Ham and Swiss Croissant Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Servings
12 servings
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Course
Main Course, Breakfast
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Cuisine
American
Ham and Swiss Croissant Casserole
Description
The Ham and Swiss Croissant Casserole starts by greasing a large baking dish and layering cubed croissants, diced ham, and shredded Swiss cheese in two repeated layers. The egg mixture consists of eggs, half-and-half, sliced green onions, Dijon mustard, salt, and pepper whisked together and poured evenly over the layered bread and meat.
Refrigerated overnight, the croissants absorb the custard, softening and melding flavors. Baking covered initially cooks the mixture gently, while uncovering browns the top and sets the center. The finished casserole has a rich, soft texture with pockets of melted Swiss cheese and savory ham throughout.
It serves well warm, optionally garnished with additional green onions, and fits brunch menus, holiday mornings, or a comforting breakfast gathering.
Ingredients
- 6 cups Croissant around 10 small croissants or 5 large croissants, cubed, about 10 ounces
- 8 ounces ham diced
- 2 cups swiss cheese 8 ounces, shredded
EGG MIXTURE:
- 10 large egg
- 1 ½ cups half and half (more for a bread pudding texture)
- 1/4 /4 cup green onion sliced
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1/2 /2 teaspoon black pepper
Instructions
- Grease a 9x13 baking dish. Layer half the croissants, half the ham, and half the cheese. Repeat layers.
- In a large bowl, whisk together the eggs, half and half, green onions, mustard, salt, and pepper.
- Pour mixture over the croissant mixture making sure it is all covered. Cover with foil and refrigerate for at least 8 hours or overnight.
- When ready to bake, remove casserole from fridge and let sit at room temperature while the oven preheats. Preheat oven to 350 degrees. Bake covered for 30 minutes. Remove foil and bake another 25-35 minutes or until top is browned and the center is set. Eat warm. Garnish with more green onions if desired.
User Reviews
Overall Rating
5
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