The classic breakfast sandwich gets the breakfast casserole treatment.
French toast meets breakfast sandwich in this ooey gooey ham-and-Swiss breakfast casserole.
Themini croissantsadd buttery richness that is balanced with a bite of sharp Dijon mustard and Swiss cheese.
Credit: Jennifer Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Missie Neville Crawford
it’s possible for you to get creative and mix up the croissant fillings.
Substitute sausage for the ham and American or Cheddar cheeses for the Swiss.
The base of the savory breakfast casserole adapts well to the filling changes.
Just complete this dish through step 3, then cover it with plastic wrap and aluminum foil.
Pop it in the freezer.
When you’re ready to serve it, move it to the fridge, and let it thaw overnight.
Warm at room temperature for 30 minutes before putting in the oven.
Ingredients
10(1 1/4-oz.
)deli smoked ham slices (1/4 inch thick)
10mini croissants
10(1/2-oz.)
Swiss cheese slices
6large eggs
2cups heavy whipping cream
2tsp.
Blot with paper towels to remove excess moisture.
Split croissants open with a serrated knife.
Cover with top half of croissant.
Place stuffed croissants in a lightly greased (with cooking spray) 13- x 9-inch baking dish.
Whisk together eggs, heavy cream, and Dijon mustard in a large bowl.
Pour mixture slowly over stuffed croissants.
Cover with plastic wrap, and refrigerate 8 hours or overnight.
Preheat oven to 350F.
Garnish with thyme sprigs.
