Ham & Swiss Egg Casserole Recipe

Ham & Swiss Egg Casserole Recipe
Ham & Swiss Egg Casserole Recipe photo by Taste of Home
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Ham & Swiss Egg Casserole Recipe

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The buttery crunch of croissants goes perfectly with the smooth Swiss and tender eggs. Breakfast for a crew doesn't get much easier than this!—Kathy Harding, Richmond, Missouri
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 16 large eggs
  • 2 cups 2% milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 4 cups shredded Swiss cheese
  • 8 ounces sliced deli ham, chopped
  • 4 croissants, torn into 1-1/2 inch pieces
  • 1 tablespoon minced chives

Directions

Preheat oven to 350°. Whisk together eggs, milk, salt and nutmeg. Sprinkle cheese and ham into a greased 13x9-in. baking dish or pan; pour in egg mixture. Sprinkle croissant pieces over top.
Bake, uncovered, until puffed and golden brown, about 35-40 minutes. Sprinkle with chives. Let stand 5-10 minutes before serving.
Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed. Yield: 12 servings.
Originally published as Ham & Swiss Egg Casserole in Breakfast & Brunch Bookazine 2016, p23

  • 16 large eggs
  • 2 cups 2% milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 4 cups shredded Swiss cheese
  • 8 ounces sliced deli ham, chopped
  • 4 croissants, torn into 1-1/2 inch pieces
  • 1 tablespoon minced chives
  1. Preheat oven to 350°. Whisk together eggs, milk, salt and nutmeg. Sprinkle cheese and ham into a greased 13x9-in. baking dish or pan; pour in egg mixture. Sprinkle croissant pieces over top.
  2. Bake, uncovered, until puffed and golden brown, about 35-40 minutes. Sprinkle with chives. Let stand 5-10 minutes before serving.
  3. Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed. Yield: 12 servings.
Originally published as Ham & Swiss Egg Casserole in Breakfast & Brunch Bookazine 2016, p23

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