Prep 30 mins
Cook 15 mins
This is an elegant dish best served for breakfast, brunch or luncheon. It can be made the night before for convenient serving in the morning. From The Cape Charles House Bed and Breakfast in Cape Charles, VA.
- 4 croissants, sliced in half lengthwise
- 1 1⁄2 cups swiss cheese, grated, divided
- 16 asparagus spears, cooked
- garlic salt, to taste
- fresh ground black pepper, to taste
- fresh dill, chopped, to taste
- 4 large eggs
- 1 1⁄4 cups half-and-half
- 1⁄8 teaspoon cayenne pepper
- 2 teaspoons Dijon mustard
- 1 teaspoon nutmeg
- 1⁄2 teaspoon salt
- white sesame seeds, and (optional)
- black sesame seed (optional)
- Spray a 9x13" baking dish with non-stick spray.
- Put croissant bottoms in baking dish.
- Sprinkle with 3/4 cup Swiss cheese.
- Top each croissant with 4 asparagus spears.
- Sprinkle with garlic salt, pepper and a little dill.
- Sprinkle with remaining 3/4 cup Swiss cheese.
- In bowl, combine eggs, half and half, cayenne, mustard, nutmeg and salt; beat well.
- Dip croissant tops in egg mixture and place on top of croissants in baking dish.
- Pour remaining egg mixture over croissants.
- Top each croissant with a few white and black sesame seeds (if using).
- At this point the dish can be covered and refrigerated overnight).
- Preheat oven to 375 degrees F.
- Bake croissants for 15 minutes, or until egg mixture is set (if croissant brown too quickly, loosely cover dish with foil).
- Carefully cut around croissants and lift onto warmed serving plates.
This was terrific. I lightened it a touch using skim milk mixed with low fat cream cheese to get the thickness of half and half, made it the night before and popped it in for brekkie this morning. bc i have found a brand of frozen asparagus is far superior to the fresh at this time of year i used those.great thing is they are so young and tender you just need to run under hot water for a minute to get "cooked" to tender. Sorry no pic, I was still sleepwalking when i ate it :)