Savory Croissant Breakfast Pudding Food

SAVORY CROISSANT BREAKFAST PUDDING

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 3-quart casserole dish and set aside.
• In a large skillet, melt 1 1/2 tablespoons of the butter over medium-high heat. Add the onions, reduce the heat to medium, and cook, stirring, until soft and lightly caramelized, about 15 minutes.
• In a medium skillet, melt another 1/2 tablespoon butter over medium-high heat. Add the Canadian bacon and cook, stirring, for 3 minutes. Drain on paper towels. Add the sausage to the skillet and cook, stirring, until browned, about 5 minutes. Drain on paper towels.
• In a large bowl, beat the eggs. Add the milk, cream, salt, Essence, and pepper and whisk to combine. Add the croissants and let sit for 5 minutes. Add the sausage, bacon, onions, Fontina cheese, stir together, and let sit for 5 to 10 minutes. Pour into the prepared dish and bake until almost completely set, 35 to 45 minutes. Cover with aluminum foil if it's browning too much.
• In a small bowl, melt the remaining 2 tablespoons butter in the microwave, then combine with the bread crumbs and Parmesan. Uncover the pudding and evenly cover with the bread crumb mixture. Return to the oven, increase the heat to 375 degrees F and bake until completely set in the center and golden brown on top, about 15 minutes.
• Serve hot.
• Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):.
• 2 1/2 tablespoons paprika.
• 2 tablespoons salt.
• 2 tablespoons garlic powder.
• 1 tablespoon black pepper.
• 1 tablespoon onion powder.
• 1 tablespoon cayenne pepper.
• 1 tablespoon dried oregano.
• 1 tablespoon dried thyme.
• Combine all ingredients thoroughly.
• Yield: 2/3 cup.

SAVORY CROISSANT QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with cooking spray.
• Cook and stir bacon in a large skillet over medium heat until some of the fat is released, about 2 minutes. Add onion; cook and stir until onion turns golden and bacon is crispy, 3 to 5 minutes. Stir in spinach and cook until wilted, about 2 minutes.
• Whisk milk and eggs together in a bowl. Soak croissant cubes in the milk mixture, 1 to 2 minutes. Stir in bacon mixture and drippings from the skillet. Fold in Monterey Jack cheese. Pour mixture into the prepared pan.
• Bake in the preheated oven until golden brown, about 30 minutes. Let stand for 10 minutes before slicing.