Ham & Swiss Egg Casserole
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
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
Reviews
Baking time is incorrect. It took an additional 30 minutes to cook. Flavor was delicious.
I followed the recipe exactly, except after reading the reviews, I baked for 30 minutes covered and then another 15 uncovered. It came out fine.
I have no idea why this recipe got poor ratings, it is very good. I took it to a breakfast meeting and received several compliments on it. I did make a few minor changes, used 12 large eggs instead of 16 and 1 1/2 cups of 2% milk instead instead of 2 cups. I baked it covered at 350 for about a hour, until knife came out clean, uncovered for the last 15 minutes.
This is toooo many eggs. It would not cook in the time listed. It took 55 minutes to cook and the top was over browned. Not a sucess.
I'm sorry but this casserole doesn't fly with me. First of all, what size are the croissants? A weight would be better. Second, breakfast casseroles with a dozen eggs take a long time to cook