Croissant Breakfast Bake

This is not a dainty breakfast.
Golden, buttery, and just the right amount of heat, this croissant breakfast bake is what happens when brunch gets a little Caribbean attitude. Soft layers, savory spice, and a honey-butter finish you’ll be thinking about all week.

1. Preheat oven to 350°F.
2. Combine chopped thyme and rosemary; set aside.
3. Sauté bell pepper and green onion in olive oil over medium heat. Stir in jerk marinade and cook until just tender.
4. In a bowl, whisk eggs, half-and-half, half of the herb mixture, and sautéed
vegetables.
5. Gently fold croissant slices into the egg mixture, ensuring they are well coated.
6. Transfer croissant mixture to a greased baking dish and pour any remaining batter evenly over the top.
7. Fold deli meat into triangles and tuck between croissant pieces.
8. Sprinkle with cheese, distributing evenly and filling gaps.
9. Bake for 15–20 minutes, until set and cheese is melted and bubbly.
10. Meanwhile, melt butter and honey together; stir in remaining herbs and a dash of jerk sauce, if using.
11. Drizzle honey butter over the bake before serving.