Monte Cristo Croissant Breakfast Casserole
Directions
- 1Layer the torn croissants evenly in a baking dish.
- 2Sprinkle the ham, gruyere, and havarti chunks throughout the croissants.
- 3In a separate bowl, whisk together the eggs, heavy cream, Dijon mustard, garlic, salt, pepper, and thyme until smooth.
- 4Pour the mixture evenly over the croissants, gently pressing down so everything soaks in.
- 5Cover with foil.
- 6Bake at 350°F for 30–45 minutes until set.
- 7Remove the cover and broil for 2–3 minutes until golden and bubbly.
- 8Finish with fresh chives if using.
Ingredients
- 8 small croissants torn into pieces
- 1 cup shredded ham
- 2 cups shredded gruyere cheese
- 0.5 cup havarti cheese chunks
- 8 eggs
- 2 cups heavy cream
- 1 Big pinch fresh thyme
- 2 teaspoons Dijon mustard
- 1.5 teaspoons granulated garlic
- 1.5 teaspoons kosher salt
- 1 teaspoon cracked black pepper
- Fresh chives, optional
- powdered sugar, optional
- raspberry jam, optional
Equipment
baking dishbowlfoil
Tips
- For a full Monte Cristo experience, dust lightly with powdered sugar and serve with raspberry jam on the side.
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