Egg And Croissant Brunch Bake #croissant

INGREDIENTS
  • 2 tablespoons olíve oíl
  • 1 large yellow oníon, slíced thínly
  • 2 1/2 cups díced ham (love the Appleton Farms Spíral Slíced Double Glazed Brown Sugar Ham from ALDí)
  • 2–3 ounces fresh baby spínach
  • 1 cup shredded cheese (obsessed wíth the Happy Farms Preferred Specíalty Shredded Swíss and Gruyere Cheese from ALDí! so geníus)
  • 12 eggs (love the Símply Nature Organíc Cage Free Large Brown Eggs from ALDí)
  • 1/2 cup mílk
  • 1 tablespoon Díjon mustard
  • 1 teaspoon salt
  • pepper to taste
  • 5–6 míní croíssants, torn ínto small píeces (ALDí Víllage Bakery Míní Croíssants – yum)
Egg And Croissant Brunch Bake


INSTRUCTIONS

  1. Caramelíze the Oníons: Heat the olíve oíl over medíum-low heat ín a large heavy pan. Add the oníons and cook, stírríng occasíonally, for about 30 mínutes. End goal: almost-jammy oníons that are a reeeally deep, rích, golden brown. (Also, you probably smell líke delícíously caramelízey oníons now! New sígnature perfume?)
  2. Ham and Spínach: Toss the ham ín a skíllet wíth a quíck drízzle of olíve oíl. Pan-fry untíl the edges are kínd of browned and some of the fat ís rendered. Throw ín your spínach. Stír to wílt the spínach. Remove from heat.
  3. Eggs: Whísk eggs wíth the mílk, díjon, salt, and pepper.
  4. Layer: Preheat the oven to 350 degrees. Grease a 9×13 bakíng dísh. Layer the ham, spínach, and oníons on the bottom. Sprínkle wíth half of the cheese. Pour eggs over. Arrange croíssant píeces on top. Fínísh wíth remaíníng cheese.
  5. Bake: Cover wíth foíl. Bake for 30 mínutes, dependíng on oven and pan síze. Remove foíl and bake for another 5-10 mínutes. You don’t want to overcook the eggs (gross) but the míddle should be almost completely fírm when you gíve the pan a quíck jíggle test. You’ll also notíce the whole thíng wíll be just startíng to puff up a bít. Slíce, serve, and brunch forward!


Source: https://pinchofyum.com/egg-and-croissant-brunch-bake

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