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.
Prep Time::15 mins
Cook Time::45 mins
Cool Time:: 8 hrs
Total Time:: 9 hrs
Servings::6
Yield::1 8×8 casserole
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)
Directions
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.
Cook's Note:
If you'd like to make this for a crowd, simply double the ingredients and use a 9×13-inch baking dish. You may need to adjust the cooking time.