Recipe Background
This breakfast casserole combines croissants and ham for a simple, make-ahead delight.
I still remember the weekend in my twenties when I moved into my first apartment alone. As the boxes piled high, my best friend insisted on coming over with groceries and an idea. She proclaimed it a ‘moving-out fiesta’ and introduced me to this breakfast casserole concept. Digging into the box labeled 'pantry,' I found the perfect croissants and some smoked ham I had planned to snack on. The cream and eggs were always part of my fridge arsenal—staples that survived every grocery run. We arranged the mini croissants, layering the ham and cheese, chatting away about the freedom of living solo.
When she cracked the eggs and whisked them with mustard and cream, it reminded me of lazy Sunday mornings at home. I watched as she poured the mixture over the croissants, advising to always refrigerate overnight so the flavors meld beautifully. The next morning, while leisurely unpacking, the scent of thyme and baked casserole filled my tiny new space. Letting it rest for a few minutes after baking ensured each slice held together as she served it on mismatched plates. It was more than just breakfast; it was the eats that transformed an empty room into my new home.
Looking back, that moving day marked the beginning of both independence and culinary adventure. Each time I whip up this ooey-gooey delight, I'm transported to those early solo days when everything seemed both daunting and exhilarating. The casserole became a ritual in my new life—a comforting companion to life’s deliciously uncertain journey.
Ingredients
- 10 (1.25-ounce) slices deli smoked ham sliced 1/4-inch-thick
- 10 (.5-ounce) slices Swiss cheese
- 10 mini croissants cut in half
- 6 large eggs
- 2 cups heavy cream
- 2 teaspoons Dijon mustard
- thyme sprigs to taste
Directions
- Lightly coat a 13x9-inch baking dish with cooking spray.
- Put the ham slices between paper towels and place on a microwave-safe plate; warm them in the microwave on high heat for 45 seconds.
- Transfer the plate from the microwave and carefully blot the ham slices with clean paper towels to remove any excess moisture.
- Add 1 of the ham slices and 1 of the cheese slices to the bottom pieces of each of the croissants, folding the slices as needed to ensure they fit neatly.
- Cover the cheese slices with the remaining halves of the croissants.
- Place the filled croissants in the prepared baking dish.
- In a large bowl, add the eggs, the heavy cream, and the Dijon mustard and whisk until it is combined.
- Slowly pour the egg mixture over the croissant sandwiches.
- Cover the baking dish with plastic wrap and refrigerate the casserole mixture for at least 8 hours and up to overnight.
- Preheat the oven to 350 degrees F.
- Discard the plastic wrap and bake the casserole, about 25-30 minutes.
- Carefully cover the baking dish with foil and bake the casserole until it is golden-brown and a knife inserted into the center comes out clean, about 15 minutes.
- Transfer the casserole from the oven and let it cool, about 10 minutes.
- Serve the casserole garnished with the thyme.
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