Croissant Egg Casserole

This is a no fail recipe!! An overnight egg, cheese, and ham casserole that makes brunch or breakfast the next day so quick and easy!

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Holidays means getting together with friends and family for brunch as well as dinner. This delicious casserole is so easy to make and is perfect because it can be made the night before and cooked the next morning!!! No fussing in the kitchen while your guests are arriving! I included ham but it can also be a vegetarian casserole if need be.

Make sure that you buy croissants that are nice and flaky and buttery! I go mine from the local grocery store and most stores that have a bakery will have nice croissants. I have friends that say Costco sells really good croissants but I have not tried them myself.

Six Geese a-laying. The 6th day of Christmas.

 

12 days six

To begin, cut each croissant in half and place the bottom, cut side up, in a rectangular casserole dish.

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In a frying pan, melt the butter and saute the mushrooms and green onions until tender and most of the liquid has evaporated. It is important to remove as much of the liquid as possible from the mushrooms as you don’t want to have soggy croissants.  Add in the cooked black forest ham (or honey ham if you prefer) and cook for 2 – 3 more minutes to remove some of the moisture from the ham. Remove from heat and set aside.

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In a bowl beat the eggs and milk. I used 6 large eggs, if you have extra large eggs you will likely only need 5.

Grate the cheese on to a plate. I used cheddar and mozzarella cheese, and lots of it!! We are cheesy people 😉  If you have a favourite cheese you can use it instead! You are now ready to assemble.

Pour half of the egg mixture over the bottom layer of croissants in the casserole dish. Layer the mushroom ham mixture and the cheese on top, the pour the remaining egg mixture on top.Croissant5

 

Place the croissant tops over the bottoms. For me it was a guessing game as the bottoms were completely covered so I couldn’t tell how to place the tops exactly — this doesn’t matter anyway though!

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Cover with tinfoil and refrigerate overnight.

Bake at 350F for 25 – 30 minutes until set.

 

 

Note: If you have a fairly deep dish it may take up to 45 minutes to be cooked and set completely. If your croissants are starting to brown and the casserole is not cooked, cover it with tinfoil and continue cooking. Make sure that the tinfoil is NOT sealing the casserole though as you want the steam to escape so that it doesn’t add water to your casserole.

Croissant Egg Casserole
Serves 4
This is a no fail recipe!! An overnight egg, cheese, and ham casserole that makes brunch or breakfast the next day so quick and easy!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 4 croissants, cut in half
  2. 1 tbsp butter
  3. 3 cups sliced fresh mushrooms
  4. 1/2 cup slice green onions
  5. 4 - 6 eggs
  6. 1 1/2 cups fully cooked ham, black forest of honey
  7. 1 cup milk
  8. 1 - 2 cups shredded mozzarella cheese
  9. 1/2 - 1 cup shredded cheddar cheese
Instructions
  1. Cut each croissant in half and place the bottom, cut side up, in a rectangular casserole dish.
  2. In a frying pan, melt the butter and saute the mushrooms and green onions until tender and most of the liquid has evaporated. It is important to remove as much of the liquid as possible from the mushrooms as you don't want to have soggy croissants. Add in the cooked black forest ham (or honey ham if you prefer) and cook for 2 - 3 more minutes to remove some of the moisture from the ham. Remove from heat and set aside.
  3. In a bowl beat the eggs and milk.
  4. Grate the cheese on to a plate.
  5. Pour half of the egg mixture over the bottom layer of croissants in the casserole dish. Layer the mushroom ham mixture and the cheese on top, the pour the remaining egg mixture on top. Place the croissant tops over the bottoms.
  6. Cover with tinfoil and refrigerate overnight.
  7. Bake at 350F for 25 - 30 minutes until set.
Notes
  1. If you have a fairly deep dish it may take up to 45 minutes to be cooked and set completely. If your croissants are starting to brown and the casserole is not cooked, cover it with tinfoil and continue cooking. Make sure that the tinfoil is NOT sealing the casserole though as you want the steam to escape so that it doesn't add water to your casserole.
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EggCroissantCasseroleFinal

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