My mom used to make a version of this that she called Egg Strata. My version is filled with buttery croissants rather than white bread and I use ham and pancetta instead of sausage. I also use a mix of Gruyère and Swiss chess so it has “Quiche like” flavors.
This is a “make-head” recipe that you make the night before and cook in the morning. It’s great for holiday mornings when you want a hearty and impressive breakfast with no work at all (because you did all the work the day ahead).
- 1 dozen petite croissants – cut in half (or you can use 4–6 large croissants).
- 8 eggs
- 3/4 cup half n half
- 1 cup diced ham
- 1/4 cup diced pancetta (I like to cook it first in a small pan to get it a bit crispy)
- 1 cup each shredded Gruyère and Swiss cheese
- Spay a large casserole dish with non-stick cooking spray.
- Mix eggs and half n half.
- Layer casserole dish with croissant slices; add a layers of ham and cheese.
- Pour egg mixture over the croissants, ham and cheese and press down so that everything is covered and compact in the egg mixture.
- Top with pancetta.
- Cover and refrigerate overnight.
- THE NEXT DAY – place casserole dish covered in 350 degree oven for 35-40 minutes.
- Remove cover and cook for another 5 minutes until brown and bubbly.