Ham and Cheese Bake
You will be the hit of the brunch crowd with this quick and tasty Ham and Cheese Bake! Make it with veggies instead of ham for your vegetarian friends. We served it up here with a yummy tomato salad and cantaloupe slice to cut the saltiness of the ham and cheese. We topped it off with fresh chives and chive flowers. Using ramekins instead of a large pan, you can mix it up by using the same basic recipe but putting in different ingredients. (We have 3 different color ramekins to make it easier to know which one is which when they come out of the oven.)
The basic recipe is below. Take out the ham and add zucchini or summer squash.
| Prep Time | 15 minutes |
| Cook Time | 30 - 40 minutes |
| Servings |
servings
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- 3 eggs large eggs
- 1 cup milk
- 2 ounces Mexican cheese blend or, your favorite cheese for baking
- 2 ounces diced ham or, bacon, or prosciutto
- 4 large croissants shredded
Ingredients
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|
- Grease 6 8 oz ramekins.
- Put shredded croissants in each ramekin.
- Mix milk, ham, and half the cheese in a bowl. Stir and quickly pour into the ramekins. (The ham and cheese will settle, so be ready to stir again!)
- Push croissants into the mixture (they will float).
- Sprinkle the remaining cheese over the top.
- Cover with foil and put in fridge for at least 2 hours. Overnight works better.
- In the morning, preheat oven to 350F. Bake for 10 minutes. Remove foil and bake until puffy and golden brown, about 20 minutes more. May need a longer bake time, keep checking.
- Remove from oven, plate, and serve immediately.
You can add the tomato salad and cantaloupe for a cheery presentation. This can also be baked in a loaf pan and sliced to serve.