Pour the egg mixture over the croissants.
- Sprinkle the reserved cheese over the top of the casserole.
- Cover the casserole with plastic wrap and foil, and refrigerate for at least 15 minutes and up to overnight.
- Preheat the oven to 375 degrees F.
- Discard the plastic wrap and bake the casserole for 20 minutes.
- Remove the foil and bake until the eggs are puffed and just set, about 25-30 minutes.
- Serve.
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