AuthorAdapted by Lisa Fain from a Nigella Lawson recipe
4 or 5 croissants (12 ounces)
4ounces(1 cup) shredded Swiss cheese
4ounces(1 cup) shredded white cheddar cheese
1teaspoonfinely chopped fresh chives
1small clove garlic, minced
Cut each croissant in half lengthwise (as if you were opening it to make a sandwich) and then cut each cut half into 4 more pieces.
Lightly grease a 10-inch ovenproof skillet or any other 2-quart baking dish. Lay along the bottom of the dish half of the croissants. Top the croissant layer with the ham, half of the shredded cheeses, and the chives. Top the ham and cheese layer with the remaining croissants, tearing them into additional pieces, if necessary, so they fit snugly.
Preheat the oven to 350°F.
Whisk together the milk, eggs, garlic, mustard powder, salt, pepper, and cayenne until well combined. Pour the eggs evenly over the casserole and then lightly press the top croissant layer into the egg mixture. Allow to rest for 20 minutes or until the bread has absorbed the egg mixture. (If you prefer, you can do this overnight. Just keep the casserole covered and refrigerated.)
After it’s rested, top the casserole with the rest of the cheese and bake uncovered for 40-45 minutes or until puffed and golden. (The casserole will deflate a bit as it cools). Serve warm.
Ham and cheese croissant casserole | www.homesicktexan.com