Brunch is always a good idea! Cheesy goodness surrounds this delicious brunchable dish. I tried this amazing egg, ham, cheese & croissant mash up months ago at a quaint corner restaurant. Their recipe is hush, hush 🤫 …
I searched & found a similar match — wanted to share this recipe with breakfast & brunch lovers everywhere. Croissants are so darn cute & delicious! Make a cup of coffee, tea or mimosa and dig in. 😃☀️ #morningphoto #brunchon
Recipe by Pinch of Yum
Ingredients: 2 TBSP olive oil – 1 large onion, sliced thin – 2 1/2 cups ham, chopped or diced – 2-3 ounces baby spinach – 1 cup shredded cheese – 12 eggs – 1/2 cup milk – 1 TBSP dijon mustard – 1 Tsp salt and pepper to taste – 5 to 6 mini croissants, torn into small pieces
Instructions: Caramelize the onions. Heat the EVOO over medium low heat in a large heavy pan. Add the onions and cook, stirring occasionally for about 30 minutes. End goal, almost jammy onions that are really deep, rich, golden brown. Ham & Spinach – Toss the ham in a skillet with a quick drizzle of olive. Pan-fry until the edges are kind of browned and some of the fat is rendered. Place in spinach. Stir to wilt the spinach. Remove from heat. Eggs- Whisk eggs with the milk, dijon, salt & pepper. Layer – Preheat the oven to 350 degrees. Greast a 9×13 baking dish. Layer the ham, spinach and onions on the bottom. Sprinkle with half of the cheese. Pour eggs over. Arrange croissant pieces on the top. Finish with remaining cheese. Bake – cover with foil. Bake for 30 minutes, depending on oven & pan size. Remove foil and bake for another 5-10 minutes. You don’t want to overcook the eggs but the middle should be almost completely firm when you the pan a quick jiggle test. You’ll also notice the whole thing will be just starting to puff up a bit. Slice, serve and brunch forward.