Overnight crois­sant break­fast casse­role

The Tribune (SLO) (Sunday) - - Living -

Serves: 10 / Prep time: 30 min­utes / To­tal time: 1 hour, 30 min­utes, plus overnight chill­ing time

The orig­i­nal recipe called for coun­try ham, but you can use what­ever ham you have. Coun­try ham is dry-cured with salt and sea­son­ings and smoked. It’s then aged for months and even a year or more. By com­par­i­son, city ham is cured and smoked. You can think of coun­try ham like pro­sciutto or ser­rano ham. It’s salty and some­what chewy. Adapted from South­ern Liv­ing Mag­a­zine, De­cem­ber 2018 is­sue.

12 to 15 day-old mini crois­sants

2 ta­ble­spoons olive oil, di­vided

8 ounces diced ham

1 1⁄ pounds sweet onions or other onions, chopped or

2 sliced into 1-inch long pieces (about 4 cups)

5 ounces baby spinach, roughly chopped

6 large eggs

2 cups whole milk

1 ta­ble­spoon Di­jon mus­tard

1 tea­spoon kosher salt

1 tea­spoon black pep­per

6-8 ounces fontina cheese, shred­ded (about 2 cups), di­vid

ed

Lightly but­ter a 9-by-13-inch bak­ing dish. Ar­range crois­sants, slightly over­lap­ping, in 2 rows.

In a large skil­let, heat 1 ta­ble­spoon of the oil over medium heat. Add the ham and saute un­til it’s lightly browned. Us­ing a slot­ted spoon, trans­fer ham to a large bowl. (If us­ing coun­try ham, re­serv­ing drip­pings in skil­let.) Add the re­main­ing 1 ta­ble­spoon oil to skil­let; stir in onions. Cook, stir­ring oc­ca­sion­ally, un­til deeply browned, about 20-30 min­utes. Add the spinach; cook, stir­ring of­ten, un­til wilted, 1 to 2 min­utes. Trans­fer onion/spinach mix­ture to bowl with ham; let cool 10 min­utes.

In a medium bowl, whisk to­gether eggs, milk, mus­tard, salt and pep­per. Add egg mix­ture and 1 1⁄ cups of the cheese to 2 bowl with onion mix­ture and stir to com­bine. Pour mix­ture over crois­sants. Sprin­kle the top with the re­main­ing 1⁄ cup 2 cheese. Cover with alu­minum foil and chill 8 hours or up to overnight.

When you’re ready to serve, pre­heat oven to 375 de­grees. Un­cover casse­role and place on a large rimmed bak­ing sheet. Bake in pre­heated oven un­til golden brown and cen­ter is set, about 50 min­utes to 1 hour. Cover with foil af­ter 25 min­utes, if nec­es­sary, to pre­vent ex­cess brown­ing.

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