Ham, Egg and Cheese Croissant Breakfast Bake
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 407
- Total Fat
- 29
- Saturated Fat
- 15
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 23
- Cholesterol
- 182
- Sodium
- 757
- Total: 3 hr 30 min (includes chilling time)
- Active: 25 min
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.