• Place your Fluted Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
• Preheat oven to 375F/190C.

BRUNCH BAKE PREPARATION

• Torn your 6 croissants into smaller pieces. Set aside.
• Cut your red onion in quarters. Place them directly in your Eco Chop and give it a few pulls to chop it to your liking. Set aside.
• In a mixing bowl, whisk together the eggs, milk, sweet basil oil, tomato herb Tapenade, and Chipotle Mustard, until all combined. Add your croissant pieces, onions, ham, gruyere cheese, the Mexican cheese and the Baby Spinach leaves. Add Salt and Pepper (Season to taste).
• Pour your preparation into your Flexipan® and cover with your bonMAT™. This will allow for the eggs to absorb better the preparation and not dry the croissants.

BAKE!

• Bake for 30 minutes at 375F/190C. Keep the bonMAT™ on for the first 20min and remove it carefully with your oven clothe. (Every oven heats differently, monitor your bake from 25min).
• Once your brunch bake is out of the oven, let it cool down for about 5min. Then, Unmold, Serve and Enjoy with a salad and extra Chipotle Mustard on the side. Bon Appétit!