Best Shrimp And Croissant Brunch Casserole Recipes

GOLDEN SHRIMP BRUNCH CASSEROLE

Steps:

• In a large bowl, whisk the eggs, milk, parsley, mustard and salt. In a greased 11x7-in. baking dish, layer with bread cubes, shrimp and cheese; pour egg mixture over top. , Bake, uncovered, at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

~ AWESOME CAJUN JUMBO SHRIMP CROISSANTS ~

Steps:

• 1. Place the slices in a small bowl and mix well to combine.
• 2. Clean shrimp and pat dry. Place in a dish and pour the seasoning over and mix well, making sure to coat each evenly. ( I use my fingers )
• 3. In my cast iron skillet, over medium heat, I melted 1 tablespoon butter with the olive oil. Once butter is frothy, add the shrimp. Tossing frequently after the first minute until all are pink and cooked through. Once cooked stir in the last tablespoon butter and stir around. This is for some extra sauce to drizzle over the shrimp.
• 4. Slice your croissants, lay lettuce on the bottom halve and place desired shrimp to cover. Spread top of croissant with mayonnaise. ( aoli would be great as well , was too lazy to make) mayo was just as good. Add any other desired condiments you prefer.I went simple as the shrimp are so tasty I didn't want to mask their flavor. Place the top of croissant back over the shrimp and chow down. These were awesome!
• 5. As I said before I will triple the recipe the next time. Believe me, they won't go to waste. They are great eaten straight from the pan.
• 6. I've since added my spicy mayo that I think would also go well with this yummy sand. Mix all ingredients and chill for an hour.

MAKE-AHEAD SHRIMP AND CHEESE BRUNCH CASSEROLE

Steps:

• Butter an 8x8-inch casserole dish.
• Use remaining butter to lightly butter bread. Cut each slice in half diagonally. Arrange 1/2 of the bread in the prepared dish. Sprinkle with half of the Swiss cheese, 1/2 of the green onions, 1/2 of the parsley, and 1/2 of the shrimp, in that order. Top with remaining bread and sprinkle with remaining cheese, onions, parsley, and shrimp.
• Beat milk, sour cream, eggs, Dijon mustard, and salt together in a bowl. Pour over casserole, cover, and refrigerate for 8 hours, to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake casserole in the preheated oven until puffed and golden, 30 to 40 minutes. Let sit for 5 minutes. Cut into squares and serve.

SEAFOOD BRUNCH BAKE

Steps:

• 1. Preheat oven to 350 degrees. Place diced croissants into a greased 9x13 pan. Spread shrimp and crab on top of bread. Sprinkle with lemon zest and juice, onion, 1/2 garlic powder, bacon and 2 oz. cheddar cheese. Top with hash browns, remaining cheeses, half of the cilantro and peppers.
• 2. In a medium bowl mix eggs, half and half, milk, mayo, sour cream, mustard, nutmeg, remaining garlic powder and cilantro, old bay and salt/pepper until well blended.
• 3. Pour egg mixture over all in pan. Press to cover all with egg mix. Cover with foil and refrigerate over night.
• 4. Remove from refrigerator 30 minutes prior to baking. Bake covered for 30 minutes. Remove foil and bake 20 more minutes till cheese is melted. Let sit 10-15 mins. Before serving.

CRAB AND SHRIMP CROISSANTS

Steps:

• In a bowl, mix together the first 10 ingredients; cover and refrigerate.
• Just before serving, fill croissants generously with filling.

SHRIMP CRESCENTS

Steps:

• Combine shrimp, cream cheese, Parmesan cheese and milk and mix well.
• Spoon 2 T of mixture onto the middle of separated crescent rolls dough.
• Roll up as directed on package and place on baking sheet.
• Brush rolls with mixture of egg and water and bake at 375 deegrees for 12 to 15 minutes or until golden brown.
• Serve warm.