Egg Bakes & Quiche Dishes

Egg and Ham Croissant Bake


12 large day-old croissants, roughly torn
2 Tbsp (25 mL) melted butter
2 Tbsp (25 mL) canola oil
1 - 8 oz (227g) pkg cremini mushrooms, roughly chopped
Pinch of salt and pepper
2 cloves garlic, minced
2 Tbsp (25 mL) chopped fresh thyme (2 tsp – 10 mL dried)
2 cups (500 mL) whole milk
3 eggs
2 Tbsp (25 mL) Dijon mustard
1/8 – ¼ tsp (.5 – 1 mL) cayenne pepper
8 oz (230 g) deli ham, diced
1 ½ cup (375 mL) shredded Swiss cheese
3 Tbsp (45 mL) chopped fresh parsley


Preheat oven to 375⁰F (180⁰C). Grease a 9 x 13-inch (23 x 33 cm) baking dish.

Arrange croissant pieces in baking dish. Drizzle butter over top. Transfer to the oven and bake for about 10 minutes until the croissants are lightly toasted. Toss once during the baking time. Meanwhile, heat canola oil in a large skillet, over medium heat.  Add mushrooms and sauté until mushrooms have browned. Season with salt and pepper. Add garlic and thyme and cook for another minute. Remove from heat. Set aside. In a large bowl, whisk together milk, eggs, mustard and cayenne. Toss croissants with mushrooms, ham and cheese until well distributed. Pour egg mixture over the croissants, making sure to distribute evenly. Cover the dish with foil. Bake for 30 minutes. Remove the foil and continue baking for another 15 minutes, until croissants are golden. Serve warm, garnished with fresh parsley.

Makes: 9 servings

Nutrient analysis 1 serving portion:
Calories: 569
Carbohydrates: 46 g
Protein: 21 g
Fat: 33 g
Sodium: 991 mg
Fibre: 2.5 g