Wednesday, April 12, 2017

Ham and Cheese Croissant Casserole

Ham and Cheese Croissant Casserole is a hearty egg bake easily made ahead to keep your holiday brunch a little less hectic. Croissants take the place of cubed white bread in this stylish update of a traditional breakfast casserole. Honey and mustard add just the perfect sweet savory touch to this dish. Asparagus, a star spring veggie is a great option added to this egg casserole. You will need to blanch the asparagus pieces ahead of assembly of this dish. 

Cooking Tip:Blanch the asparagus: Bring 2 quarts of salted water to a boil (1/2 teaspoon of salt). Add the cut asparagus to the boiling water. Return to a boil and blanch the asparagus for 2 to 3 minutes. Remove the asparagus to a bowl of ice water to shock the asparagus and stop the cooking. Drain and set aside.
Ham and Swiss Cheese Croissant Casserole
  • 4 large croissants or 8 mini croissants, torn into 2 inch pieces
  • 2 cups diced cooked ham pieces
  • 1-1/2 cups Swiss cheese or cheddar cheese grated or a combination of both 
  • 6 large eggs
  • 1 cup 2 % milk or 1 cup half and half
  • 2 TB, honey
  • 1 TB. Dijon mustard
  • 1 tsp. parsley flakes
  • 1 tsp. Italian seasoning 
  • Optional 2 cups asparagus pieces (2 inches) blanched
  • Grease a deep dish pie pan or an 8 x 8 glass pan.
  • Arrange half the torn croissant pieces in baking dish, top with half ham pieces, cheese and asparagus pieces if using. Repeat with remaining croissant pieces, ham and cheese. 
  • In a blender mix milk or half and half, eggs, mustard, honey and spices.  Mix well.
  • Slowly pour egg mixture over croissant mixture. Use a sheet of wax paper to press croissant pieces into egg mixture to moisten completely. Cover with foil and refrigerate at least 8 hours but no longer than 24 hours. 
  • Preheat oven to 325 degrees. Bake casserole covered 35 minutes. Uncover and bake 25 minutes more or until browned and set. Let stand 10 minutes before serving. 

1 comment:

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