Cut croissants in half lengthwise, and cut each half into 4 to 5 pieces. Place croissant pieces in a lightly greased 10 inch deep dish pie plate. Top with ham and cheese.
Whisk together eggs, and other ingredients, and if desired, nutmeg in a large bowl.
Pour egg mixture over mixture in pie plate, pressing cfroissants down to submerge in egg mixtgure. Cover tightly, and chill 8 to 24 hours.
Preheat oven to 325. Bake, covered, 35 minutes. Uncover and bake 24 to 30 minutes or until browned and set. Lewt stand 10 minutes before serving.
Originally Submitted
6/10/2011
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