Name: Pineapple & Ham Croissant Breakfast Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
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

Description

If you’re a pineapple on your pizza kind of person, you should try my PINEAPPLE & HAM CROISSANT BREAKFAST CASSEROLE.

Ingredients

Scale

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

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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.