Ham & Cheese Croissant Breakfast Bake

Name: Ham & Cheese Croissant Breakfast Bake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 3 eggs; 1/4 cup half and half; 1/2 tsp garlic powder; 1/4 tsp mustard powder; 1 teaspoon fresh rosemary + more for the butter; 1 teaspoon fresh thyme; salt; pepper; 2 sprigs of rosemary; 3 tablespoons butter; 6 oz gruyere, about 3/4 cup grated for the top, and the rest cut into cubes; 6 day old croissants; 8 thin slices of Snake River Farms Kurobuta Ham; Cooking spray/butter

Abigail Harris-Shea

Servings

Prep Time

15 minutes

Cook Time

50 minutes

Protein

25g/serving

One of the great things about holiday leftovers is that they make the best breakfasts the next day. This is what I make whenever I have leftover holiday ham- this is my ham and cheese croissant breakfast bake with seasoned egg soaked croissants, gruyere cheese and slices of Snake River Farms Kurobuta ham. The ham is cured and smoked over hardwood and delicious for your holiday table but also for your breakfast table the next day. This bakes together until it gets all browned and bubbly and then it’s drizzled with a little rosemary butter. Simple, absolutely delicious. I hope you try it. Enjoy!

ham and cheese bake up close in white dish

Ingredients

Egg and Cream Mixture:

3 eggs
1/4 cup half and half
1/2 tsp garlic powder
1/4 tsp mustard powder
1 teaspoon fresh rosemary + more for the butter
1 teaspoon fresh thyme
salt
pepper

Rosemary butter:

2 sprigs of rosemary
3 tablespoons butter

The rest:

6 oz gruyere, about 3/4 cup grated for the top, and the rest cut into cubes
6 day old croissants
8 thin slices of Snake River Farms Kurobuta Ham
Cooking spray/butter

Directions

Combine ingredients for the egg/cream mixture and whisk until smooth. Break croissants into smaller pieces (halves if they are smaller, and thirds if they are bigger)
Soak the croissant halves in ¾ of the egg/milk mixture, setting ¼ of it aside. Butter or spray a baking dish and add the croissant pieces to it.
Preheat oven to 350°F. Thinly slice ham and cut into bite sized pieces. Tuck cubes of cheese and slices of ham between the croissants. Pour the remaining ¼ egg/cream mixture over the top. Cover and bake for 30 minutes.
Meanwhile make the rosemary butter but melting butter in a skillet with a few sprigs of rosemary. Cook for a few minutes on low and then discard the rosemary.
Brush bake with rosemary butter and bake for about 20 min or so. Crank oven up to broil for last 3 to 4 minutes to get the top nice and bubbly. Enjoy!