Ham and Cheese Croissant Bake.
Stepping up our holiday breakfasts with this Ham and Cheese Croissant Bake. Buttery croissants, Brie cheese, prosciutto, and mushrooms, all tossed together in a mustard “cream” sauce, then baked to golden, cheesy perfection. This a cross between your favorite ham and cheese croissant sandwich and your mom’s old school Christmas morning strata. It feels extra fancy but is actually SO EASY, and of course, SO DELICIOUS. Bonus, it’s just as good for breakfast as it is dinner. And the best part? You can prep this croissant bake in advance, then bake it off just before you’re ready to serve. Perfect for holiday entertaining!
This post is sponsored by Pyrex.
There are only two days left until Thanksgiving and oddly I am more prepared than ever. Why? Because I’m not cooking! Well, I mean, I will be cooking, but this year I won’t have our usual huge crowd. My family will be a bit split up (which is the weirdest thing). This is the first year in…ever…that I won’t be with them. It’s also the first time in many years that I will not be roasting a turkey on Thanksgiving Day. It’s OK though, I’ve already roasted two whole turkeys this month alone. Plus, there’s a very good chance I will do so again on Christmas. So, don’t you guys worry, I am not bummed.
All that said, while my family will be in Tahoe over Thanksgiving, almost everyone is currently here in Colorado now. My brothers have taken over my parent’s house. They’ve been making their way over to the HBH studio barn…just down the hill a little way…and requesting food and drink at least once a day. It’s the busiest time of year for us right now, but I just can’t say no to them.
Since everyone is here, I’ve been looking to make more casseroles and bakes that feed our large crew and are easy to throw together. I’ve already made this one pot spicy pesto bake rigatoni twice in the last week. To switch things up a bit, I wanted to give the classic ham and cheese sandwich a fresh new update.
Which brings me to this cheesy bake that’s great for everything from breakfast to dinner. It’s rich, indulgent, and perfect for feeding friends and family.
With nine plus people in my family, I rely heavily on my Pyrex Deep baking dishes throughout the holidays. I love the added depth these dishes provide. I can conveniently layer food in them and easily feed the family…and friends. The new Pyrex Deep are the deepest glass baking dishes out there. They hold up to 50% more than any current glass bakeware. Obviously, they’re perfect for things like pasta bakes and lasagna. But I also love using them for pretty layered dips and desserts.
You can find Pyrex Deep baking dishes at Walmart and Pyrexhome.com.
Here is how to make this ham and cheese croissant bake.
The process is pretty simple. Toast some store-bought croissants in the oven to add a little crispness to them.
While that’s happening, make the mustard cream sauce, which is a simple mix of mustard, cream, eggs, and herbs. When the croissants are toasted, toss them in the sauce along with caramelized mushrooms, prosciutto (or deli ham), and cheese. Layer the croissant and cream in the Pyrex Deep, then bake.
Simple right? Yes, and SO GOOD.
But hold on, there’s more…
The two ingredients you need most…
Creamy Brie cheese and just a touch of everything bagel spice.
First, the brie. It’s not traditional in a ham and cheese sandwich, but I also have Brie in my fridge this time of year and love using it in my recipes to make them feel just a bit more special. Of course, you can really use any cheese you love. But we’ve found the Brie to really take this simple bake from good to incredibly delicious.
Second, everything bagel spice. No, you don’t NEED this, BUT it adds so much. You can mix up your spice blend or pick up some from Trader Joe’s, Whole Foods, or order via Amazon.
This is a great dish to prepare ahead of time for holiday guests. We love enjoying this for breakfast, but it’s also great as a dinner too. Either way, it will be loved by everyone.
I mean, it’s pretty hard not to enjoy buttery croissants, cheese, and ham all baked together. It has the perfect marriage of French flavors. If you don’t already have your Black Friday brunch recipe lined up, add this to the menu. Chances are you’ll have all the ingredients in the kitchen anyway. This dish is also a great way to use up anything leftover from Thanksgiving Day…just throw it in!
If you make this ham and cheese croissant bake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ham and Cheese Croissant Bake
Prep this croissant bake in advance, then bake it off just before you’re ready to serve. Perfect for holiday entertaining!
