Croissant Club Sandwich Bake

User Reviews

5.0

15 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    45 mins

  • Servings

    8 Servings

  • Calories

    377 kcal

  • Course

    Main Course

  • Cuisine

    American

Croissant Club Sandwich Bake

Croissant Club Sandwich Bake turns a classic into a perfect holiday brunch dish with bacon, ham, turkey, and cheddar with an easy egg custard in 45 minutes.

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Ingredients

Servings
  • 4 croissants , halved
  • 6 slices ham
  • 12 slices turkey breast
  • 1/2 cup Bacon , cooked and crumbled
  • 1 cup cheddar cheese , shredded
  • 6 large eggs
  • 1/2 cup sour cream
  • 1 1/2 cups whole milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
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Instructions

  1. Preheat oven to 350 degrees and spray an 8x10 baking dish with vegetable oil spray.
  2. Line the baking dish with the bottom half of the croissants.
  3. Layer with ham, turkey, cheese, bacon and the top half of the croissants.
  4. In a large bowl whisk together the eggs, sour cream, milk, salt and pepper until smooth.
  5. Pour mixture over the croissants carefully and bake for 35-40 minutes until the custard is set and the croissants are golden brown.
  6. Top with shredded lettuce and chopped tomatoes if desired.

Nutrition Information

Show Details
Calories 377kcal (19%) Carbohydrates 16g (5%) Protein 18g (36%) Fat 26g (40%) Saturated Fat 12g (60%) Cholesterol 211mg (70%) Sodium 794mg (33%) Potassium 268mg (8%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 720IU (14%) Vitamin C 5mg (6%) Calcium 202mg (20%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 377 kcal

% Daily Value*

Calories 377kcal 19%
Carbohydrates 16g 5%
Protein 18g 36%
Fat 26g 40%
Saturated Fat 12g 60%
Cholesterol 211mg 70%
Sodium 794mg 33%
Potassium 268mg 6%
Fiber 1g 4%
Sugar 6g 12%
Vitamin A 720IU 14%
Vitamin C 5mg 6%
Calcium 202mg 20%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

15 reviews
Excellent

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