A delicious ham and cheese croissant bake that serves as a perfect casserole for Mother's Day brunch. With layers of day-old croissants, savory mushrooms, and a creamy egg mixture, this dish is both indulgent and comforting.
1: Preheat the oven to 350 degrees F. Grease a 9 x 13-inch Pyrex Deep baking dish.
2: Arrange the torn croissants in the baking dish and lay 2 tablespoons of thinly sliced butter over the croissants.
3: Transfer to the oven and bake for 5-8 minutes, until the croissants are lightly toasted.
4: Meanwhile, heat the olive oil in a large skillet over medium heat.
5: When the oil shimmers, add the mushrooms and season with salt and pepper.
6: Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, about 3-5 minutes.
7: Add the garlic and thyme, cook for an additional minute. Remove from the heat and set aside.
8: In a large bowl, whisk together the cream, milk, eggs, mustard, cayenne, and a pinch each of salt and pepper.
9: Add the toasted croissants, mushrooms, ham, and Brie cheese, gently toss to combine.
10: Pour the mixture back into the casserole dish. Top evenly with Swiss cheese and sprinkle with everything spice.
11: Cover the dish with foil and bake for 30 minutes.
12: Remove the foil, continue baking for another 10-15 minutes or until the croissants are golden on top.
13: Serve warm.
