Recipe by CountryLady
This is quick, easy & delicious! Assemble on Saturday night, then pop it into the oven & let it cook while you read the Sunday morning newspaper. The recipe comes from Harrowsmith Country Life.
Top Review by janrylee
This recipe was fabulous! I made it for a brunch for five women and we ate the whole 9 X 13 pan! As one reviewer wrote, next time I will definitely make 2 pans as everyone loved this recipe. The only changes I made was I used shredded pepper jack cheese instead of swiss, and I sauteed onions, mushrooms and fresh asparagus and added into the egg mixture, then let it set overnight. It was beautiful and delicious!
- 6 -8 plain croissants, depending on size,day old is fine
- 8 ounces swiss cheese, grated
- 4 ounces smoked salmon or 4 ounces cooked ham, chopped
- 2 tablespoons fresh chives or 2 tablespoons green onions, chopped
- 12 large eggs
- 3 cups milk
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- Butter a 9 x 13 inch ovenproof dish& set aside.
- Slice the croissants in half (as if you were making a sandwich)& reserve the top halves.
- Cube the bottom halves& place in a very large mixing bowl.
- Mix in the cheese, salmon (or ham)& chives; set aside.
- Mix eggs, milk& seasonings in a separate bowl; add to the croissant mixture& combine well.
- Spoon into the prepared baking dish.
- Arrange the reserved croissant halves on top of the casserole.
- Gently press into the egg mixture to ensure that they get moistened.
- Bake in a reheated 350F oven for 50 minutes to an hour or until puffed up& golden brown.