Croissant Breakfast Casserole

A croissant breakfast casserole brings together flaky crispy croissant and a casserole where the egg, milk, and cream bake into a custard like consistency. Easy to assemble and bake, this can also be prepped overnight.

Course Breakfast, brunch

Cuisine American

Prep Time 10

Cook Time 35

Servings servings

Calories 651kcal

Author Subhasmita

Ingredients

6 croissant (ref note 1)
12 ounce ham
7 large eggs
1 cup milk
½ cup cream
1.5 teaspoon dijon mustard
good pinch of nutmeg
1 teaspoon pepper
1 teaspoon salt
1.5 cup cheese

Instructions

Preheat oven to 350 F or 180 C.
In a big bowl, whisk together eggs, milk, cream, dijon mustard, nutmeg, salt and pepper.
Cut each croissant horizontally into 2 halves. Arrange lower halves of the croissant in a baking tray.
Pour 1.5 cups of the egg and milk mixture on top of halved croissant. Then layer it with ham slices, followed by 1/2 of grated cheese. Place the top half of croissant cut side down. Pour rest of the egg and milk mix on top. Sprinkle remaining cheese on top.
Cover the baking dish with aluminum foil and bake fore 20 minutes. Take out the baking dish, remove foil and bake again uncovered for another 8-10 minutes until the egg mix is set around the corners.
Garnish with fresh parsley/chive or green onion before serving.

Notes

In a 9 x 13 baking dish, 6 medium-large sized croissant will fit perfectly. If croissant are smaller, then you can use upto 8.
Baking the casserole covered, egg and milk mix bakes into a creamy custard like consistency. Towards the end bake it uncovered so that the top of croissant crisps up.

Nutrition