I made this great breakfast casserole this morning for our Relief Society Birthday Brunch and posted it on our ward blog, but since that blog is private, I thought I would put it on here too. Seriously soooo good and easy to make. I'm not really sure how I am supposed to give credit for this recipe but know that it is not a Tina original.
Ham and Cheese Croissant Casserole
from Southern Living Magazine November 2009
recipe from Kimberly Denney
Makes: 6 servings Hands on Time: 15 min.
Total Time: 9Hr., 15 min.
You can substitute leftover bakes ham for chopped ham in this dish. Nutmeg is optional, but add a subtle touch of spice.
3 (5 inch) large croissants (I used the ones from Costco)
1 (8-oz.) package chopped cooked ham
1 (5-oz.) package shredded Swiss Cheese
6 Large eggs
1 cup half-and-half
1 Tbsp. dry mustard
2 Tbsp. honey
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground nutmeg (optional)
1. Cut croissants in half lengthwise, and cut each half into 4-5 pieces. Place croissant pieces in a lightly greased 10-inch deep-dish pie plate. Top with ham and cheese.
2. Whisk together eggs, next 5 ingredients, and, if desired, nutmeg in a large bowl.
3. Pour egg mixture over mixture in pie plate, pressing croissants down to submerge in egg mixture. Cover tightly, and chill 8-24 hours.
4. Preheat oven to 325 degrees. Bake, covered 35 minutes. Uncover and bake 25-30 minutes or until browned and set. Let stand 10 minutes before serving.
This was such an easy recipe and would be great for Christmas morning cause it's all made the night before. I also think it would be really good ( I haven't tried this so if you do, let me know how it tastes) to substitute sausage and cheddar cheese for the ham and swiss. Anyway, delicious!!!