Bavarian Brunch Bake
Ingredients
5
croissants
8 oz.
Kowalski's Boneless Fully Cooked Hickory Smoked Pit Ham, diced small
4 oz.
shredded Swiss cheese, divided
4 oz.
shredded Monterey Jack cheese, divided
1 tsp.
finely chopped fresh chives
3 cups
whole milk
4
eggs
2 tsp.
Kowalski's Garlic Dill Mustard
½ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
- dash
nutmeg
- pinch
cayenne
Directions
- Slice croissants in half lengthwise. Tear or cut each half into 4-6 pieces; set aside.
- Spray a 2 qt. baking dish with cooking spray; arrange ½ of the croissant pieces in the bottom of the dish.
- Top croissant layer with ham, ½ of the Swiss, ½ of the Monterey Jack and chopped chives.
- Top ham-and-cheese layer with remaining croissant pieces; set dish aside.
- In a large mixing bowl, whisk together milk, eggs, mustard, salt, black pepper, nutmeg and cayenne until well combined.
- Pour egg mixture evenly over croissants in the baking dish; cover and refrigerate for at least 1 hr. (up to 12 hrs.).
- Preheat oven to 350°.
- Sprinkle dish with remaining cheese; bake in preheated oven, uncovered, until puffed and golden (40-45 min.).
- Remove from oven; let rest for 15 min. before serving.
