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.
Ingredients
- butter-flavored cooking spray:
- croissants: 2 piece
- Gruyère cheese: 0.5 cup (shredded)
- cooked ham: 1 cup (diced)
- eggs: 6 piece
- milk: 0.75 cup
- sour cream: 0.5 cup
- salt: 0.25 tsp
- black pepper: 0.25 tsp (freshly ground)
- Dijon mustard: 1 Tbsp
- green onions: 2 Tbsp (chopped, optional)
Metric Conversion
Stages of cooking
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Spray an 8x8-inch baking pan with cooking spray.
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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.
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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.
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Pour egg mixture evenly over the top of the croissants, cheese, and ham.
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Cover tightly with aluminum foil and place in the refrigerator for 8 hours.
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When ready to bake, set the dish out of the refrigerator on the counter, Preheat the oven to 350 degrees F (175 degrees C).
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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.
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Cut into serving pieces and garnish with chopped green onions.
