The taste of this casserole reminds me of eating a Croque Madame in France. Like the sandwich, this casserole is truly delicious and it’s a perfect dish for brunch. This is my first time making it and I’m adding this to my “lazy morning” menu file. Since you can do all of the prep work the day before, it’s really easy to pop it in the oven when you’re ready. Add some fresh fruit or a small green salad along with your favorite beverage and voila, a wonderful meal ready to enjoy.

Setting a pretty table is also a creative endeavor for me, and it can all be done the night before. I enjoy putting together an ensemble from the china and vintage dishes I have collected over the years. In my photo shoot for this recipe, I pulled a few items from my personal collection. The dishes are a Johnson Bros. red combination teapot and a Queens Myott red and white plate. It’s fun to mix and match, and I encourage you to shop your cupboards and select some things that give you joy. If you really want to brighten up your table setting, just add some of your favorite fresh-cut flowers!

Make good food with gratitude,
Becky

Ham & Swiss Croissant Casserole

Yield:

• 9 servings

Prep Time:

• 15 minutes

Cook Time:

• 60 minutes (35 covered and 25 uncovered)

Total Time:

• 1 hour and 15 minutes (or prep overnight and bake in the morning)

Ingredients:

• 3 croissants (5-inch size)

• 8 ounces cooked ham (chopped)

• 5 ounces Swiss cheese (shredded)

• 6 large eggs

• 1 cup half and half

• 1 tablespoon dry mustard

• ½ teaspoon table salt

• ½ teaspoon pepper

• ¼ teaspoon nutmeg

• 2 tablespoons honey

Directions:

Grease a 9x9 baking dish or 10” deep dish pie plate.

Cut croissants in half, lengthwise. Then cut each half into 4 or 5 pieces.

Place croissant pieces in the dish. Top with the chopped ham and shredded Swiss cheese.

In a large mixing bowl, whisk together the eggs, salt, pepper, and the half and half. Mix the dry mustard and honey in a separate small dish. Then add to the egg mixture. Now add the nutmeg, if desired.

Pour the egg mixture over the ingredients in the dish, pressing the croissants down with the back of a spoon to submerge in the egg mixture.

Optional: If you want to prepare in advance, cover with plastic wrap and refrigerate overnight. This will give the flavors more time to blend together as well.

Preheat oven to 325°F degrees. Remove plastic, if you refrigerated, then cover with foil and bake for 35 minutes. Uncover the dish and continue baking for 25 to 30 minutes longer until browned and set.

Let stand 10 minutes before serving.

Tips and Tricks:

Although I have not tried it, you may want to substitute browned breakfast sausage, cooked and drained, or cooked and crumbled bacon in place of the chopped, cooked ham.

Store leftovers in the refrigerator.

The flavor of nutmeg complements the Swiss cheese, but it is a matter of preference to add it or not.

Mix the honey and dry mustard together, then added to the egg mixture to ensure a smooth consistency.

If you do not want the sweetness of the honey, it may be omitted.

Tools:

I’ve provided links to some tools that I think may help you with this recipe.