Ham & Cheese Croissant Bake with Herby Honey Butter Glaze
- Total time
- 35 min
- Serves
- 6
Ingredients
- 6 large Croissants (sliced into thirds)
- ½ lb. Thinly Sliced Deli Ham
- 4-5 slices Provolone Cheese
- 1 cup Freshly Grated Mozzarella
- 4 large Eggs
- ½ cup Whole Milk
- 1 sprig Fresh Rosemary (finely chopped)
- 2 tsp. + 1 tbsp. Frontier Co-Op Herbs de Provence (divided)
- 1 tsp. Frontier Co-Op Organic Garlic Powder
- ½ tsp. Frontier Co-Op Himalayan Pink Salt
- ½ tsp. Frontier Co-Op Organic Black Pepper
- ¼ cup Honey
- 4 tbsp. Unsalted Butter
- 3 Garlic Cloves (minced)
Steps
- 1
Preheat oven to 350F. Butter a large casserole dish.
- 2
Slice the croissants into thirds.
- 3
In a large bowl, combine the eggs, milk, chopped rosemary, 2 tsp. Frontier Co-Op Herbs de Provence, garlic powder, salt, and black pepper. Whisk until very smooth and well combined.
- 4
Dredge each croissant piece into the egg mixture then place in the prepared casserole dish.
- 5
Tear the sliced ham into bite-sized pieces to add throughout the croissants. Repeat same process with the slice provolone and grated mozzarella to evenly distribute in the casserole dish.
- 6
Bake for 15-20 minutes, until golden on top, then broil 1-2 minutes to crispen up.
- 7
As it bakes, combine the honey, butter, minced garlic, and remaining 1 tbsp. Frontier Co-Op Herbs de Provence in a saucepan. Stir until the edges begin to bubble then reduce heat to medium low until slightly thickened, about 1-2 minutes total. Remove from heat. Brush the glaze on the warm croissant bake to serve.
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