Croissant Easter Casserole

There is no better way to start off Easter morning than with a casserole. This casserole has a little lightness to it from the kale and egg whites with all of the umami from croissants and ham.

What You Need

6 Mini Croissants

1 Large Bunch Kale

½ lb Boars Head Ham

3 Shallots

6 Eggs

6 Bob Evans Liquid Egg Whites

½ C. Ultrafiltered Skim Milk

1 c. Gruyere Cheese, Shredded

1 tsp. Garlic Powder

½ tsp. Mustard Powder

½ tsp. Black Pepper

2 Scallions

 How It’s Made:

  1. Preheat oven to 350 degrees
  2. Dince Shallots
  3. In a pan over medium high heat, caramelize the shallots (about 25 minutes)
  4. Grease a 9×13 baking dish
  5. Tear the croissants in 1 inch pieces
  6. Roughly chop the kale
  7. Slice the scallions
  8. Dice the ham in ¼ inch cubes
  9. In a bowl mix together eggs, egg whites, skim milk, garlic powder, mustard powder, black pepper and scallions
  10. In the baking dish, layer the croissants
  11. Follow with the kale and ham
  12. And evenly drizzle on the egg mixture
  13. Bake for 30 minutes

Serves 6

Nutritional Facts:
Plate icon

Calories 367
Total Fat 18g
Cholesterol 227mg
Sodium 722mg

Carbohydrates 24g
Fiber 5g
Sugar 9g
Protein 28g

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