Spray a 3-1/2-quart rectangular baking dish with nonstick spray; set aside. Cut croissants diagonally in half; set aside. Whisk together eggs, half and half, mustard, pepper, and salt in a large bowl. Add croissant halves to egg mixture; gently toss. Immediately remove croissants from egg mixture; reserve egg mixture.
Can't get enough of our bakery-fresh croissants? Neither can we! That's why we made this easy ham and asparagus egg bake complete with Hy-Vee Bakery croissants. If you thought it couldn't get better than that... we added everything bagel seasoning. Yum!
Servings and Ingredients
|12 Hy-Vee Bakery mini croissants|
|4 Hy-Vee large eggs|
|1 c. Hy-Vee half & half|
|Culinary Tours sweet & hot honey mustard|
|½ tsp. Hy-Vee black pepper|
|¼ tsp. Hy-Vee salt|
|8 oz. Di Lusso Black Forest ham, thinly sliced|
|4 oz. Culinary Tours Gruyere Swiss-style cheese, shredded (about 1 c.)|
|8 asparagus spears, cut into thin ribbons|
|1 tbsp. Culinary Tours everything bagel seasoning|
Things To Grab
- 3-1/2-quart rectangular baking dish
- Hy-Vee nonstick spray
- Large bowl
- Aluminum foil
Place croissants, cut sides down, in prepared baking dish. Lightly fold ham slices and tuck under croissants.. Top with cheese and asparagus ribbons. Pour reserved egg mixture over top. Sprinkle with seasoning. Cover with foil; refrigerate 30 minutes.
Preheat oven to 350 degrees. Bake, covered, 20 minutes. Remove foil; bake an additional 12 to 15 minutes or until knife inserted near center comes out clean and croissants are golden brown. Let stand 5 minutes before serving.
Hy-Vee Test Kitchen