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Asparagus, Ham and Cheese Croissant Bake

This mini sandwich egg bake will win brunch.

Hands-on Time: 20 min. | Cook Time: 4 hr. 50 min. | Total Time: 5 hr. 10 min. | Serves: 12 | Difficulty: Easy

Ingredients:
  • 12 mini croissants, split open but still attached
  • 8 oz. thin sliced smoked ham
  • ½ bunch asparagus, trimmed, cut in half
  • 1 cup cheddar cheese, shredded
  • 1 cup Swiss cheese, shredded
  • 2 cups Kroger Half & Half
  • 5 eggs
  • 1 Tbsp. Dijon mustard
  • 1 tsp. Kosher salt
  • ½ tsp. ground black pepper
Directions:
  1. Bring a pot of salted water to a boil. Add asparagus, cook 2 minutes. Remove and place in an ice bath to stop cooking. Place on paper towels to remove excess water.
  2. Butter or spray a 9"x13" pan. Line up croissants in the pan, cut side up.
  3. Line croissants with ham slices, fill with asparagus pieces and top with cheeses. Whisk together eggs, half and half, mustard, salt and pepper; pour evenly over sandwiches. Cover and refrigerate at least 4 hours or overnight.
  4. Heat oven to 350°F.
  5. Bake 35-40 minutes until eggs are set. Let stand 5 minutes before serving.
  6. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 280, Calories from Fat 160, Total Fat 18g (28% DV), Saturated Fat 10g (50% DV), Trans Fat 0g, Cholesterol 120mg (40% DV), Sodium 600mg (25% DV), Carbohydrates 14g (5% DV), Dietary Fiber < 1g (3% DV), Sugars 3g, Protein 14g, Vitamin A 10%, Vitamin C 2%, Calcium 20%, Iron 6%.