Leftover-Makeover: Ham & Cheese Croissant Bake
A drizzle of rosemary infused honey butter gives this savory ham & cheese casserole a lovely hint of sweetness that you're going to love!
Equipment
- 4 Ramekins
Ingredients
- 4 large croissants, cut into bite sized chunks
- 1 cup Gruyere cheese, shredded
- 6 oz ham, diced
- 3 large eggs
- ¾ cup heavy cream
- 1 tbsp fresh rosemary, chopped
- 2 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp pepper
For the Rosemary Honey Butter Sauce:
- 2 tbsp butter
- 3 tbsp honey
- 1 tbsp fresh rosemary, chopped
Instructions
- Preheat oven to 350℉.
- Spray ramekins with non-stick cooking spray and set aside.
- In a large bowl whisk together eggs, heavy cream, Dijon mustard, 1 tablespoon chopped rosemary, garlic powder, onion powder, salt and pepper.
- Add the croissant chunks to the egg mixture in the mixing bowl.
- Stir to coat the croissants with the egg mixture. Let sit for 5 minutes to allow the croissants to soak up the egg mixture.
- Add shredded Gruyere cheese and diced ham to the bowl and stir to combine.
- Divide the mixture evenly between the four greased ramekins.
- Place ramekins on a baking sheet and bake for 30-35 minutes until golden brown and cooked through.
Make the Rosemary Honey Butter Sauce:
- Place butter, honey and 1 tablespoon chopped rosemary in a small saucepan.
- Cook over medium heat until butter is melted and mixture is heated through.
To serve:
- Drizzle the top of each ramekin with a tablespoon of the hot Rosemary Honey Butter.
- Round out the meal with a fresh fruit salad or a crisp green salad tossed in a tart vinaigrette dressing.
Notes
RECIPE ALTERNATIVE: For a crowd, double the recipe and instead of dividing the mixture into individual ramekin servings, grease a 2 quart oven safe casserole dish and spread the mixture into just one dish. Drizzle with the Rosemary Honey Butter to serve.