Florida Egg and Vegetable Bake

servings 4


10 Florida eggs

2 (8-ounce) tubes of croissant dough

⅓ cup Florida mushrooms, sliced thin

⅓ cup Florida sweet peppers, diced

¼ cup Florida zucchini, diced

¼ cup Florida yellow squash, diced

1 cup jack cheese, shredded

⅓ cup bacon, cooked and chopped

1 teaspoon your favorite seasoning blend

Sea salt and fresh ground pepper to taste


Preheat oven to 350 degrees.

In a medium-sized bowl, whisk together eggs and seasoning blend. Open both tubes of croissant dough and unroll them on a clean cutting board. Using a knife slice along all the connecting lines, next cut each triangle in half longways. Roll up each piece of cut croissant dough starting at the big end until all of them have been rolled into what looks like mini croissants. Line your medium to large sized cast-iron pan or baking dish all the way around with the rolled croissant dough pieces to form a crust. Pour the whisked eggs into the lined pan. Start adding the vegetables, bacon, and cheese to the pan. Once finished, lightly season the eggs with salt and fresh ground pepper. Place the pan in the oven and cook for 15 to 25 minutes until the eggs are cooked throughout and the croissants are golden brown. Remove from oven and serve warm.

Fresh Tip: Let each member of the family add the toppings they prefer to their assigned portion of the omelet bake.

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Florida Egg and Vegetable Bake

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