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Ham-and-Cheese Croissant Casserole

Ham-and-Cheese Croissant Casserole

Croissants take the place of cubed white bread in this stylish update of a traditional breakfast casserole. You can use leftover baked ham for chopped ham in this dish. Nutmeg is optional, but adds a subtle touch of spice.

Southern Living NOVEMBER 2009

  • Yield: Makes 6 servings
  • Prep time:15 Minutes
  • Total:9 Hours, 15 Minutes

Ingredients

  • 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 tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg (optional)

Preparation

1. 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.

2. Whisk together eggs, next 5 ingredients, and, if desired, nutmeg in a large bowl.

3. Pour egg mixture over mixture in pie plate, pressing croissants down to submerge in egg mixture. Cover tightly, and chill 8 to 24 hours.

4. Preheat oven to 325°. 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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Ham-and-Cheese Croissant Casserole recipe

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