Croissant and Veggie Strata

Typically, I’m opposed to using croissants in a savory strata or a sweet bread pudding. I would much rather just eat these buttery delicacies on their own with a little strawberry jam on the side. However, I love this flavor packed strata which makes use of a limited number of croissants to deliver maximum yumminess and flakiness. These are perfect for entertaining as they can be made a day in advance and everyone is presented with their own individual little ramekin. The sautéed cremini mushrooms and crisp-tender broccoli florets combine with melty mozzarella and hearty multigrain croissants. A fluffy eggy custard brings everything together. I like to serve this with fresh berries to round out an excellent brunch. 

Croissant and Veggie Strata

Serves: 6 ramekins


  • 4 tablespoons butter, plus more for buttering the ramekins
  • ½ onion, diced
  • 1 garlic clove, minced
  • 1 small head broccoli, cut into small florets
  • 8 oz. container cremini mushrooms, sliced
  • Salt and Pepper
  • 8 eggs
  • 1 ½ cups half-and-half
  • 1 tablespoon dried parsley
  • ¼ teaspoon freshly grated nutmeg
  • 3 small multi-grain croissants, or plain croissants, cut in half lengthwise and then cut into three pieces
  • 1 ½ cups pre-shredded low-moisture mozzarella.


  1. Butter 6 ramekins and place on a parchment lined sheet pan. Preheat oven to 325 degrees.
  2. In a medium-sized sauté pan, heat 1 tablespoon butter over medium-high heat. Add onion and cook until translucent, 6-8 minutes. Add the garlic and cook for 30 seconds. Transfer mixture to a large mixing bowl. 
  3. In the same sauté pan, sauté 2 tablespoons butter and the broccoli florets, until florets are tender and slightly browned, approximately 10 minutes. Add mixture to the bowl with the onions. 
  4. In the same sauté pan, heat 1 tablespoon butter with the mushrooms and cook for 6-8 minutes. Add to the mixing bowl and season the vegetables with ½ teaspoon salt and ¼ teaspoon pepper. 
  5. Meanwhile, in a separate bowl, crack eggs and whisk in half-and-half, dried parsley, nutmeg, ½ teaspoon salt and ¼ teaspoon pepper. 
  6. Assemble the ramekins: Layer 2 croissant slices in each ramekin. Take half the vegetable mixture and divide evenly among the 6 ramekins. Take half the cheese and divide among the ramekins. Then take half the egg mixture and pour evenly over each of the 6 ramekins. Repeat the layering process with the remaining croissant slices, vegetables, cheese, and egg mixture. (At this point, the ramekins can be covered and refrigerated overnight, and baked in the morning.) 
  7. Bake ramekins for 30 minutes until golden brown. Enjoy!

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