This make-ahead breakfast casserole is scaled perfectly for a petite crew. It has all the charm of a European bistro brunch and can moonlight as a savory bread pudding served at lunch with a crisp, leafy salad. While we adore cherry tomatoes here, winter berries or sliced pears are downright dreamy, too. Fans of mustard can certainly be bold and add extra Dijon for a tangy lift.
Ingredients:
- Butter-flavored cooking spray
- 2 large croissants
- ½ cup shredded Swiss Gruyère
- 1 cup diced cooked ham (or smoked turkey ham)
- 6 large farm eggs
- ¾ cup whole milk (or oat milk)
- ½ cup sour cream (or plain Greek yogurt)
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped green onions (optional)
- ½ cup halved cherry tomatoes or ½ cup diced seasonal fruit
Instructions:
- Preheat the oven to 350°F (175°C) and mist an 8×8-inch baking dish with butter-flavored cooking spray.
- Slice croissants into 1-inch cubes (about 4 cups, loosely packed) and spread them evenly across the bottom of the pan. Scatter the shredded Swiss Gruyère and ham over the top, making sure each nook is filled with flavor.
- In a mixing bowl, whisk together the farm eggs, milk, sour cream, mustard, salt, and pepper until the custard is smooth and speckled with spice.
- Gently pour the egg mixture over the croissant layer, pressing down lightly so the bread soaks up every bit.
- Fold in the tomatoes or fruit, distributing them evenly across the surface.
- Seal the dish snugly with aluminum foil and slide it into the refrigerator overnight (8–10 hours).
- Remove from the refrigerator 20 minutes before baking to take the chill off.
- Bake in the center of the oven for 45–55 minutes, or until the casserole is golden, set, and a knife inserted into the center comes out clean.
- Cut into squares, sprinkle with green onions if you please, and serve warm.