Croissant Breakfast Casserole
Preheat oven to 350°F and lightly coat a 9x13-inch baking dish with butter or cooking spray.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, garlic powder, onion powder, thyme, chives, salt, and black pepper until fully combined.
Dip half of the croissant pieces into the egg mixture, allowing them to soak briefly, then arrange them evenly in the prepared baking dish.
Scatter half of the ham over the croissants, followed by Cheddar cheese.
Repeat with the remaining croissant pieces, layering them over the ham and cheese mixture. Pour the remaining custard evenly across the casserole.
Top with the remaining ham and cheeses, making sure ingredients are evenly distributed throughout the dish.
Cover and refrigerate for at least 30 minutes, or overnight for a deeper flavor and softer texture.
Bake uncovered for 45–50 minutes, or until the casserole is puffed, golden brown, and set in the center. If the top begins browning too quickly, loosely tent with foil during the last portion of baking.
Let the casserole rest for 5–10 minutes before serving. Garnish with extra chives or parsley if desired."
Directions
Preheat oven to 350°F and lightly coat a 9x13-inch baking dish with butter or cooking spray.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, garlic powder, onion powder, thyme, chives, salt, and black pepper until fully combined.
Dip half of the croissant pieces into the egg mixture, allowing them to soak briefly, then arrange them evenly in the prepared baking dish.
Scatter half of the ham over the croissants, followed by Cheddar cheese.
Repeat with the remaining croissant pieces, layering them over the ham and cheese mixture. Pour the remaining custard evenly across the casserole.
Top with the remaining ham and cheeses, making sure ingredients are evenly distributed throughout the dish.
Cover and refrigerate for at least 30 minutes, or overnight for a deeper flavor and softer texture.
Bake uncovered for 45–50 minutes, or until the casserole is puffed, golden brown, and set in the center. If the top begins browning too quickly, loosely tent with foil during the last portion of baking.
Let the casserole rest for 5–10 minutes before serving. Garnish with extra chives or parsley if desired."