Egg and Croissant Brunch Bake

• olive oil↗2 tablespoon
• large yellow onion, sliced thinly↗1
• diced ham2.5 cup
• fresh baby spinach↗2 ounce
• shredded cheese (I used a Swiss/Gruyere mix)1 cup
• eggs↗12
• milk↗0.5 cup
• Dijon mustard↗1 tablespoon
• salt↗1 teaspoon
• pepper to taste↗
• mini croissants, torn into small pieces (or 3-4 large size)↗5

Step-by-step instructions

1. 1

   Caramelize the Onions: Heat the olive oil over medium-low heat in a large heavy pan. Add the onions and cook, stirring occasionally, for about 30 minutes. End goal: almost-jammy onions that are a reeeally deep, rich, golden brown. (Also, you probably smell like deliciously caramelizey onions now! New signature perfume?)

2. 2

   Ham and Spinach: Toss the ham in a skillet with a quick drizzle of olive oil. Pan-fry until the edges are kind of browned and some of the fat is rendered. Throw in your spinach. Stir to wilt the spinach. Remove from heat.

3. 3

   Eggs: Whisk eggs with the milk, dijon, salt, and pepper.

4. 4

   Layer: Preheat the oven to 350 degrees. Grease a 9×13 baking dish. Layer the ham, spinach, and onions on the bottom. Sprinkle with half of the cheese. Pour eggs over. Arrange croissant pieces on top. Finish with remaining cheese.

5. 5

   Bake: Cover with foil. Bake for 30 minutes, depending on oven and pan size. Remove foil and bake for another 5-10 minutes. You don’t want to overcook the eggs (gross) but the middle should be almost completely firm when you give the pan a quick jiggle test. You’ll also notice the whole thing will be just starting to puff up a bit. Slice, serve, and brunch forward!