Ingredients
- 12 cups (about 12-16 croissants) roughly torn, day-old croissants
- 2 tablespoons salted butter, thinly sliced
- 2 tablespoons extra virgin olive oil
- 2 cups mixed mushrooms, roughly chopped
- kosher salt and pepper
- 2 cloves garlic, minced or grated
- 2 tablespoons fresh chopped thyme (or 2 teaspoons dried thyme)
- 1 cup heavy cream
- 1 cup whole milk
- 3 large eggs, beaten
- 2 rounded tablespoons dijon mustard
- 1/2 teaspoon cayenne pepper, using more or less to our taste
- 3 ounces deli ham or prosciutto, torn
- 4 ounces creamy Brie cheese, cubed
- 1/2 cup shredded Swiss or fontina cheese
- 2 tablespoons everything bagel spice (optional)
Instructions
-
1. Preheat the oven to 350 degrees F. Grease a 9 x 13-inch Pyrex Deep baking dish.
2. Arrange the torn croissants in the baking dish and lay 2 tablespoons of thinly sliced butter over the croissants. Transfer to the oven and bake 5-8 minutes, until the croissants are lightly toasted.
3. Meanwhile, heat the olive oil In a large skillet over medium heat. When the oil shimmers, add the mushrooms, season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Add the garlic and thyme, cook an additional minute. Remove from the heat and set aside.
4. In a large bowl, whisk together the cream, milk, eggs, mustard, cayenne, and a pinch each of salt and pepper. Add the toasted croissants, mushrooms, ham, and Brie cheese, gently toss to combine. Pour the mixture back into the casserole dish. Top evenly with Swiss cheese and sprinkle with everything spice.
5. Cover the dish with foil and bake for 30 minutes. Remove the foil, then continue baking for another 10-15 minutes or until the croissants are golden on top. Serve warm.
Recipe Notes
To Make a Few Hours Ahead: This can be made assembled a few hours ahead of time and kept in the fridge. Allow the stuffing to come to room temperature before baking.
To Make a Few Days Ahead: complete the recipe through step 3. Toss the mushrooms and croissants together. Store in a sealed container in the fridge for up to 3 days. When ready to assemble, remove from the fridge. Continue on with step 4, tossing the croissants + mushrooms with the egg mix, then assemble in baking dish. This can be done up to 4 hours ahead of time. Bake as directed.
{This post is sponsored by Pyrex. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
Our Favorite Recipes
Turkey and Wild Rice Pot Pie.
this looks so so so good, I’d eat this for sure!!
I am so glad you like this! Thank you Ruth! xTieghan
Hi Tieghan,
This sounds wonderful but I got a bit confused by the recipe notes – not sure if they were mixed up with another recipe or some ingredients were missing. In either case, thank you! This sounds so good! Can’t wait to try it! Happy Thanksgiving!
Happy Thanksgiving to you as well! Thank you so much Pat! xTieghan
This looks great! Please make this on your stories this week!
I will try! I am so glad you like this Ashley!! xTieghan
I just made your french toast croissant dish again for a potluck at work this week to RAVE reviews. Was just wondering about a savory version and you clearly read my mind! I don’t have company in the morning around Thanksgiving but this looks like a GREAT Christmas morning dish!
Also, agree with the other poster that there are some issues with the “Make a few days ahead” instructions. You might want to take another look at it. For one, you don’t mention kale anywhere else in the recipe 🙂
Hi Alix! That is so amazing to hear how well this turned out for you! Thank you so much! Have a wonderful Thanksgiving! xTieghan
This looks absolutely AMAZING!!!
I am so happy to hear that! Thank you Arpita! xTieghan
Like this one a lot. Perfect for this weekend.
Thank you Joyce! I am so happy to hear that! xTieghan
This recipe looks amazing. Unfortunately my new son in law hates mushrooms, any suggestions for a replacement?
Hey Ann! You can simply omit the mushrooms and use 2cups roughly chopped spinach. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Was there originally kale in this recipe? (See make ahead directions) I’m deathly allergic to mushrooms and was going to ask if kale or spinach could be used in its place, but I think I may have found my answer! Do the mushrooms provide flavor for this recipe or bulk for fullness? I’m hoping flavor so I can use something else!
Hey Keri! So sorry, that was a typo. You can certainly use kale or spinach in place of the mushrooms. That is delicious!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
This recipe looks yum – looking forward to trying!
Thanx for making options to have measurements in metric, makes it a lot easier for those who read in metric!
I am so glad you like this and I hope it turns out amazing for you Harriet! xTieghan
really great
Thank you Ken! xTieghan
Made this with leftover spiral
Ham and croissants from thanksgiving. It was amazing!
Thank you so much Bianca! I am so glad this turned out so well for you! xTieghan
Your recipes are always so homely and wonderful! I’d love to know how you stay in shape eating all these rich foods haha.
