Christmas Breakfast Casserole

Christmas Breakfast Casserole

from thepioneerwoman.com

Ingredients

  • 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

Directions

  1. 1

    In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the ham, onion, and bell pepper, and cook, stirring, until softened, 8 to 10 minutes. Add the salt, pepper, and thyme, and cook for 1 minute more. Remove from the heat and set aside to cool slightly.

  2. 2

    Brush a 13-by-9-inch baking dish with the remaining 1 tablespoon olive oil. Add the croissant pieces, top with the ham mixture, and mix gently to combine.

  3. 3

    In a medium bowl, whisk together the milk, half-and-half, hot sauce, and eggs. Add half of both cheeses. Pour the mixture over the croissants and mix gently to combine and evenly distribute. Cover and refrigerate for at least 1 hour and up to 4 hours.

  4. 4

    Preheat the oven to 350°F. Remove the casserole from the refrigerator, uncover, and let sit at room temperature for 15 minutes before baking, pressing down on the croissants with a spatula to make sure they are well soaked.

  5. 5

    Sprinkle the casserole with the remaining cheeses. Bake until puffed, golden brown, and the cheese is melted, about 45 minutes. Let rest 15 minutes before serving.