This is quick, easy & delicious! Assemble on Saturday night, then pop it into the oven & let it cook while you read the Sunday morning newspaper. The recipe comes from Harrowsmith Country Life.
- Butter a 9 x 13 inch ovenproof dish& set aside.
- Slice the croissants in half (as if you were making a sandwich)& reserve the top halves.
- Cube the bottom halves& place in a very large mixing bowl.
- Mix in the cheese, salmon (or ham)& chives; set aside.
- Mix eggs, milk& seasonings in a separate bowl; add to the croissant mixture& combine well.
- Spoon into the prepared baking dish.
- Arrange the reserved croissant halves on top of the casserole.
- Gently press into the egg mixture to ensure that they get moistened.
- Bake in a reheated 350F oven for 50 minutes to an hour or until puffed up& golden brown.
This recipe was fabulous! I made it for a brunch for five women and we ate the whole 9 X 13 pan! As one reviewer wrote, next time I will definitely make 2 pans as everyone loved this recipe. The only changes I made was I used shredded pepper jack cheese instead of swiss, and I sauteed onions, mushrooms and fresh asparagus and added into the egg mixture, then let it set overnight. It was beautiful and delicious!
We ate this for our Christmas brunch, and it gave 6 greedy people six very generous serves. Even our fussy son who "doesn't eat smoked salmon, milk or cheese" gave it rave reviews. It's simple, and the smell of it cooking nearly drove us insane. It's light and moist to eat and will be made again. I would imagine it would halve really easily for a smaller brunch too. Our only change to an excellent recipe was to add more pepper and a couple of teaspoons of chopped fresh dill.
Makes for GREAT presentation, TRUE!
LOVE simplicity, versatility too!
Used mini croissants as had one hand, thought they did look nice,
DH enjoyed it as asked for another slice :)
Thanks JustJan for suggesting how to use up ingredients I wanted to use,
Seems like you did fuss....your guests you WILL amuse!