Flaky, buttery croissants make for a special breakfast casserole.
It can also be made ahead.
Assemble the casserole and store it, unbaked, in the refrigerator overnight.
Credit:Victor Protasio; Food Stylist: Torie Cox; Prop Stylist: Heather Chadduck Hillegas
Then, in the morning, all you have to do is pop it in the oven.
Keep an eye on the casserole as it bakes.
(about 15) day-old mini croissants
Directions
Cook ham:
Coarsely chop ham.
(You should have 1 1/2 cups.)
Heat 1 tablespoon of the oil in a large skillet over medium.
Add ham; cook, stirring occasionally, until fat is rendered, about 4 minutes.
Using a slotted spoon, transfer ham to a large bowl, reserving drippings in skillet.
Add remaining 1 tablespoon oil to skillet.
Cook onions and spinach:
Stir in onions.
Cook, stirring occasionally, until deeply browned, about 30 minutes.
Add spinach; cook, stirring often, until wilted, 1 to 2 minutes.
Transfer onion mixture to bowl with ham; let cool 10 minutes.
Make egg mixture:
Whisk together eggs, milk, mustard, salt, and pepper.
Arrange croissants, slightly overlapping, in 2 rows in a lightly greased 11- x 7-inch baking dish.
Pour mixture over croissants.
Bake casserole:
Preheat oven to 375F.
Uncover casserole, and place on a large rimmed baking sheet.
Bake in preheated oven until golden brown and center is set, about 1 hour.
Shield with foil after 25 minutes, if needed to prevent excess browning.
Frequently Asked Questions
Substitute the ham steaks with cooked crumbled bacon or sausage.
you might also leave the ham out entirely, or substitute with a vegetarian option like mushrooms.
Using day-old croissants will also help keep the casserole from becoming soggy.
