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).

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Croissant Brunch

Author: KrazyKitchenMom

Scale

Ingredients

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

Instructions

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.