Although this recipe does have an extended cooking time, trust me, it will be worth the wait. The cooking time is long, because you are, in essence, baking a custard and waiting for the eggs to set up.

This is a very adaptable and versatile recipe, too. You could make it more of a meal by adding some veggies, such as mushrooms, asparagus tips, broccoli or shredded carrots. You could also change the meat to sausage (links or ground), bacon or even shredded chicken. Or you could leave the meat out altogether and enjoy a vegetarian version. You could try different cheeses, as well.

 

INGREDIENTS

3 large croissants

8 ounces chopped cooked ham

1 1/2 cups shredded Swiss cheese

6 eggs

1 cup half and half

1 tablespoon honey

1 teaspoon mustard

½ teaspoon salt

½ teaspoon pepper

Fresh parsley, for garnish

 

DIRECTIONS

Spray a deep-dish pie plate or 9×9 inch baking pan with cooking spray. Cut croissants in half lengthwise, then tear or cut each half into 5-6 pieces. Place croissant pieces in prepared pan. Sprinkle with ham and cheese.

In large bowl, whisk together eggs, half-and-half, honey, mustard, salt and pepper.

Pour egg mixture over croissants; press croissant pieces into egg mixture to moisten completely. Cover tightly with foil and refrigerate for at least 8 hours but no longer than 24 hours.

Preheat oven to 325 degrees. Bake, covered, for 35 minutes. Uncover and bake 25 to 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving.  Garnish with fresh chopped parsley, if desired.

 

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Quick Tip:  After removing the casserole from the refrigerator, allow it some time to approach room temperature before putting it in your oven.

Recipe and photo courtesy of Danelle at letsdishrecipes.com