Croissant Sandwich Egg Bake
All the tastiness of a croissant sandwich in a bake that's great for feeding a crowd.
Prep
Cook
| Category: | Breakfast |
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Ingredients
Ingredients
| 10 large Oakdell Omega-3 brown eggs |
| 8 store-bought croissants, standard size |
| 1/3 cup mayonnaise |
| 6 tablespoons Dijon mustard, divided |
| 16 slices thick-cut deli honey ham |
| 8 slices Swiss cheese |
| 2 cups half and half or whole milk |
| 1 teaspoon salt |
| 1/2 teaspoon pepper |
| 1 tablespoon poppy seeds |
| 1 tablespoon onion powder |
| 1 1/2 teaspoons Worcestershire sauce |
Croissant Sandwich Egg Bake Directions
- Spray a 9×13 inch baking dish with cooking spray.
- Slice croissants horizontally. On the inside, evenly distribute mayonnaise, 2 tablespoons of the Dijon mustard, ham, and cheese. Shingle (layer so they are slightly overlapping) the croissant sandwiches into the baking dish.
- In a medium bowl, beat the eggs, add the milk, salt, pepper, poppy seeds, onion powder, Worcestershire sauce, and remaining mustard. Pour over the sandwiches and cover baking dish with foil. Weight the top of the baking dish with a ceramic plate to submerge the sandwiches into the egg mixture. Refrigerate overnight or at least 4 hours.
- Preheat the oven to 350 degrees. Bake covered for 30 minutes. Remove foil and bake for another 30 minutes. Serve warm.
