Spinach and Bacon Croissant Bake

Name: Spinach and Bacon Croissant Bake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 150 g baby spinach leaves; 125 g mascarpone cheese; 2 tbsp snipped fresh chives; a pinch of ground nutmeg (optional); 8 large eggs; 200 ml milk; 2 tsp Dijon mustard; 25 g butter, at room temperature; 1 × 350 g packet of croissant dough (6 pack); 150 g dry-cured bacon lardons (O’Neill’s has a great product); 175 g mature Cheddar cheese, diced; 200 g cherry tomatoes, halved; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; caramelised red onion chutney

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

You’ll get no complaints for this moreish bake that would also make a lovely brunch dish at the weekend. It can be made up to 24 hours in advance with the egg mixture kept covered in a separate jug. Then all you need to do is leave it to soak while you heat up the oven.

Ingredients

150 g baby spinach leaves
125 g mascarpone cheese
2 tbsp

Main course
Breakfast
Brunch
Gluten-free

Method

Put the spinach in a colander in the sink and pour over a kettle of boiling water. Leave to cool a little, then squeeze the excess moisture out of the spinach. Put it in a bowl and beat in the mascarpone and chives. Season with salt and pepper and the nutmeg (if using).

Break the eggs into a bowl and pour in the milk, then add the mustard. Season generously and beat until evenly combine