Name: Ham, Egg and Cheese Croissant Breakfast Bake
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT3H30M0.000S
Yield: 10 to 12 servings
Ingredients: Nonstick cooking spray, for the baking dish; 6 croissants, sliced in half lengthwise; 1/4 cup Dijon mustard; 12 deli slices boiled ham; 6 deli slices Swiss cheese; 2 cups grated Gruyère; 6 large eggs; 3 cups half-and-half; 1/2 cup grated Parmesan; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

Directions

Spray a 9-by-13-inch baking dish with nonstick cooking spray.
Spread the bottom halves of each croissant with the Dijon (I use about 2 teaspoons per croissant) and arrange them mustard-side up in a single layer in the prepared dish. Top each with 2 slices of the ham, 1 slice of the Swiss and a sprinkle of the Gruyère. Top with the remaining croissant halves. Use 2 toothpicks to secure each sandwich.
In a large bowl, whisk the eggs, then whisk in the half-and-half, Parmesan, salt and pepper. Pour the custard over the croissant sandwiches. Use the back of a spoon to gently press the sandwiches down to absorb more of the custard. Cover with aluminum foil and refrigerate at least 2 hours and up to overnight.
Preheat the oven to 350 degrees F. Bake, covered with foil, for 30 minutes. Remove the foil and bake until the eggs are set, another 30 minutes. Let stand for 5 minutes, then remove the toothpicks, cut the dish and serve.

Ham, Egg and Cheese Croissant Breakfast Bake

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