Egg and Croissant Brunch Bake
The BEST Croissant Brunch Bake! Cheese, brown sugar ham, caramelized onions, and spinach baked into creamy eggs and topped with a crispy golden croissant topping. YUM.
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, sliced thinly
- 2 1/2 cups diced ham
- 2 -3 ounces fresh baby spinach
- 1 cup shredded cheese (I used a Swiss/Gruyere mix)
- 12 eggs
- 1/2 cup milk
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- pepper to taste
- 5 -6 mini croissants, torn into small pieces (or 3-4 large size)
Steps
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Heat the olive oil 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 a reeeally deep, rich, golden brown. (Also, you probably smell like deliciously caramelizey onions now! New signature perfume?)
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Spinach: Toss the ham in a skillet with a quick drizzle of olive oil. Pan-fry until the edges are kind of browned and some of the fat is rendered. Throw in your spinach. Stir to wilt the spinach. Remove from heat.
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Whisk eggs with the milk, dijon, salt, and pepper.
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Preheat the oven to 350 degrees. Grease 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 top. Finish with remaining cheese.
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Cover with foil. Bake for 30 minutes, depending on oven and pan size. Remove foil and bake for another 5-10 minutes. You don’t want to overcook the eggs (gross) but the middle should be almost completely firm when you give 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!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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