I make mine with Veggie Sausage

Ingredients

• 3 or 4 large day-old croissants
• 2 tablespooons butter
• 1 cup finely chopped onion
• 8 ounces fresh baby spinach leaves
• 2 cups grated sharp Cheddar
• ¾ cup diced ham (or any meat)
• 6 eggs
• 2 ¼ cup half and half
• 2 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 teaspoon dried basil

Directions

• Butter a 9 x 13 inch casserole.  Using a serrated knife, cut the croissants into 1 inch cubes-you’ll need about 6 cups.  Scatter half of them in the casserole and set the remaining cubes aside for now.  Melt the butter in a large sauté pan.  Add the onion and sauté it over medium –low heat for 5 minutes, stirring often.  Stir in the spinach and cover the pan.  Let the spinach cook until tender, 4-5 minutes.  Spoon the spinach over the croissant cubes in the casserole.  Then sprinkle on half of the cheese and all of the ham.  Next, add the remaining croissant pieces and the rest of the cheese.  In the mixing bowl, whisk the eggs, half and half, mustard, salt, pepper and basil just until blended and ladle the liquid over the layers in the casserole.  Press down gently to dampen all of it.  Cover the casserole with plastic and refrigerate it for at least 2 hours or overnight.  Heat the oven to 350 and remove plastic wrap and bake in the center until puffed and golden brown about 45-55 minutes!

Notes

• Makes 12 servings!