The BEST Croissant Brunch Bake! Cheese, brown sugar ham, caramelized onions, and spinach baked into creamy eggs and topped with a crispy golden croissant topping. YUM.
- 2 tablespoons olive oil
- 1 large yellow onion, sliced thinly
- 2 1/2 cups diced ham (love the Appleton Farms Spiral Sliced Double Glazed Brown Sugar Ham from ALDI)
- 2–3 ounces fresh baby spinach
- 1 cup shredded cheese (obsessed with the Happy Farms Preferred Specialty Shredded Swiss and Gruyere Cheese from ALDI! so genius)
- 12 eggs (love the Simply Nature Organic Cage Free Large Brown Eggs from ALDI)
- 1/2 cup milk
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- pepper to taste
- 5–6 mini croissants, torn into small pieces (ALDI Village Bakery Mini Croissants – yum)
- Caramelize the Onions: Heat the olive oil over medium-low heat in a large heavy pan. Add the onions and cook, stirring occasionally, for about 30 minutes. End goal: almost-jammy onions that are a reeeally deep, rich, golden brown. (Also, you probably smell like deliciously caramelizey onions now! New signature perfume?)
- Ham and Spinach: Toss the ham in a skillet with a quick drizzle of olive oil. Pan-fry until the edges are kind of browned and some of the fat is rendered. Throw in your spinach. Stir to wilt the spinach. Remove from heat.
- Eggs: Whisk eggs with the milk, dijon, salt, and pepper.
- Layer: Preheat the oven to 350 degrees. Grease a 9×13 baking dish. Layer the ham, spinach, and onions on the bottom. Sprinkle with half of the cheese. Pour eggs over. Arrange croissant pieces on top. Finish with remaining cheese.
- Bake: Cover with foil. Bake for 30 minutes, depending on oven and pan size. Remove foil and bake for another 5-10 minutes. You don’t want to overcook the eggs (gross) but the middle should be almost completely firm when you give the pan a quick jiggle test. You’ll also notice the whole thing will be just starting to puff up a bit. Slice, serve, and brunch forward!
Make Ahead: Yes, you can make this ahead of time! I like to do steps 1 and 2 the night before, and then everything else day-of. The only part I would not recommend doing ahead of time is letting the croissant pieces soak in the egg mixture overnight.
Pan Size: My favorite version of this was in a casserole dish that was slightly smaller than 9×13 – the pieces were a little thicker and it took closer to 40 minutes to bake.
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: egg and croissant brunch bake, brunch bake, egg bake