This Baking croissant with ham and cheese is the breakfast that everyone comes back for. Think torn croissants with layers of ham, onions and two types of cheese, baked into a creamy egg mixture that puffs up golden brown in the oven. Are easy to prepare in advanceIdeal for a relaxing holiday morning, a brunch with friends or a weekend when you want something warm and comforting, without having to spend all morning cooking.
Prevent your screen from going dark
Dry croissants overnight: Spread the torn croissants on a baking sheet overnight to dry. This helps them absorb the egg mixture without becoming mushy. (See Notes for a faster option.)
Cook onions: Melt butter in a small saucepan over medium heat. Add diced onion and cook 5-6 minutesuntil soft. Set aside.
Mix egg base: In a large bowl, whisk the milk, cream, eggs, mustard, salt, pepper and garlic powder until smooth.
Low: Grease a 9 x 13 inch metal baking dish. Add half the croissants, half the ham, half the onions and half the cheeses. Repeat the layers.
Add liquid: Pour the egg mixture over everything. Press the croissants gently so that they absorb the mixture. Leave it alone 30 minutes at room temperature.
Baking: Preheat the oven 350 °F. Pre-bake uncovered 30 minutes. Cover loosely with foil and bake another 10-15 minutesuntil the croissants are golden brown and the egg is set.
Rest and serve: Leave the frying pan for approx 10 minutes so that setup can be completed. Add green onions or chives if you want a fresh topping, then chop and serve.
Preparation in advance: You can assemble the entire casserole in advance. Cover it with foil and store it in the refrigerator overnight. The croissants will become slightly softer, but will still bake well. Add about 10 minutes extra covered baking time if you put it straight from the refrigerator into the oven.
Fridge storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven at 325°F until heated through.
Freezer storage: Freezing is not recommended because croissants tend to lose their texture once thawed. The casserole is best eaten fresh or chilled.
Portion: 7us, Calories: 533kcal (27%), Carbohydrates: 35G (12%), Egg white: 20G (40%), Fat: 35G (54%), Saturated fat: 19G (119%), Polyunsaturated fat: 2G, Monounsaturated fat: 9G, Trans fat: 0.1G, Cholesterol: 218mg (73%), Sodium: 875mg (38%), Potassium: 285mg (8%), Fiber: 2G (8%), Sugar: 11G (12%), Vitamin A: 1268IU (25%), Vitamin C: 1mg (1%), Calcium: 287mg (29%), Iron: 2mg (11%)
#croissant #breakfast #pastry #youll #repeat