Saturday, October 12, 2013
When you know you have a busy day ahead, the best thing you could ever make is a casserole. Big Goo came home with a big container of croissants, and yes...just because he liked the way they smelled in the store.
I am not sure what he expected me to do with all those croissants, I could freeze them, which would be a mistake, or I could take the whole container and slice them up and make a casserole.
I was slightly injured the past two days, as you can tell, I didn't post a recipe. I decided to woman up last night and walk down stairs to see what has been happening in my kitchen.
I gave myself five minutes then I knew I was going back upstairs to rest.
It literally took me five minutes to throw this dish together. I took some eggs, added black pepper, creole seasoning, garlic powder and some hot sauce.
Add some chopped Italian Parsley, cheddar and jack cheese, and a tablespoon of sour cream. And don't forget lots of ham and Genoa Salami.
Mix everything together, pour over sliced croissants, press down, cover with foil and refrigerate overnight. That's it people...
I woke up today, removed the casserole from the fridge. Bake at 325 for 30 minutes, covered, then another 20-30 minutes uncovered.
Allow casserole to rest 10 minutes before serving. I served this with a lot of hot sauce and the family loved it!
Croissant Breakfast Casserole with Genoa Salami, Ham, and Cheese
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
4 large croissants
6 eggs, beaten
1 cup Genoa Salami, chopped
1 cup black forest ham, chopped
1 cup heavy cream
1 cup sharp cheese, grated
1 cup jack cheese, grated
1 tablespoon chopped fresh parsley
1 tablespoon sour cream
1 tablespoon hot sauce
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon creole seasoning
Butter a medium casserole dish or spray with nonstick cooking spray. Cut croissants into 6 pieces each, place inside casserole dish. Top with chopped ham and salami.
In a medium bowl add eggs, sour cream, seasonings and parsley, beat well. Pour milk, hot sauce and cheese into bowl and mix well. Pour over croissants, spread out evenly, press down firmly.
Cover with foil and refrigerate overnight or at least 6 hours.
Preheat oven to 325 degrees.
Allow casserole to sit out while oven heats.
Bake, covered for 30 minutes, remove foil, bake 25 more minutes.
Allow to cool about 10 minutes before cutting. Serve with extra hot sauce.