The BEST Croissant Brunch Bake! Cheddar, darker sugar ham, caramelized onions, and spinach heated into velvety eggs and bested with a firm brilliant croissant beating. YUM.
So you love informal breakfast, as well? Furthermore, you remain on the side of Swiss and Gruyere cheddar, dark colored sugar ham, caramelized onions, and spinach heated into velvety eggs and bested with a firm brilliant croissant beating? Alright, yes. Welcome. You and I are on a similar group.
Make Ahead: Yes, you can make this early! I like to do stages 1 and 2 the prior night, and afterward everything else day-of. The main part I would not suggest doing early is letting the croissant pieces absorb the egg blend medium-term.
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INGREDIENTS
- 2 tablespoons olive oil
- 1 large yellow onion, sliced thinly
- 2 1/2 cups diced ham (love the Appleton Farms Spiral Sliced Double Glazed Brown Sugar Ham from ALDI)
- 2–3 ounces fresh baby spinach
- 1 cup shredded cheese (obsessed with the Happy Farms Preferred Specialty Shredded Swiss and Gruyere Cheese from ALDI! so genius)
- 12 eggs (love the Simply Nature Organic Cage Free Large Brown Eggs from ALDI)
- 1/2 cup milk
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- pepper to taste
- 5–6 mini croissants, torn into small pieces (ALDI Village Bakery Mini Croissants – yum)
INSTRUCTIONS
- Caramelize the Onions: Heat the olive oil over medium-low heat in a large heavy pan. Add the onions and cook, stirring occasionally, for about 30 minutes. End goal: almost-jammy onions that are a reeeally deep, rich, golden brown. (Also, you probably smell like deliciously caramelizey onions now! New signature perfume?)
- Ham and Spinach: Toss the ham in a skillet with a quick drizzle of olive oil. Pan-fry until the edges are kind of browned and some of the fat is rendered. Throw in your spinach. Stir to wilt the spinach. Remove from heat.
- Eggs: Whisk eggs with the milk, dijon, salt, and pepper.
- Layer: Preheat the oven to 350 degrees. Grease a 9×13 baking dish. Layer the ham, spinach, and onions on the bottom. Sprinkle with half of the cheese. Pour eggs over. Arrange croissant pieces on top. Finish with remaining cheese.
- Bake: Cover with foil. Bake for 30 minutes, depending on oven and pan size. Remove foil and bake for another 5-10 minutes. You don’t want to overcook the eggs (gross) but the middle should be almost completely firm when you give the pan a quick jiggle test. You’ll also notice the whole thing will be just starting to puff up a bit. Slice, serve, and brunch forward!
For more detail : bit.ly/31TklLs
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