Rating: 4.5 stars
9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 1

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.

Kimberly Denney, Pompano Beach, Florida
Recipe by Southern Living November 2009

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Recipe Summary test

prep:
15 mins
total:
9 hrs 15 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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°. 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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