Thank you so much Asher! It is all about balance! xTieghan
Made this last night and it smells heavenly in and out of the oven. Definitely a make again! Great for dinner and/or breakfast. We’re already salivating this morning thinking about the leftovers!
Wow that is so great! Thank you for trying this Annette! xTieghan
The flavors were awesome but the bread was soggy. I think it’ll be great as leftovers. I used spinach instead of mushrooms and that was a good call. I used 12 croissants.
Hi Rolanda! I am glad you enjoyed this! Are there any questions I could help you with? xTieghan
I’m so excited to make this today! Do you think it’s necessary to split the recipe into two pans since I don’t have a deep 9×13?
Hey Jenni! I think a normal 9×13 inch pan will still work great. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
YUM!!
This recipe baked up beautifully! I made a half recipe and used what I had on hand so that was shredded guyere instead of brie, cubed ham, and torn, fresh spinach instead of mushrooms.
It was easy to assemble and bake and very yummy! Thank you for a great recipe! I’ve sent it out to a few friends already. And I just bought your latest cookbook for my daughter for Christmas!
Thank you so much! I am really glad this turned out so well for you! Also, I hope your daughter loves the book!! xTieghan
This was fabulous. I made it for my tennis brunch! They all wanted the recipe a sure sign they loved it and would make again!! They went back for second!!
That is so amazing to hear! Thank you so much for trying this Pamela! xTieghan
This looks amazing! Trying to come up with a Gluten Free version and am wondering if you have any suggestions? Would a GF french baguette be too thick of a bread for this recipe?
HI! I would recommend using your favorite softer GF bread. I worry a baguette is a little too crusty, but it could work. Is it large or long and skinny? You just need a bread you love, so anything you enjoy should be great. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Hi Tieghan! I want to make this for a work breakfast later this week. In the recipes notes for making it a few hours ahead– how many hours would be too many hours? Would refrigerating overnight work?
HI! Yes, you can refrigerate overnight, then bake in the morning. That works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
This looks delicious! I’d like to make this for Christmas morning but we’re having honey baked ham for dinner Christmas evening… is there another meat you would recommend?
HI! You can use cooked bacon or ground Italian sausage or you can omit the meat all together. Either will be great! I would just omit the meat personally. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Hi Tieghan,
I finally found time to make this moth watering recipe but, like another poster said, it turned out a bit soggy. Did you use the large croissants or regular sized ones? Any chance you can make a video? I want to make this for Christmas morning and need to figure out what I’ve done wrong! Thanks so much!
PS The recipe has the thyme and garlic added when cooking the mushrooms as well as adding it to the bowl of milk, cream, etc.; did we need to 1/2 or double those ingredients to incorporate them twice? Thank you!
HI! I use larger croissants, but I tested out the recipe once more after some readers had trouble. I ended up reducing the milk a bit and I think the recipe should work much better for you now! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Hi there! Can’t wait to make this for breakfast on Christmas day. Your recipes are AMAZING!! I was hoping to have the entire dish prepped one day ahead (just ready for the oven). Would you recommend this, or no? Thank you!!
HI! Yes! I do recommend this. It works very well to prep ahead of time, then bake later. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
I have this in the oven cooking now and it will be served at brunch tomorrow… Can’t wait to taste it! I believe there’s an error in the recipe, as it calls for garlic and thyme twice, both in the mushroom cooking portion and again in the egg mixture portion without specifying how much at each juncture.
Hi! The recipe is fixed! Thank you for letting me know! xTieghan
Hi. Has anyone made this with all cream instead of both milk and cream? (Too rich? Or is that possible?!)
HI! I would think that cream should work just fine and be really rich and creamy too! Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan
Hi! How would you suggest halving the recipe? 1 egg or two? Any other suggestions for reducing the amount? Thanks!
HI! I would use 2 eggs, then halve all the remaining ingredients. Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan
Making it now! So far so good! Well see when it comes out of the oven and gets the taste test!!??
I hope you loved this! Thank you so much! xTieghan
This was excellent – made this Christmas morning. Perfect flavor. The cayenne was the perfect amount of underlying heat to balance the food. Really excellent – was a huge hit and super easy to make! Will definitely be making again! Thanks Tieghan for a great recipe, as always!
That is so great to hear! Thank you for trying this recipe, Brittany! Merry Christmas! xTieghan
Hi, do you have any experience with freezing this? Wondering if I should bake first then freeze for later or just assemble then freeze. Please let me know if you have any suggestions. Thanks!
