Happy Thursday, friends!
Okay, stay with me here…but we were having the age old discussion at our favorite pizza pub about whether it’s delicious or disgusting to put pineapple on your pizza. I personally like pineapple on my pizza, but four out of six Shulls think it’s gross. I think the sweet and savory is delicious together! To this day, it’s still my brother’s favorite way to order a pizza, so it must be in my blood 🙂 .
As we were discussing this very important topic, I brought up how the Easter ham pairs perfectly with the PINEAPPLE CASSEROLE and well, one thing lead to another and a breakfast casserole idea was born.
If you’re a pineapple on your pizza kind of person, you should try my PINEAPPLE & HAM CROISSANT BREAKFAST CASSEROLE.
It’s so delish, y’all!
I played around with this several times and decided I liked it best when I used pineapple chunks instead of crushed pineapple, so that’s what I’ve included in the printable recipe below…but if you’d rather used crushed, you do you 🙂 .
It feels like a great spring/summer brunch bite to me.
Enjoy! xx
Print
Pineapple & Ham Croissant Breakfast Casserole
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 to 10 1x
Description
If you’re a pineapple on your pizza kind of person, you should try my PINEAPPLE & HAM CROISSANT BREAKFAST CASSEROLE.
Ingredients
- 6 large croissants, torn into bite-sized pieces (or 1 loaf of Challah or brioche, torn)
- 6 eggs, lightly beaten
- 2 cups of milk
- salt and pepper
- 1 pound of cooked ham, cut into bite-sized pieces
- 8 green onions, chopped
- 1 (20 oz) can of pineapple chunks, drained
- 2 cups shredded pepper jack cheese
Instructions
- Preheat your oven to 350 degrees.
- Grease (I used Pam) a 9×12 casserole dish.
- Take your torn croissants and place it down in your casserole dish. Set aside.
- In a bowl, whisk together your eggs, milk, and pinch of both salt and pepper. Stir in your diced ham, chopped green onions, pineapple (make sure it’s drained), and cheese.
- 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 45 to 50 minutes.
- Remove from oven and allow to sit about five minutes before cutting into squares and serving.
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