I could eat a breakfast casserole morning, noon and night. The key to this one is good quality ham and Swiss along with fresh croissants. I head to my deli counter and buy a sun dried and tomato ham sliced thick, so that I can dice it at home and then I have them slice me off a big wedge of fresh Swiss that I grate at home. I love the sun dried and tomato ham, but you could use whatever ham you love the most. The ham, the gooey cheese and the buttery croissants will have you going back for seconds (and thirds). Enjoy!
This recipe serves six to eight.
6 large croissants, torn into pieces
6 eggs, lightly scrambled
2 cups of milk
2 tablespoons of Dijon mustard
1 pound of good quality ham, cut into cubes
2 cups of grated Swiss cheese
Preheat your oven to 350 degrees.
Grease (I used Pam) a 9×13 casserole dish.
Take your torn croissants and place them down in your casserole dish. Set aside.
In a bowl, whisk together your eggs, milk, and Dijon. Stir in your ham and shredded Swiss. Pour this egg mixture down over your bread.
At this point, you could cover and refrigerate overnight or you could immediately pop it in the oven.
This casserole bakes uncovered about 55 to 60 minutes.
Remove from oven and allow to sit about five minutes before cutting into squares and serving.
A slice of this along with a cup of coffee and you are set! (Or serve it alongside a big green salad for supper!) An easy breakfast recipe sure to please!