Ham and Cheese Croissant Bake
Servings: 12 servings
This easy overnight casserole is filled with ham and cheese, soaked overnight, then baked until hot and bubbly.
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- 12 croissants day old, see note
- 6 eggs
- 2 ½ cups milk
- 2 cups ham cooked, cubed
- 3 green onions chopped, divided
- 2 cups white cheddar cheese shredded
- 2 tablespoons everything bagel seasoning
Cut croissants into varying sizes - ½, ⅓, and bite sized. Place in the bottom of a 9x13" baking dish. Sprinkle with cubed ham, ⅔ of the green onions, and ½ of the white cheddar cheese. Set aside.
Whisk eggs and milk in a medium mixing bowl until combined. Pour over prepared croissant mixture. Top with remaining cheese and green onions. Cover, and chill for 4 hours to overnight.
Preheat oven to 375°F. Bake overnight casserole for 35-40 minutes, or until egg mixture has set and top is golden. Top with everything bagel seasoning. Allow to cool for 5 minutes before slicing and serving.
Croissants should be slightly stale, or a day old, in order to soak up as much of the egg mixture as possible. If the croissants are fresh, cut them and place them on a baking tray at 250°F for 45 minutes to dry out before using.
Calories: 427kcal | Carbohydrates: 29g | Protein: 19g | Fat: 26g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 845mg | Potassium: 258mg | Fiber: 2g | Sugar: 9g | Vitamin A: 844IU | Vitamin C: 1mg | Calcium: 230mg | Iron: 2mg