Egg & bacon croissant brunch bake
Serves: 8
Prep time: 25 minsTotal time: 
Recipe photograph by Maya Smend
Egg & bacon croissant brunch bake
Far easier than cooking up a full English for a crowd! Switch to mushrooms instead of bacon, for a vegetarian version
Serves: 8
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
394Kcal
Fat
26gr
Saturates
12gr
Carbs
18gr
Sugars
4gr
Fibre
1gr
Protein
22gr
Salt
1.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 8 rashers smoked back bacon, roughly chopped
- 100g baby spinach (optional)
- soft butter to grease
- 150g grated cheese (we used cheddar and Gruyère)
- 1 x 312g pack of 8 croissants, torn into thirds
- about 100g cherry tomatoes, halved
- 8 medium eggs
- 200ml milk
- 2 tsp Dijon mustard, or a few dashes of Worcestershire sauce
Step by step
Get ahead
Prepare to the end of step 2 the night before.
- Dry-fry the bacon in a frying pan until starting to crisp up. Stir in the spinach if using and remove the pan from the heat (it will wilt in the residual heat). Tip into a greased dish about 23cm x 30cm, keeping a few bacon bits back for the topping. Scatter in two-thirds of the cheese and add the torn croissants and tomatoes.
- In a jug, beat together the eggs and milk, mustard or Worcestershire sauce, plus seasoning. If preparing this the day before, cover the dish and jug separately and chill overnight.
- When ready to cook, preheat the oven to 180°C, fan 160°C, gas 4. Pour the egg mixture over the croissants and scatter with the rest of the cheese, and the reserved bacon bits. Leave to stand for 10-15 minutes while the oven preheats.
- Cover the dish with buttered foil and bake for 25 minutes or until just starting to puff up, and with only a slight wobble in the centre if you gently jiggle the dish. Remove the foil and cook uncovered for another 10 minutes until golden and crisp, but don’t overcook the eggs. Leave to stand for 5-10 minutes to cool slightly before serving up.