HI! I would bake, then freeze! I think that should be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan
Made this for Xmas morning breakfast and it was a huge hit. So delicious.
I am so glad these turned out so well for you Jennifer! Thank you and Merry Christmas! xTieghan
Made this ahead of time for Christmas morning….was amazing! I used prosciutto instead of ham.
So glad these turned out so well for you Paula! Thank you! xTieghan
I am a huge fan of your website and cookbooks and visit your site nearly daily to see what I’ll be making for dinner that night. I made this recipe for a New Years Day brunch and prepped it a day ahead. I used 9 croissants (from Trader Joe’s) since that filled up my 10 x 15 Pyrex dish and followed your recipe. I was disappointed in how dry it turned out. I was only able to put about a third of the croissants into the mix before turning it out in the baking dish. Next time I may double the mix. Otherwise, it was very very good. Thank you!
Thank you Kristen! I am so glad this turned out so well for you! xTieghan
I made this for my family brunch last weekend and it was such a hit! The hint of cayenne is a nice, spicy surprise.
Thank you Brandi! That is so amazing! xTieghan
This recipe is amazing and has become one of my family’s favourites!!! Highly recommend it for brunch 🙂
That is so great to hear! Thank you Ana! xTieghan
This recipe is amazing and has become one of my family’s favourites!!! Highly recommend it for brunch 🙂 I love making it ahead and having it re y to bake when my guests arrive.
Looks amazing but wondering what could be substituted for the Brie? Or just omit?
Thanks so much!
Hi Lindsay! You can use your favorite cheese or just omit the brie all together. Either will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Just realized dont have brie-hubby ate it last night what can use instead?
HI! Use whatever cheese you do have on hand that you enjoy. Anything will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This will definitely be added to the breakfast dish rotation! I thought this dish is an awesome savory breakfast food and easier to make then I originally thought.
I used ground thyme, shredded swiss, and deli ham.
Thank you so much! I am really glad this turned out so amazing for you! xTieghan
We LOVED this recipe, but I did it a bit different, I broke up the croissant into bite size pieces along with the ham, it was a hit, it was almost all gone that morning!
Wow that is so amazing to hear! Thank you for trying this one Jenni! xTieghan
Hi Tieghan! I want to make this for my mom for Mother’s Day brunch but she doesn’t eat ham/pork for religious reasons. Could I substitute deli turkey instead? Thanks for your advice!
Hi Amira! Yes that should work great! I hope you love this recipe! xTieghan
Surprised my mom and made this as a Mother’s Day brunch, and she could not stop raving about it for the rest of the day! She told both my brothers (better luck next year) and my grandparents just how delicious it was. The creamy somewhat sweet taste of Brie is the perfect pair for the saltiness of the prosciutto and earthiness of the mushrooms. A more refined take on the classic holiday casserole that is approachable for all cooking levels. A huge winner that will be made time and time again. I can’t wait for leftovers tomorrow (I’m surprised we even have any)!
Haha wow that is really amazing to hear Casey! Thank you so much!! xTieghan
Looks SO GOOD, and everyone loves ham & cheese!
Thank you Amy! xTieghan
Hi, I’ve made this recipe twice before and loved it so much. I was planning on making it today for lunch and already have everything I need except for cream- how would you suggest going about it ?
thank you!!
Hi Rosie,
I would go ahead and use an additional cup of milk in place of the cream. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I store (freeze) them for a few days and reheat? Also, what would be the reheating process? I am thinking of making it for my husband so he could have a grab and go breakfast.
Hi Brandy,
I would recommend wrapping them in foil to reheat at 300 for about 15-20 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Absolutely delicious! Was a total hit and followed the instructions exactly as written. A beautiful looking and tasty dish, highly recommend! Topped with gruyere cheese and it was wonderful!
Thank you so much Asha! xTieghan
Is it possible to switch the ham with bacon? What cooking time would you recommend? And how many bacon slices would you recommend replacing it with? Loved your berry cream cheese French toast recipe and can’t wait to try this one out! 💞
Hey Sarah,
Sure bacon would be great! I would use about 12-16 pieces of bacon. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi there!
Absolutely love your recipes!
For this one…could I turn it into a dinner and switch out the croissants for noodles? If so would I need to make any adjustments or just add cooked noodles instead of croissants?
Thank you!!
