Overnight croissant breakfast casserole
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
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.