This has been my traditional Easter Sunday breakfast since the moment I had it at my sister’s house. The sweet from the honey pops through enough to pair with the salt from the ham and Swiss cheese to make this breakfast casserole melt in your mouth!
As always, you can make this gluten free by purchasing gluten free croissants, I used the Schar brand and baked them up ahead of time 🙂
Enjoy this delicious breakfast to have on Easter or really any morning, especially as a brunch option!
Croissant Ham Egg Bake
Ingredients:
- 5-6 Croissants torn into pieces (GF option: Bake one bag of Schars GF croissants, see notes)
- 8 Eggs
- 1/2 Milk
- 1 Cup Diced Ham
- 1 TB Honey
- 1 tsp Dijon mustard
- 1 Cup Shredded Swiss Cheese
- Salt
- Pepper
Directions:
- Heat oven to 350 degrees
- Take a pie dish and tear apart the croissants into the pie dish (If using the GF option make sure to bake them ahead of time per the bag instructions).
- Spread your diced ham over the croissant pieces and set aside.
- In a mixing bowl, crack your 8 eggs and add your milk, honey, mustard, salt, pepper, and mix together.
- Pour egg mixture over top of croissants.
- Top with shredded Swiss cheese
- Bake for 45-55min at 350 or until center is done.
Notes: If using the GF option the four croissants are fine because they are drier and will soak up more liquid then a normal croissant so less is more 🙂