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Spray a 9x13 inch oval baking dish with cooking spray.
Slice the croissants and assemble sandwiches by spreading each with mustard and filling with ham and cheese. Each croissant gets 2 slices of ham and 1 slice cheese.
Arrange croissant sandwiches by shingling them into the casserole dish.
In a medium bowl beat eggs, add milk and salt and pepper, and mix well. Pour over the sandwiches and cover the dish with foil. Weight the top with a plate or cookie sheet to submerge sandwiches in the custard and refrigerate at least 4 hours or overnight.
Preheat oven to 350º F. Bake, covered with the foil, for 30 minutes. Remove foil and bake an additional 30 minutes.