Shrimp and Croissant Brunch Casserole
Transform your weekend mornings with this irresistible Shrimp and Croissant Brunch Casserole, a luxurious twist on classic breakfast bakes. Flaky, buttery croissants are layered with tender, garlic-sautéed shrimp, wilted baby spinach, and a luscious cheesy custard made with eggs, heavy cream, and a blend of sharp cheddar and Parmesan. Infused with a hint of paprika for subtle warmth, this casserole bakes to golden perfection, soaking the croissants in rich, creamy goodness. Ideal for brunch gatherings or indulgent family breakfasts, it’s as elegant as it is satisfying. Serve it warm, garnished with fresh parsley, and watch it disappear from the table. Perfect for making ahead, this crowd-pleaser combines gourmet flavors with comforting textures for a meal that truly impresses.
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Recipe Information
Ingredients
- 4 large croissants
- 300 grams large shrimp (peeled and deveined)
- 2 tablespoons unsalted butter
- 2 garlic cloves (minced)
- 2 cups baby spinach
- 6 eggs
- 1 cup heavy cream
- 0.5 cup whole milk
- 1 cup cheddar cheese (shredded)
- 0.5 cup Parmesan cheese (grated)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
- 2 tablespoons fresh parsley (chopped)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with butter or non-stick spray.
Slice the croissants into 1-inch pieces and set aside.
In a large skillet, heat the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the shrimp to the skillet and cook for 2-3 minutes on each side, until they turn pink and are fully cooked. Remove the shrimp from the skillet and set aside.
In the same skillet, add the baby spinach and sauté until wilted, about 2-3 minutes. Remove the spinach and set aside.
In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, salt, black pepper, and paprika until well combined.
Stir in the shredded cheddar and grated Parmesan cheese, then fold in the sautéed spinach.
Layer half of the croissant pieces evenly in the prepared casserole dish. Top with half of the cooked shrimp and pour half of the egg and spinach mixture over the top.
Repeat the layers with the remaining croissants, shrimp, and egg mixture.
Gently press down on the layers with a spatula to ensure the croissants soak up the custard mixture.
Bake the casserole in the preheated oven for 30-35 minutes, or until the top is golden brown and the custard is set in the center.
Let the casserole cool for 5 minutes before sprinkling with chopped fresh parsley for garnish.
Slice and serve warm. Enjoy your Shrimp and Croissant Brunch Casserole!
Nutrition Facts
Calories |
3865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.0 g | 337% | |
| Saturated Fat | 151.5 g | 758% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 2414 mg | 805% | |
| Sodium | 7346 mg | 319% | |
| Total Carbohydrate | 146.9 g | 53% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 31.1 g | ||
| Protein | 211.4 g | 423% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 2720 mg | 209% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2140 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
