Croissant Egg and Cheese Egg Bake

Easter is one of those holidays where I’m the least prepared and so therefore I’m usually left scrambling, trying to figure out what I’ll be cooking and baking. This year though, I’ve been trying my hardest to get organized, and get prepared early enough so that I’m not stressed at the last minute. I’ve teamed up with my friends over at Winc to bring you this delicious Easter brunch Croissant Egg and Cheese Egg Bake. As simple as it is, I love a good flaky croissant ham and cheese sandwich, and this casserole turns it on it’s head with a quiche-like egg base that suspends the delicious sandwiches in a casserole. You can’t have brunch without wine and that’s where Winc comes into play. For those of you not familiar, Winc is more than a monthly wine club. They’re a modern wine brand delivering fun and engaging experiences in every box. And the best part is that Winc is giving Candid Appetite readers $22 off your first four bottles of wine, plus complimentary shipping (that’s 4 bottles of wine for $40)! Just follow this link and the discount will be applied at checkout!

I made the casserole with this sparkling Chenin Blanc, from Winc, in mind. It pairs nicely with the dish, plus brunch with a bit of bubbly is always a good idea. You can of course serve it with mimosas, but just straight up is absolutely delicious. 

Let’s get started on the main event. The first thing we have to do is basically make mini croissant ham and cheese sandwiches. Working with one croissant at a time, split open with a serrated knife, not cutting all the way through. Spread the inside with mustard, and fill with two half slices of cheese, and two slices of ham. Place the mini sandwich in a buttered 9×13-inch baking dish.

**Tip: I’m using mini croissants but if you’d like, you can use regular-sized croissants instead. Just keep in mind that you wont be making as many sandwiches because 12 won’t fit in the baking pan!**

In a very large measuring glass or bowl, whisk together the eggs, whole milk, heavy cream, garlic, onion, paprika, parsley, salt and pepper until evenly combined.

**Tip: If you want to give the casserole a little bit of an added kick, you can add a couple dashes of hot sauce to this mixture as well!**

Once all the sandwiches are snuggly in the dish, carefully pour into the baking dish, avoiding the tops of the sandwiches directly. Brush the tops of the croissants with the rest of the melted butter and sprinkle with the bagel seasoning.

**Tip: Cover with plastic wrap and chill for at least 1 hour or overnight. This step allows the custard to soak into the sandwiches, so the longer it sits the better, but if you’re pressed on time, you can bake it without the soaking step.**

Remove the plastic wrap and bake in a preheated 375 degree oven until golden brown and the eggs have puffed and are no longer runny in the center, about 45 minutes to 1 hour.

**Tip: If you find that the tops of the croissants are getting too dark, before the egg bake has fully cooked, you can tent the top loosely with foil and then remove the last 5 minutes of baking!**

The great thing about this casserole is that you can prep it ahead of time. I suggest making it up to the point of chilling and then keep it in the fridge until ready to bake. An hour before needed, remove from the fridge, uncover and bake as directed!

Before serving, you can sprinkle a bit of fresh parsley, chives or scallions. This is partially for flavor but mostly it’s for a pop of color since it’s a very brown and yellow dish. I like the pop of green the garnish gives the dish. 

Allow the egg bake to cool slightly before slicing and serving. I’ve written it out as a twelve serving recipe, especially if you plan on making this for Easter brunch where there will be other dishes as well. But this could easily be made for 6 with two portions per serving. I’d serve it with a salad on the side for a complete meal. 

Don’t forget to check out Winc, for all of your Easter brunch beverage needs, and be sure to take advantage of that $22 discount and complimentary shipping! It really doesn’t get any better than that. Plus, have I mentioned how much I love this egg bake? It’s a must on your Easter table. **Thank you for your continued support of the occasional sponsored post on this site. They help keep the blog going, allowing me to continue to share my recipes with you on a weekly basis. I never want my sponsorships to feel forced, which is why I only partner with companies I feel very passionate about and actually use on a regular basis.**

5 from 1 vote

Croissant Egg and Cheese Egg Bake

This Croissant Egg and Cheese Egg Bake is the perfect Easter brunch recipe to make for when you're trying to feed a hungry crowd!

Servings 12 servings

Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Ingredients

• 4 tablespoons unsalted butter melted
• 12 mini croissants
• 1/2 cup grainy mustard
• 12 slices Swiss cheese cut in half
• 18 ounces black forest ham
• 8 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon granulated onion
• 1/4 teaspoon paprika
• 1/4 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons Everything Bagel seasoning optional
• 2 tablespoons chopped fresh parsley

Instructions

• Preheat oven to 375 degrees F. Brush a large 9x13-inch baking dish with melted butter and set aside.
• Working with one croissant at a time, split open with a serrated knife, not cutting all the way through. Spread the inside with mustard, and fill with two half slices of cheese, and two slices of ham. Place the mini sandwich in the prepared baking dish. Repeat with the remaining croissants, filling and lining them up snuggly in the baking dish.
• In a very large measuring glass or bowl, whisk together the eggs, whole milk, heavy cream, garlic, onion, paprika, parsley, salt and pepper until evenly combined. Carefully pour into the baking dish, avoiding the tops of the sandwiches directly. Brush the tops of the croissants with the rest of the melted butter and sprinkle with the bagel seasoning.
• Cover with plastic wrap and chill for at least 1 hour or overnight. Remove the plastic wrap and bake until golden brown and the eggs have puffed and are no longer runny in the center, about 45 minutes to 1 hour. Remove from the oven and sprinkle with parsley. Cut and serve immediately. Enjoy!

Author: The Candid Appetite