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Spinach and Feta Croissant Bake

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A cozy, savory brunch casserole featuring flaky croissants, creamy feta, and vibrant spinach baked in a golden, custardy egg mixture. Perfect for holiday mornings, potlucks, or any time you crave comfort food with a touch of elegance.

Ingredients

Scale
  • 6 bakery-style croissants (day-old preferred), torn or sliced into large chunks
  • 1 1/2 cups fresh baby spinach, roughly chopped (or use frozen spinach, thawed and squeezed dry)
  • 1 cup feta cheese, crumbled
  • 6 large eggs
  • 1 3/4 cups whole milk
  • 1/2 cup heavy cream
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh dill, chopped (optional)
  • 1/2 cup shredded mozzarella or Gruyère cheese (optional)
  • 1 tablespoon unsalted butter or olive oil (for greasing pan)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or olive oil.
  2. Slice or tear croissants into large bite-sized chunks. Arrange half in the bottom of the baking dish.
  3. Scatter half the chopped spinach evenly over the croissants.
  4. Sprinkle half the crumbled feta and half the mozzarella or Gruyère over the spinach.
  5. Repeat layers with remaining croissants, spinach, and cheeses. Gently press down to compact.
  6. In a large bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg until well blended and frothy.
  7. Stir in chopped dill, if using.
  8. Slowly pour custard mixture over the layered croissants, soaking all pieces. Use a spatula to gently press down.
  9. Let the bake sit for 10 minutes at room temperature to absorb custard. (Or cover and refrigerate up to 8 hours; bring to room temp before baking.)
  10. Bake for 40-45 minutes, until top is golden and center is just set. If browning too quickly, cover loosely with foil for last 10 minutes.
  11. Check for doneness: bake should be puffed, lightly golden, and not jiggly in the center.
  12. Let rest for 5-10 minutes before slicing and serving.

Notes

For best results, use day-old croissants and squeeze spinach thoroughly to avoid sogginess. You can prep the bake ahead and refrigerate overnight. Swap in gluten-free croissants or plant-based milk and cheese for dietary needs. Add cooked bacon, sausage, or extra veggies for variations. Let the bake rest before slicing for neat servings.

Nutrition

Keywords: spinach and feta croissant bake, brunch casserole, vegetarian breakfast, easy brunch, croissant bake, spinach feta recipe, breakfast bake, holiday brunch, make ahead breakfast

Find it online: https://bitefuljoy.com/spinach-and-feta-croissant-bake-easy-cozy-brunch-recipe/