Christmas mornings and cozy breakfast casseroles go hand-in-hand in my book. Prep this the night before to make for an easy morning while presents are being unwrapped! Ooey, gooey cheeses melt into buttery croissants, while bites of Canadian bacon and spinach are nestled throughout. I make this for holidays, but to be honest it’d be great all year long for a no-fuss bake that will entertain your hungry crowd. Happy holidays!
Croissant and Cheese Breakfast Casserole
Christmas mornings and cozy breakfast casseroles go hand-in-hand in my book. Prep this the night before to make for an easy morning while presents are being unwrapped!
Ingredients
- Olive oil
- 12 oz. Canadian bacon, about 16 slices, cubed
- 5 oz. package of baby spinach
- 1 lb. mini croissants, torn in half
- 8 eggs
- 2 1/2 cups half and half
- 1 cup Gruyere cheese, shredded
- 1 cup Swiss cheese, shredded
- 1 tsp. salt
- 3/4 tsp. pepper
- 1 Tbsp. dijon mustard
- Freshly chopped chives, to garnish
Instructions
- In a skillet over medium heat, add a few tablespoons of olive oil. Sauté the Canadian bacon for a few minutes, or until it starts to develop browning. Once cooked, remove and set aside.
- In the same skillet, add more olive oil if needed and sauté the spinach until wilted down, only a minute or two.
- Grease a 13″ x 9″ casserole dish, and add the spinach and ham to the bottom of the dish. Evenly layer the torn croissants on top.
- In a large mixing bowl, beat eggs and add half and half, shredded cheeses, dijon mustard, and salt and pepper. Stir to combine.
- Pour the egg mixture over the croissants and toss to evenly distribute the ham and spinach throughout the casserole.
- Cover the casserole and refrigerate for a few hours or up to overnight.
- When ready to bake, heat oven to 375 degrees F. Bake covered for 40 minutes, and uncovered an additional 10 to 15 minutes, or until the center of the casserole reaches 165 degrees F.
- Remove from oven and let cool a few minutes before serving.
- Garnish with freshly chopped chives if desired.
