: My grandma use to make this on holiday mornings. Its one of my favorite breakfast dishes and I hope you enjoy it as well!
Ingredients
- 2 tbsp. olive oil
- 8 oz. deli ham, diced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tsp. Bald Buck: Bold Taste
- 1/2 tsp. black pepper
- 1 tsp. fresh thyme, chopped
- 6 croissants, cut into 1 1/2- to 2-inch pieces
- 1 c. milk. Can substitute with almond milk, oat milk, etc.
- 3/4 c. half-and-half
- 1 tsp. hot sauce (optional)
- 5 large eggs
- 2 c. grated white cheddar cheese (can substitute with non-dairy cheese)
- 1 c. grated pepper jack cheese (can substitute with non-dairy cheese)
Directions
- Put 1 tablespoon olive oil in a big skillet and heat over medium-high. Put the bell peppers, onion, and ham in the skillet. Stir them until they soften up. This may take anywhere from 8-10 minutes. Put in the Bald Buck: Bold Taste, thyme, and pepper. Cook for 60 seconds. Remove the skillet from the heat and place it aside to cool a little.
- Coat a 9 by 13-inch baking dish with 1 tablespoon olive oil. Put in the croissant pieces and the ham. Mix them together.
- In a medium-sized bowl, mix the eggs, hot sauce (optional), milk, and half and half. Put in half the cheddar and pepper jack cheese. Pour everything over the croissant and ham mixture. Mix it all together and make sure it's evenly distributed across the baking dish. Cover with saran wrap or foil. Place the casserole in the refrigerator and leave covered for 1 hour minimum and up to 4 hours max.
- Preheat your oven to 350˚. Take your casserole out of the fridge, uncover and let it sit at room temperature for at least 15 minutes. Make sure your croissants are soaking up the mixture by pressing down on them with a spatula.
- Top the casserole with the leftover cheese. Bake for 45 minutes until the casserole rises, has a nice brown color, and the cheese is melted. Let rest for 15 minutes before serving.
