Nothing says brunch, and morning comfort, like a ham and cheese croissant. These can be made the night before, which makes things even easier on a busy Easter morning. Serve straight out of the casserole dish as individual sandwiches, or cut up in squares and place on a platter. I like to shingle the croissants so they’re easy to grab out of the dish individually. Either way, find yourself some flaky croissants and kick off your weekend!
Yield: 7 large croissant sandwiches
Prep Time: 20 minutes + overnight set
Cook Time: 1 hour
- 7 croissants
- 12 slices thin sliced deli ham
- 6 slices Swiss cheese
- 6 teaspoons Dijon style mustard
- 10 eggs
- 1 ½ cup milk
- ½ teaspoon salt
- ½ teaspoon ground pepper
- Spray a 9x13 inch oval baking dish with cooking spray.
- Slice the croissants and assemble sandwiches by spreading each with mustard and filling with ham and cheese.
- Arrange croissant sandwiches by shingling them into the casserole dish.
- In a medium bowl beat eggs, add milk and salt and pepper, and mix well. Pour over the sandwiches and cover the dish with foil. Weight the top with a plate or cookie sheet to submerge sandwiches in the custard and refrigerate at least 4 hours or overnight.
- Preheat oven to 350º F. Bake, covered with the foil, for 30 minutes. Remove foil and bake an additional 30 minutes.