Croissant Salmon Or Ham Breakfast Casserole Recipes
CROISSANT BREAKFAST CASSEROLE
Adapted many years ago from a recipe in the Calgary Herald newspaper. It is a no fail recipe! Easy for the beginner cook and looks very elegant. Can be doubled and tripled with no problem! Cook time does not take into consideration overnight sitting time, so plan ahead!!
Provided by MarieRynr
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole.
- Melt butter in a fry pan.
- Saute mushrooms and green onion until tender and liquid has evaporated.
- Set aside.
- Beat together eggs and milk.
- Pour half over croissants, layer mushroom mixture and cheeses on top, then pour over remaining liquid.
- Position croissant tops over the bottoms, cut side down.
- Let stand over night in the refrigerator.
- Bake at 350*F for 25 to 30 minutes or until set.
- Cover with foil if browns too quickly.
Nutrition Facts : Calories 590.6, Fat 37.5, SaturatedFat 21, Cholesterol 292.8, Sodium 649.7, Carbohydrate 33.2, Fiber 2, Sugar 8.2, Protein 30.1
CROISSANT AND SALMON BREAKFAST CASSEROLE
Delicious breakfast casserole that is great for Sunday brunch or Christmas morning!
Provided by SerenaBloom
Categories Breakfast and Brunch Eggs
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Melt butter in a large skillet over medium heat, and cook and stir the onion and garlic until onion is translucent, about 5 minutes. Remove from heat. In a bowl, beat the eggs with the milk until frothy and thoroughly blended.
- Place the torn pieces of croissant bottom into a 9x13-inch nonstick baking dish in an even layer. Top the croissant pieces with the cooked onions and garlic in a layer, followed by layers of green onions, smoked salmon, Monterey Jack cheese, Swiss cheese, mozzarella cheese, and dill. Pour the egg mixture evenly over the casserole, and sprinkle with salt and black pepper. Arrange the tops of the croissants over the casserole, pressing them down into the egg mixture to moisten.
- Bake the casserole in the preheated oven until the croissant tops are browned and the eggs are set, about 50 minutes. Serve hot.
Nutrition Facts : Calories 491.8 calories, Carbohydrate 24.1 g, Cholesterol 357.6 mg, Fat 32 g, Fiber 1.5 g, Protein 26.9 g, SaturatedFat 16.9 g, Sodium 1052.8 mg, Sugar 7.2 g
CROISSANT & SALMON (OR HAM) BREAKFAST CASSEROLE
This is quick, easy & delicious! Assemble on Saturday night, then pop it into the oven & let it cook while you read the Sunday morning newspaper. The recipe comes from Harrowsmith Country Life.
Provided by CountryLady
Categories Breakfast
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Butter a 9 x 13 inch ovenproof dish& set aside.
- Slice the croissants in half (as if you were making a sandwich)& reserve the top halves.
- Cube the bottom halves& place in a very large mixing bowl.
- Mix in the cheese, salmon (or ham)& chives; set aside.
- Mix eggs, milk& seasonings in a separate bowl; add to the croissant mixture& combine well.
- Spoon into the prepared baking dish.
- Arrange the reserved croissant halves on top of the casserole.
- Gently press into the egg mixture to ensure that they get moistened.
- Bake in a reheated 350F oven for 50 minutes to an hour or until puffed up& golden brown.
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5/5 (1)Total Time 9 hrs 5 minsCategory BreakfastCalories 575 per serving
- Cut or tear croissants into halves or thirds, depending on size. Place the croissant pieces inside a pie plate.
- Put the eggs, half & half, dry mustard, honey, salt, and pepper into a bowl and whisk together until well blended.
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5/5 (2)Total Time 9 hrs 40 mins
- Coarsely chop ham. (You should have 1 1⁄2 cups.) Heat 1 tablespoon of the oil in a large skillet over medium. Add ham; cook, stirring occasionally, until fat is rendered, about 4 minutes. Using a slotted spoon, transfer ham to a large bowl, reserving drippings in skillet. Add remaining 1 tablespoon oil to skillet; stir in onions. Cook, stirring occasionally, until deeply browned, about 30 minutes. Add spinach; cook, stirring often, until wilted, 1 to 2 minutes. Transfer onion mixture to bowl with ham; let cool 10 minutes.
- Whisk together eggs, milk, mustard, salt, and pepper. Add egg mixture and 1 cup of the cheese to bowl with onion mixture, and stir to combine. Arrange croissants, slightly overlapping, in 2 rows in a lightly greased 11- x 7-inch baking dish. Pour mixture over croissants. Sprinkle with remaining 1⁄2 cup cheese. Cover with aluminum foil, and chill 8 hours or up to overnight.
- Preheat oven to 375°F. Uncover casserole, and place on a large rimmed baking sheet. Bake in preheated oven until golden brown and center is set, about 1 hour. Shield with foil after 25 minutes, if needed to prevent excess browning.
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- Arrange half of the croissant pieces in the baking dish. Sprinkle with half of the ham and cheese. Repeat with the remaining croissant pieces and ham and cheese.
- Pour egg mixture over ingredients in baking dish; pressing croissant pieces into egg mixture to moisten completely. Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.
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