Egg and Croissant Brunch Bake

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pinch of yum

Total Time

1 hour

Prep Time

20 minutes

Cook Time

40 minutes

Rating

(32)

Ingredients

9-12 servings

2 tablespoons olive oil
1 large yellow onion, sliced thinly
2 1/2 cups diced ham
2–3 ounces fresh baby spinach
1 cup shredded cheese (Swiss/Gruyere mix)
12 eggs
1/2 cup milk
1 tablespoon Dijon mustard
1 teaspoon salt
Pepper to taste
5–6 mini croissants, torn into pieces (or 3–4 large ones)

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Preparation

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Step 1

Caramelize the onions: Heat the olive oil over medium-low heat in a large heavy pan. Add the onions and cook, stirring occasionally, for about 30 minutes until they are a deep, rich, golden brown.

Step 2

Ham and Spinach: Toss the ham in a skillet with a drizzle of olive oil. Pan-fry until browned and some fat is rendered. Add spinach and stir to wilt.

Step 3

Whisk eggs with the milk, dijon, salt, and pepper.

Step 4

Preheat the oven to 350°F. Grease a 9×13 baking dish. Layer the ham, spinach, and onions on the bottom. Sprinkle with half of the cheese. Pour eggs over. Arrange croissant pieces on top. Finish with remaining cheese.

Step 5

Cover with foil and bake for 30 minutes. Remove foil and bake for another 5-10 minutes until the middle is almost firm when given a jiggle test. Let rest for a few minutes before serving.

Chef’s notes

Make Ahead:

Complete steps 1 and 2 the night before, but do not let croissant pieces soak overnight.

Pan Size:

A slightly smaller than 9×13 dish results in thicker pieces.

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Skill Level

other

Egg and Croissant Brunch Bake

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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