Dinner for 8

Ham Swiss Croissant Casserole

Name: Ham Swiss Croissant Casserole
Total time: 75 min
Yield: 8 servings
Cuisine: American
Ingredients: 6 cups cubed croissants; 8 oz diced ham; 2 cups shredded swiss; 10 large eggs; 1 1/2 cups half and half; 1/4 cup sliced green onions; 2 tsp dijon mustard; 1 tsp salt; 1/2 tsp pepper

Cubed croissants, ham, Swiss cheese, and seasoned eggs bake together until the casserole is puffed and the eggs are firm.

Typical price

$7.74for 4 servings

$1.93 per serving$7.74 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: the-girl-who-ate-everything.com

75 minstart to table
Mediumdifficulty
8servings (the source says 12, which counts pieces)
$typical cost tier

American Kid-friendly Budget Family Breakfasts Dinners Holiday Cold-weather comfort Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Bagels, English muffins, croissants$0.70 each typical	6	$4.20Typical price
Ham$3.99/lb typical	0.5 lb	$2.00Typical price
Swiss, provolone, gouda$0.40/oz typical	8 oz	$3.20Typical price
Eggs$0.30 each typical	10	$3.00Typical price
Heavy cream$0.22/oz typical	12 oz	$2.74Typical price
Green onions$1.19 each typical	0.25	$0.30Typical price
Total for the servings shown		$15.47

Pantry staples you likely have

Mustard, mayo, ketchup

Not included in the cost.

Ingredients

6 cups cubed croissants
8 oz diced ham
2 cups shredded swiss
10 large eggs
1 1/2 cups half and half
1/4 cup sliced green onions
2 tsp dijon mustard
1 tsp salt
1/2 tsp pepper

Steps

Heat the oven to 350 F and grease a 9-by-13-inch baking dish with cooking oil.
Whisk the eggs, half-and-half, mustard, salt, and pepper in a large bowl.
Layer the croissants, ham, Swiss cheese, and green onions in the dish, then pour the egg mixture over them.
Let the casserole stand for 15 minutes so the croissants absorb the custard.
Bake for 45 minutes, until puffed and the center reaches 165 F with firm eggs.
Let the casserole cool for 5 minutes before cutting.