@chzgal: Easter Brunch: Boursin and Herb Croissant Brunch Bake 🐣 🥘 🌷 This is what I will be making my family for Easter brunch! The best part is that you can make it the day before, for super low lift hosting. I’ll serve with a side salad and a gorgeous lemon cake (recipe will be in my cookbook!) and a pitcher of Blackberry Champagne Cocktail. Easy, non fussy, and completely delicious. INGREDIENTS: Salted butter, for greasing 7 plain large or 24 mini croissants torn into bite-sized pieces 1 round Garlic & Herb Boursin cheese, crumbled 8 ounces low-moisture mozzarella, chopped ½ cup freshly grated Parmesan cheese, divided plus more to serve 6 scallions, trimmed and thinly sliced 2 tablespoons finely chopped parsley ½ cup minced chives, for serving 10 large eggs 2 cups heavy cream ½ cup whole milk 1 tablespoon Dijon mustard 1 teaspoon kosher salt ½ teaspoon garlic powder Coarsely ground black pepper Hot sauce, for serving (optional) DIRECTIONS: Lightly butter a 9 by 13-inch baking dish. To the dish, add the croissant pieces, Boursin, mozzarella, ¼ cup of the parmesan, chopped scallions, and chopped parsley. Toss to combine. In a large bowl, whisk the eggs until whites and yolks are combined. To the same bowl, add the cream, milk, mustard, salt, garlic powder, and a few grinds of black pepper. Whisk until smooth. Pour over the croissant mixture, pressing down on the croissants with a spatula to help coat in the egg mixture. Top with remaining ¼ cup of Parmesan. Cover with foil. Refrigerate at least 6 hours, preferably overnight. Preheat the oven to 350°F with a rack in the center position. Transfer the covered baking dish to the oven. Bake for 40 minutes. Remove the foil and bake until puffed and golden brown, about 20 minutes. Let stand for 10 minutes. Garnish with chives, and serve with hot sauce, if you like!

Cheese Gal - Cortney LaCorte

Open In TikTok:

Region: US

Monday 30 March 2026 23:30:00 GMT