Croissant Ham and Cheese Egg Bake
Whether you’re in need of a classic weekend brunch, Easter breakfast or Mother’s Day recipe, this Croissant Ham and Cheese Egg Bake is the way to go. You can whip it up the day before and keep it in the fridge then just bake off in the morning, which makes it super easy if you ask me. Play around with the croissant sandwich fillings. This is a casserole that everyone will be in awe of.
Croissant Ham and Cheese Egg Bake
This Croissant Egg and Cheese Egg Bake is the perfect Easter brunch recipe to make for when you're trying to feed a hungry crowd!
Servings: 12
Equipment
- 9×13-inch baking dish
- Large measuring cup
- Pastry Brush
Ingredients
- 4 tablespoons unsalted butter melted
- 12 mini croissants
- 1/2 cup grainy mustard
- 12 slices Swiss cheese cut in half
- 18 ounces black forest ham
- 8 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/4 teaspoon paprika
- 1/4 teaspoon dried parsley
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons Everything Bagel seasoning optional
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 375°F. Brush a large 9×13-inch baking dish with melted butter and set aside.
- Working with one croissant at a time, split open with a serrated knife, not cutting all the way through. Spread the inside with mustard, and fill with two half slices of cheese, and two slices of ham. Place the mini sandwich in the prepared baking dish. Repeat with the remaining croissants, filling and lining them up snuggly in the baking dish.
- In a very large measuring glass or bowl, whisk together the eggs, whole milk, heavy cream, garlic, onion, paprika, parsley, salt and pepper until evenly combined. Carefully pour into the baking dish, avoiding the tops of the sandwiches directly. Brush the tops of the croissants with the rest of the melted butter and sprinkle with the bagel seasoning.
- Cover with plastic wrap and chill for at least 1 hour or overnight. Remove the plastic wrap and bake until golden brown and the eggs have puffed and are no longer runny in the center, about 45 minutes to 1 hour. Remove from the oven and sprinkle with parsley. Cut and serve immediately. Enjoy!
