MINNEAPOLIS — Most people don't want to cook an elaborate brunch on Christmas morning.
Kowalski's Culinary Director, Rachael Perron, joined KARE 11 Saturday to show an easier option to pop in the oven and use up any leftover Christmas ham.
RECIPE: Bavarian brunch bake
(Serves 8)
Ingredients
5 croissants
8 oz. Kowalski's Boneless Fully Cooked Hickory Smoked Pit Ham, diced small
4 oz. shredded Swiss cheese, divided
4 oz. shredded Monterey Jack cheese, divided
1 tsp. finely chopped fresh chives
3 cups whole milk
4 eggs
2 tsp. Kowalski's Garlic Dill Mustard
½ tsp. kosher salt
¼ tsp. freshly ground Kowalski's Black Peppercorns
- dash nutmeg
- pinch cayenne
Directions
- Slice croissants in half lengthwise; tear or cut each half into 4-6 pieces and set aside.
- Spray a 2 qt—baking dish with cooking spray.
- Arrange ½ of the croissant pieces in the bottom of the dish; top with ham, ½ of the Swiss, ½ of the Monterey Jack and chopped chives.
- Top the ham-and-cheese layer with the remaining croissant pieces; set the dish aside.
- In a large mixing bowl, whisk together milk, eggs, mustard, salt, black pepper, nutmeg and cayenne until well combined.
- Pour the egg mixture evenly over the croissants in the baking dish; cover and refrigerate for at least 1 hr. (up to 12 hrs.).
- Sprinkle the dish with remaining cheese; bake in a preheated 350° oven, uncovered, until puffed and golden (40-45 min.).
- Let rest for 15 min. before serving.
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