This overnight breakfast casserole is just the right size for smaller families. We love this with cherry tomatoes, but it is equally nice with fruit. You could also call this a savory bread pudding and serve it for lunch, with a salad. If you love mustard, double the Dijon amount in the recipe.
Preparation Details
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 9 hrs
Servings: 6
Ingredients
- butter-flavored cooking spray
- 2 large croissants
- ½ cup shredded Gruyere cheese
- 1 cup diced cooked ham
- 6 large eggs
- ¾ cup milk
- ½ cup sour cream
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped green onions (Optional)
Steps
- Spray an 8×8-inch baking pan with cooking spray.
- Cut croissants into 1 inch cubes (about 4 cups, loosely packed) and spread out on the bottom of the prepared pan. Sprinkle evenly with cheese and ham.
- Combine eggs, milk, sour cream, Dijon mustard, salt, and pepper in a bowl. Beat the mixture until well blended using a wire whisk or an egg beater.
- Pour egg mixture evenly over the top of the croissants, cheese, and ham.
- Cover tightly with aluminum foil and place in the refrigerator for 8 hours.
- When ready to bake, set the dish out of the refrigerator on the counter, Preheat the oven to 350 degrees F (175 degrees C).
- Uncover casserole, place in the center of the preheated oven, and bake until the casserole is set, and a knife inserted into the middle of the casserole comes out clean, 45 to 55 minutes.
- Cut into serving pieces and garnish with chopped green onions.
