Stuffed Ham and Cheese Croissant Casserole Recipe Review

I made this last night because I was intrigued by the idea making an easy one-pan brinner. I looked at the ingredient list and I have to say there’s not a stinker on it.

The assembly is dead simple: Basically you slice open the mini croissants, stuff them with ham and cheese, cover them with an egg custard and let them sit in the refrigerator from 8-12 hours. Then you bake them for around 45 minutes, and the tops are golden brown.

It’s delicious, but I do have one caveat here: it’s extremely rich. You may think you’ll be running back for seconds, but let me assure you that you will not. It turns out buttery pastries, in combination with eggs, cheese and heavy cream can be a little decadent! Who knew?

Notes:

• I put baby kale in mine, because I was too lazy to make a side salad. I think baby spinach would also work great here, if you’re truly intent on making a one-pan supper.
• The egg custard mixture does not call for seasoning, but it needs it. (I seasoned mine, of course.)
• The recipe calls for 2 tsp. of mustard, but think it could use more. I also think a squeeze of lemon might be good at the end…to cut some of the richness. (Did I mention it was rich?)
• While this was great for dinner, it was truly divine for breakfast. I could definitely see making this one day and serving it for breakfast or brunch the next.