Ham and Cheese Croissant Breakfast Casserole
Ham and Cheese Croissant Breakfast Casserole. Flaky croissants filled with deli sliced ham, melty provolone and all drenched in a smooth and creamy egg mixture.
- 12 ounces croissants (12 mini or 6 regular croissants)
- 10 slices deli ham
- 8 slices provolone cheese
- 4 large eggs
- 1½ cups milk
- 2 tbsp dijon mustard
- ½ tsp salt
- ¼ tsp ground black pepper
- ⅛ tsp smoked paprika
- 1 tbsp Everything Bagel Seasoning
Slice the croissants in half.
In a 10x7 inch greased baking dish lay the bottom half of the croissants down in a single layer.
Top with layers of sliced ham and sliced cheese. Top with the tops of the croissants.
In a large measuring cup add the eggs, then pour the milk until you reach 2 cups of liquid. This will be about 1.5 cups of milk.
Whisk together until combined.
Add in the Dijon mustard, salt, pepper, paprika. Whisk together.
Pour the egg mixture over the top of the croissants.
Cover the dish and let soak in the fridge overnight if possible.
If soaking overnight:
Remove from the refrigerator 30 minutes to let the dish come to room temperature.
Preheat oven to 375℉.
Sprinkle the tops of the croissants with the Everything Bagel Seasoning. Cover with foil and bake for 30 minutes.
Remove the foil and continue to bake an additional 25 minutes until the egg is cooked through, the edges will look golden, and it won’t jiggle in the center.
If NOT soaking overnight:
Let the egg mixture soak into the croissants for at least 30 minutes before baking.
Sprinkle the tops of the croissants with the Everything Bagel Seasoning.
Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 5 minutes to add golden coloring to the tops of the croissants.
Serving: 1serving | Calories: 515kcal | Carbohydrates: 30g | Protein: 27g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 200mg | Sodium: 1490mg | Potassium: 363mg | Fiber: 2g | Sugar: 10g | Vitamin A: 923IU | Calcium: 304mg | Iron: 2mg