Baked Egg Breakfast

Source: Eggsellent Holiday Brunch From Let's Dish

Ingredients

  • 4 croissants, torn into large pieces
  • 1 cup ham, cubed
  • 1 cup broccoli, chopped
  • ¼ cup green onion, chopped
  • ¾ cup mushrooms, sliced
  • 1 ½ cup cheddar cheese, shredded
  • 8 eggs
  • 2 cup milk
  • 1 tsp. dry mustard

Method

  1. Spray a 9x13 inch pan with non-stick cooking spray. Spread the croissants over the bottom of the pan. Sprinkle the ham, broccoli, green onions, mushrooms and cheese over the croissants. In a large bowl, whisk together the eggs, milk and mustard until smooth. Pour the egg mixture over the top of the rest of the ingredients in the pan. Cover and freeze.
  2. To bake: Keep frozen. Pre-heat oven to 325. Bake 1 hour and 15 minutes. Uncover and bake 5 to 10 minutes longer or until golden brown. Let cool 5 minutes before serving.
  3. (You can make a smaller version of this in an 8x8 inch pan. I use 5 eggs and use a little more than half of the other ingredients. Use 2 large or four of the small croissants).
  4. The smaller version sometimes does not get done in this time. Try increasing the temp to 350 or bake longer. You can also finish it in the microwave.
© Jay Deitch 2013