Saturday, April 13, 2013

Ham-and-Cheese Croissant Casserole

This is like a bread pudding breakfast recipe. You make everything up on Saturday night and throw it in the fridge overnight. Then bake it up on Sunday morning.

Ham-and-Cheese Croissant Casserole

3 (5-inch) large croissants
1 (8-oz.) package chopped cooked ham
1 (5-oz.) package shredded Swiss cheese
6 large eggs
1 cup half-and-half
1 tablespoon dry mustard
2 tablespoon honey
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground nutmeg (optional)

Cut croissants in half lengthwise, and cut each half into 4 to 5 pieces. Place croissant pieces in a lightly greased 10-inch deep-dish pie plate. Top with ham and cheese.

Whisk together eggs, next 5 ingredients, and if desired, nutmeg in a large bowl. Pour egg mixture over mixture in pie plate, pressing croissants down to submerge in egg mixture. Cover tightly, and chill 8 to 24 hours.

Preheat oven to 325 degrees F. Bake, covered 35 minutes. Uncover and bake 25 to 30 minutes or until browned and set. Let stand 10 minutes before serving.

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