Ingredients
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4 vegan croissants, cut into bite-sized pieces
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1 cup diced mushrooms
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1 cup diced bell peppers (red and green)
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1 cup cherry tomatoes, halved
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1/2 cup diced onion
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1/2 cup baby spinach leaves
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1 cup unsweetened almond milk (or any plant-based milk)
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1/2 cup chickpea flour
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2 tablespoons nutritional yeast
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1 teaspoon Dijon mustard
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1/2 teaspoon dried thyme
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1 Salt and pepper to taste
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1 Fresh chives for garnish (optional)
Directions
Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
In a large skillet, sauté the diced mushrooms, bell peppers, cherry tomatoes, and onion over medium heat until they soften, about 5 minutes.
Add the baby spinach and sauté for another 2 minutes until wilted. Season with salt and pepper to taste.
In a mixing bowl, whisk together the almond milk, chickpea flour, nutritional yeast, Dijon mustard, dried thyme, salt, and pepper until well combined.
Place half of the croissant pieces at the bottom of the prepared baking dish.
Layer the sautéed vegetables evenly over the croissants.
Place the remaining croissant pieces on top of the vegetables.
Pour the almond milk mixture over the croissants, ensuring it covers them evenly.
Gently press down on the croissants to ensure they soak up the custard.
Bake in the preheated oven for 25-30 minutes or until the casserole is golden brown and set in the center.
Remove from the oven, let it cool slightly, and garnish with fresh chives if desired.
Serve your Vegan French-Inspired Croissant Breakfast Casserole warm and enjoy a taste of France for breakfast!
Feel free to customize this casserole by adding vegan cheese shreds or your favorite herbs and spices for extra flavor.
