HAM AND CHEESE CROISSANT CASSEROLE - BETTYCROCKER.COM
Croissants, ham, cheese and eggs snuggle down in a casserole. Try this easy make-ahead recipe for breakfast or brunch.
Provided by Betty Crocker Kitchens
Total Time 9 hours 30 minutes
Prep Time 15 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Spray 10-inch glass deep-dish pie plate with cooking spray. Cut croissants in half lengthwise; cut each half into 5 pieces. Place pieces in pie plate. Sprinkle with ham and cheese.
- In large bowl, beat eggs, half-and-half, honey, mustard, salt, pepper and nutmeg with whisk.
- Pour egg mixture over ingredients in pie plate; press croissant pieces into egg mixture to moisten completely. Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.
- Heat oven to 325°F. Bake casserole covered 35 minutes. Uncover; bake 25 to 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 450 , CarbohydrateContent 26 g, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 22 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 900 mg
BEST EGG CROISSANT CASSEROLE RECIPE - HOW TO MAKE EGG ...
Looking for an easy baked egg recipe? This Egg Croissant Casserole Recipe from WomansDay.com is the best.
Provided by WOMANSDAY.COM
Categories vegetarian Christmas feed a crowd breakfast
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 1 serving
Number Of Ingredients 9
Steps:
- Butter a 9"-x-13" casserole dish. Heat oil in a large nonstick skillet over medium heat and cook the mushrooms, stirring occasionally, until lightly golden brown, 6 to 8 minutes. While the mushrooms are cooking, partially split the croissants, making sure not to cut all the way through. Stuff with spinach and all but 1/2 cup cheese and transfer to the prepared dish, cut sides facing up. Divide mushrooms among the stuffed croissants. In a bowl, beat eggs with milk and 1/2 teaspoon each salt and pepper, then pour over the croissants. Sprinkle remaining 1/2 cup cheese over the top. Cover with foil, then plastic wrap; refrigerate overnight (or at least 15 minutes). When ready to serve, heat oven to 375 degrees F, remove casserole from fridge and discard plastic wrap. Bake for 20 minutes, then remove foil and bake until eggs are puffed and just set, 25 to 30 minutes more.
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- Preheat oven to 450°. Spread croissants on a large baking sheet cut side up and bake until golden brown, 6 minutes. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain bacon on a paper towel-lined plate, then chop into bite size pieces. In a large bowl, whisk together eggs, milk, heavy cream, chives and thyme. Season with salt, pepper and cayenne, then stir in about ¾ cup Gruyère and ¾ cup mozzarella. Lightly butter a 9-x-13” baking dish. Scatter croissants and cooked bacon into baking dish, then pour egg mixture on top. Press down gently on croissants to make sure they’re fully soaked in the mixture. (If you have time, refrigerate for 30 minutes up to overnight.) When you're ready to bake casserole, preheat oven to 350°. Top casserole with remaining cheeses. Bake until golden, about 45 minutes. Garnish with more chives and serve warm.
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