I am liking this idea of "Make Ahead" breakfast casseroles. My family loves having "backwards night" and having breakfast for dinner. I love coming home and just popping my casserole in the oven!
This was easy and tasty. My friend Lori who is a rather conservative "eater" thought it was amazing. My hubby on the other hand has an adventurous palate and thought it was good but could be jazzed up a bit. He would prefer I didn't use croissants (didn't love the sweet) but maybe an asiago bagel. He also thought I should use a more flavorful cheese and maybe a crunchy veggie. He did however eat every bite!
I didn't have as much ham as I thought so I threw in a cup of precooked bacon crumbles. This added a nice texture and flavor. I know your family will enjoy this new breakfast casserole. Be creative!
Ham and Cheese Croissant Casserole (adapted from Southern Living)
3 (5-inch) large croissants, diced
1 (8 oz) package chopped cooked ham
1 (5 oz) package Swiss cheese, shredded
6 large eggs
1 cup half and half
1 Tbsp dry mustard
2 Tbsp honey
1/2 tsp salt
1/2 tsp pepper
1/2 tsp ground nutmeg (optional - I used an 1/8)
Place croissant pieces into a lightly greased deep-dish pie plate. Top with ham and cheese. Whisk together eggs, next 5 ingredients and if desired, nutmeg and pour over croissants. Press croissants down to submerge in egg mixture. Cover tightly and chill 8 - 24 hours. Preheat oven to 325. Bake, covered for 35 minutes. Uncover and bake 25 to 30 minutes or until browned and set. Don't rush so to get middle set. Let stand 10 minutes before serving.
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