Whether you’re about to fly around the world delivering presents to children everywhere or you’re just ready to enjoy the holidays to the fullest, you need the right kind of fuel. Santa’s Breakfast Bake is the kind of dish that keeps you energized before your big sleigh ride or before a whole bunch of caroling. Loaded up with succulent ham, tender veggies, and buttery croissants all combined in a deliciously savory egg and cheese concoction, this bake is like the best breakfast sandwich in casserole form, ready to feed everyone that’s sitting around your hearth. Santa’s Breakfast Bake is an open sleigh ride of delicious flavors!

Ingredients

  • 2 tablespoons olive oil, divided
  • 8 ounces deli ham, diced
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon fresh thyme, chopped
  • 6 croissants, cut into 1 1/2-2-inch pieces
  • 1 cup milk
  • 3/4 cup half-and-half
  • 1 teaspoon hot sauce
  • 5 large eggs
  • 2 cups white cheddar cheese, grated, divided
  • 1 cup pepper jack cheese, grated, divided

Directions

Step 1 –In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil.

Step 2 –Add the ham, the onion, the red bell peppers, and the green bell peppers to the hot oil and cook, while stirring, until the vegetables are softened, about 8-10 minutes.

Step 3 –Add the salt, the pepper, and the thyme and cook until the thyme is fragrant, about 1 minute.

Step 4 –Transfer the skillet from the heat and allow it to cool slightly.

Step 5 –Brush a 9×13-inch baking dish with the remaining olive oil.

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Step 6 –Add the croissant pieces to the baking dish.

Step 7 –Add the ham mixture to the croissant pieces and mix gently to combine.

Step 8 –In a medium bowl, add the milk, the half-and-half, the hot sauce, and the eggs and whisk to combine.

Step 9 –Add 1/2 of the cheddar and 1/2 of the pepper jack to the egg mixture and stir to combine.

Step 10 –Pour the egg mixture over the croissant-ham mixture and mix gently to combine and evenly distribute.

Step 11 –Cover and refrigerate the casserole for at least 1 hour and up to 4 hours.

Step 12 –Preheat the oven to 350 degrees F.

Step 13 –Transfer the casserole from the refrigerator and uncover it.

Step 14 –Allow the casserole to sit at room temperature for 15 minutes, pressing down on the casserole as needed to make sure the croissants are well-soaked.

Step 15 –Sprinkle the remaining cheddar and the remaining pepper jack over top of the casserole.

Step 16 –Bake until puffed, golden-brown, and the cheese is melted, about 45 minutes.

Step 17 –Allow the casserole to rest for 15 minutes.

Step 18 –Serve.