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Ham And Egg Croissant
Ham And Egg Croissant. Top with the remaining cheese slices, once again, torn if necessary. In a small bowl, whisk together eggs, half and half, dijon mustard, and salt.
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Pour mixture slowly over stuffed croissants. When done, overlay the other half you’ve only brushed with melted butter over the half you’ve placed. Sprinkle with half of the cheese.
Bake For 30 Minutes, Depending On Oven And Pan Size.
Close the lid and cook until eggs start to set on top. Top with the tops of the croissants. Distribute eggs evenly over ham.
2 Cups White Cheddar Cheese, Grated.
Dust each egg lightly with the salt and pepper. Reheat the oven to 375°f. Transfer sandwiches to a lined sheet pan.
Remove From The Oven And Let Rest For 10 Minutes.
8 oz black forest ham, thinly sliced. Place one slice of ham and one slice of cheese on each croissant. Heat oven to 350 degrees.
In A 10×7 Inch Greased Baking Dish Lay The Bottom Half Of The Croissants Down In A Single Layer.
In a large measuring cup add the eggs, then pour the milk until you reach 2 cups of liquid. Cut the eggs into 6 parts. Place the eggs on the bottom portion of the croissant.
Add The Egg Mixture, Diced Tomatoes, And Green Onions.
Cover it with a full spoon of scrambled eggs or one poached egg. Cut ham into thirds and nestle around the croissants. Arrange bottom half of croissants in ia single layer on a large rimmed baking sheet.
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