Ham Breakfast Casserole
Croissant pieces, chopped ham, and shredded cheese are soaked in an egg mixture and baked in a single dish.
Ingredients
- Non-stick cooking spray
- 6 large eggs
- 1 1/2 cups whole milk 360 ml
- 1/2 cup buttermilk 120 ml
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 6 bakery croissants cut into 2-inch pieces, 12 oz / 340 g
- 2 cups chopped cooked ham 280 g
- 1/2 cup shredded provolone cheese 50 g
- 1/2 cup shredded sharp cheddar cheese 50 g
Instructions
- Coat an 8x8-inch baking dish with non-stick cooking spray and set it aside.
- Whisk the eggs, whole milk, buttermilk, granulated garlic, kosher salt, and black pepper together in a medium bowl.
- Place the chopped croissants and ham in a large bowl. Pour the egg mixture over the top and stir gently until the bread is evenly coated.
- Transfer the mixture to the prepared baking dish. Cover tightly with plastic wrap or foil and refrigerate for 8 hours or overnight.
- Preheat the oven to 350°F (175°C) when you are ready to bake.
- Uncover the casserole and sprinkle the shredded provolone and cheddar cheese evenly over the top.
- Bake uncovered for 40 to 45 minutes. The casserole is done when the eggs are fully set and the center reaches a safe internal temperature of 160°F (71°C).
- Remove from the oven and let the casserole cool for 10 minutes before serving.
Notes
Check the center of the casserole with a food thermometer to ensure the eggs reach a safe internal temperature of 160°F (71°C).
If the top of the casserole starts browning too quickly during baking, tent a piece of aluminum foil loosely over the dish.
You can substitute different cheeses like Swiss or Gruyere depending on what you have in your refrigerator.