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Ham and Spinach Croissant Breakfast Bake
Rachel Kim

Ham and Spinach Croissant Breakfast Bake

Refrigerated croissant dough bakes into soft, buttery folds around ham and spinach rather than a solid bread layer. Tear the dough into modest pieces so raw centers don't hide beneath the egg custard. Fully cooked ham keeps the prep honest and gives the mild filling enough salt.
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Prep Time 12 minutes
Cook Time 42 minutes
Total Time 54 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 tubes 8 oz each refrigerated crescent roll dough, torn into 2-inch pieces
  • 1 1/2 cups diced fully cooked ham
  • 1 package 10 oz frozen chopped spinach, thawed and squeezed dry
  • 8 large eggs
  • 1 1/2 cups whole milk
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup shredded Swiss cheese

Method
 

  1. Heat the oven to 375°F and coat a 9-by-13-inch baking dish with cooking spray.
  2. Scatter the dough pieces, ham and squeezed spinach evenly in the dish.
  3. Whisk the eggs, milk, salt and black pepper in a large measuring cup and pour the mixture evenly over the dough.
  4. Press any dry dough edges lightly into the custard and scatter the Swiss cheese over the top.
  5. Bake uncovered for 35 to 42 minutes, until the center reaches 160°F, the egg is set and the exposed dough is deep gold.
  6. Rest for 10 minutes before slicing so the soft layers hold together.