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Egg, Spinach and Croissant Egg Casserole

Eggs, check. Melted cheese, check. Croissants, check. Seasoned vegetables, check. Cured ham, check. Done saying check? Check! This breakfast casserole has all of the makings of something dangerously tasty. You guys, it is also so easy! I just made it for 100 people the other day. This makes me fairly confident that you can make it for 3-4 people. Basically, all you have to do is saute some vegetables, cube up some ham and put them into a baking dish with eggs and croissants. Sure you need at add some salt and pepper and grate some cheese. But really, that is it. Even better, the veggies could be interchangeable. Don't like mushrooms and spinach? Swap them out for roasted red peppers and artichoke hearts. Not a fan of ham? Sausage, bacon or even no meat at all could be substituted. However you cut, slice it, bake it or eat it, this simple dish can become your elevated go to for all things breakfast. I am just going to leave it there. It is not like my rambling stories are that great, or relevant anyway. :)


1 large bunch spinach (about 4 cups)

4 cups (roughly) diced crimini mushrooms

1 cup cubed ham

2-3 garlic cloves

3 tbsp butter

12 eggs

3/4 cup whole milk

4-5 croissants (depending on the size of your backing dish)

3/4 tsp salt, divided

3/4 tsp pepper, divided

1/2 tsp red pepper flakes

1/2 tsp dried ground thyme

1 cup grated Gouda (about 4 oz)

1. In a large mixing bowl, whisk together milk, eggs, thyme, red pepper flakes, 1/2 tsp salt and 1/2 tsp black pepper.

2. Clean and dice your mushrooms into 1/4 - 1/2 inch cubes.

3. Rinse and coarsely chop your spinach, setting it aside, along with your mushrooms.

a large pan, melt butter and add minced garlic, stirring for 3-5 minutes or until lightly browned.

4. Add your mushrooms and spinach in a quantity that will fit in your pan. When the spinach cooks down, you can add some more. Season with the 1/4 tsp salt and 1/4 tsp pepper.

5. Stir occasionally until the spinach is wilting and the mushrooms are soft.

6. Dice your ham into 1/2 inch cubes.

7. Pour the egg mixture into your baking dish and add the ham. Give it a quick stir so that the ham is evenly distributed.

8. Halve your croissants and stuff them with the spinach and mushroom mixture. Add each stuffed croissant to the baking dish until all of the spinach and mushroom mixture is gone.

9. If you do not wish to halve and stuff your croissants, then you can always mix the spinach and mushrooms into the eggs, along with the ham. Then pres the croissants into the eggs, so that they are partially submerged.

10. Cover with foil and bake at 350 degrees for 40-50 minutes. Your time may vary based off of the size of your baking dish. You will want the eggs to be fully cooked and firm as they are pictured below.

10. Grate your smoked Gouda and evenly sprinkle it over the top of the dish.

11. Bake for an additional 5 minutes, or until the cheese is melted.


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