Breakfast Casserole

  

Nothing beats making a simple breakfast casserole in the morning and tossing it in the oven, especially around the holidays. Which is why this Christmas brunch dish is the greatest you've ever had. It's loaded with gooey cheese, creamy croissants, ham, and peppers, and it'll be the talk of your Christmas breakfast. It also feeds a small troop!

 

2 tbsp. olive oil

8 oz. deli ham, diced

1 medium onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 tsp. kosher salt

1/2 tsp. black pepper

1 tsp. fresh thyme, chopped

6 croissants, cut into 1 1/2- to 2-in. pieces

1 c. milk

3/4 c. half-and-half

1 tsp. hot sauce

5 large eggs

2 c. grated white cheddar cheese, divided

1 c. grated pepper jack cheese, divided

 

Heat 1 tablespoon olive oil in a large pan over medium-high heat. Cook, stirring occasionally, until the ham, onion, and bell pepper are softened, 8 to 10 minutes. Cook for 1 minute more after adding the salt, pepper, and thyme. Remove from the heat and leave aside to cool for a few minutes.

Spread the remaining one tablespoon of olive oil into a 13-by-9-inch baking dish. Add the croissant pieces, followed by the ham mixture, and gently incorporate. In a medium mixing bowl, combine the milk, half-and-half, spicy sauce, & eggs. Half of each cheese should be added. Ladle the mixture over the croissants and gently stir to incorporate and distribute evenly. Refrigerate for at least an hour and as long as four, covered.

Prepare the oven to 350 degrees Fahrenheit. Retrieve the casserole from the refrigerator, uncover it, and set it aside for fifteen minutes for it to come to room temperature before baking, pushing down on the croissants with a metal spatula to ensure they are well saturated. Distribute the remaining cheeses over the casserole. Cook for forty-five minutes, till the puff pastry is golden brown and the cheese is melted. Allow for a 15-minute break before eating.