Name: Croissant & Salmon (or Ham) Breakfast Casserole
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6-8 serving(s)
Ingredients: 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

9

Recipe by CountryLady

10

People talking

Join In Now Join the conversation!

Croissant & Salmon (or Ham) Breakfast Casserole created by JustJanS

MORE

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.

Ready In:: 1hr 10mins
Serves:
Units:

10

People talking

Join In Now Join the conversation!

ingredients

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

directions

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@CountryLady

Contributor

@CountryLady

Contributor

"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."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by AliciaGski

6/3/2011

Easy to make and thoroughly enjoyed by all. I thought by simply cutting and layering the croissants (rather than using pieces) would make it difficult to cut, but it wasn't at all.

1

Reply
review by janrylee

5/22/2011

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!

3

Reply
tweak by janrylee

5/22/2011

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!

Reply
review by BJ in Central Flori

1/20/2011

I fixed this for Christmas brunch along with several other special dishes. This one was polished off almost instantly! I wish I had made two casseroles instead of just one. I did add extra ham and a bit more salmon just because I had it on hand as a leftover from bagels & lox the day before. I also used mini croissants, it seemed they'd fit better, and they did. I like that I can fool around with it a little. It was great. I'll be using it again for sure.

1

Reply
photo by mickeydownunder

12/22/2010

Reply