Transform your brunch or breakfast with this decadent Croissant Strata, a rich, savory casserole that layers buttery croissants with smoky bacon, sweet caramelized onions, and a creamy egg custard. Topped with Emmenthaler and Parmesan cheese, this dish brings together a delightful mix of textures and flavors. Whether you’re hosting a weekend brunch or prepping an easy yet indulgent make-ahead meal, this recipe will quickly become a favorite for any special occasion or family gathering.
Ingredients:
- 6 croissants, torn into quarters
- 8 large eggs
- 3 medium yellow onions, sliced into thin strips
- 3 cups whole milk
- 3 cups grated Emmenthaler or Jarlsberg cheese
- 1 cup grated Parmesan cheese
- 1 pound bacon, cut into small pieces
- 3 tablespoons butter
- ½ tablespoon balsamic vinegar
- A small bunch of chives, minced finely
- Salt and pepper, to taste
Instructions:
- Cook the bacon: In a large skillet, cook the bacon over medium heat until crispy. Using a slotted spoon, lift the bacon from the skillet and place it on a plate lined with paper towels to absorb excess fat. Keep the bacon grease in the skillet for later use.
- Caramelize the onions: Add the butter to the skillet with the remaining bacon grease, and melt over medium heat. Cook the onions for 20-25 minutes, stirring occasionally until they become golden brown and caramelized. During the last few minutes, stir in the balsamic vinegar and cook for another 1-2 minutes. Remove from heat and set aside.
- Prepare the custard: In a large mixing bowl, whisk together the eggs and milk. Season with salt and pepper. Add the grated Emmenthaler (or Jarlsberg) and Parmesan cheeses to the egg mixture, stirring until combined.
- Assemble the strata: In a greased 9×13-inch baking dish, arrange the torn croissants in an even layer. Sprinkle the crispy bacon and caramelized onions over the croissants. Pour the egg and cheese custard mixture evenly over the entire dish, ensuring the croissants are soaked in the mixture. Lightly press down on the croissants to help absorb the liquid.
- Refrigerate (optional for best results): For an even fluffier texture, cover the strata and refrigerate for at least 1 hour or overnight. This step is optional but allows the croissants to absorb more of the custard for a richer flavor.
- Bake the strata: Preheat the oven to 350°F (175°C). Bake the strata uncovered for 35-45 minutes, or until the top is golden brown and the center is set. If the top starts to brown too quickly, cover loosely with foil during the last 10 minutes of baking.
- Garnish and serve: Remove the strata from the oven and let it cool for a few minutes. Garnish with freshly chopped chives before slicing and serving.
Conclusion:
This savory Croissant Strata is a showstopper of a dish, combining the buttery richness of croissants with the bold flavors of bacon, caramelized onions, and cheeses. Perfect for brunch, holidays, or even a simple yet special breakfast, this recipe can be made ahead of time, making it convenient for entertaining. With its crispy edges, cheesy filling, and soft, egg-soaked layers, this strata will leave everyone coming back for seconds. Enjoy!