Sarah
Hey Sarah,
Sorry I’ve not tried this and it would be a completely different recipe so I am unsure of what the results would be. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this for brunch today! The sautéed mushrooms really give this dish amazing flavor! Thanks for sharing yet, another, delicious recipe @halfbakedharvest
Thank you for trying this Sheri! I am really glad this turned out so well for you! xTieghan
Question- are. you recommending 12-16 full-sized croissants in this recipe? That seems like a lot for 6 people. I know Whole Foods sells mini croissants in packs of 12. I’m wondering if that is sufficient. Thank you.
Hey Maureen,
Yes, the recipe is correct:) I hope you enjoy the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Can this recipe be frozen?
Hey Rachel,
Sure you could freeze before baking. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
I tried this using some kinda stale cheese bread and it turned out incredible!! Making it again this week with croissants this time. I’m so excited! Thank you!
Thank you Ashley! xTieghan
Made this ham and cheese strata today and it was OUTSTANDING! Definitely, will be doing this again!!!
Thank you so much Elizabeth! xTieghan
My big mistake, didn’t cover dish with foil in the oven, so was not set properly and didn’t look anything like the pic, they were still tasty but not crisp at all. Need to recipes fully!!’ But interesting dish.
Hey Elaine,
Thanks for giving the dish a try! Happy Holidays! xTieghan
I made this for Christmas morning! It was so easy and such a crowd pleaser!
Hey Elle,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
Made this for Xmas morning and we now have a new tradition! Delicious. Lucky to live in same town as King Arthur Flour HQ so used some day old KAF bakery bread and added some sautéed spinach.
And I was lucky enough to get HBH Super Simple under the tree today!
Thank you for your wonderful recipes that feed my family’s tummies and souls!
Hey Elizabeth,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
Amazing!
Thanks so much Sarah! xTieghan
10/10 recipe! Made this morning for New Years brunch. I used brioche because the store was out of croissants, 1/2 and 1/2 instead of heavy cream and leftover Christmas ham. Everything else the same. This may be my favorite HBH recipe yet!
Hey Jessica,
Thanks so much for giving the recipe a try, I am thrilled it was a hit! Happy New Year! xTieghan
Made this for a holiday breakfast, fed 4 hungry men/boys with it. Comments were “very filling”, “Delicious!” “Stuffed!” “I can’t eat any more!” Finally, we have some breakfast leftovers everybody can look forward to. Thanks, Tieghan for making the holidays special and helping me feed boys to satisfaction! xoxo
Hey Elif,
I am so glad the recipe was enjoy, thanks so much for giving it a try! Happy New Year! xTieghan
Kids at home for digital learning and I just made this for lunch. They kept saying how good it is with every bite. Used guyere instead of brie cause that’s what I had. Seriously, so darn good!
Hey Rachelle,
I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan
I made this today for a brunch get together and it was a hit! I accidentally added an extra tablespoon of Dijon and it still tasted great. I also used spinach instead of mushrooms and a mix of gruyere and sharp white cheddar I had on hand. Otherwise, I just followed the recipe as written (baked the full time given). Very tasty! Will make again.
Hey Amy,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
This is an amazing recipe!! I left a more detailed, helpful review, but because there’s WAY too much going on on this website – way too many ads – the page keeps having to reload and actually froze my browser earlier. Instead of typing it all out again, which is a shame because I had some tips to help other readers, I’d just ask you, Tieghan, to revisit your ad strategy on this site. It makes for an awful user experience, but your content is SO good! I know you have to make a living and you DESERVE it – but it wouldn’t hurt to remove one or two and make for a far better reader experience. Seriously, go to your site and try to make a recipe and you’ll see how often it has to refresh because it’s just too much. I’m on a macbook pro 2019. That’s all, before it crashes again!!
Hey Kate,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Sunday:) xTieghan
Is there a way to make this vegetarian? Could I substitute tomatoes for the ham?
Hey Talia,
Sure, you could really use a combo of veggies here. I hope you love there recipe, please let me know if you have any other questions! xTieghan
Made this and it was awesome! Couldn’t find croissants (major TX snowstorm) so used Trader Joe’s Everything but the Bagel ciabatta rolls and it was super tasty! Thank you!
Hey Mackenzie,
I am so glad you have enjoyed the recipe, thanks so much for making it! Have a great week! xTieghan
Delicious!!! However, this took forever to set up! It baked for 90 minutes in the oven before I switched it to the convection oven for another 20! But the results are wonderful!! Well worth the wait.
Hey Randi,
I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan
This recipe is easy & oh soooo delicious!! Everyone, including the guys in our family, loves this casserole. Great job!
Hey Mary Ann,
Thank you so much for giving this recipe a try, I am thrilled that it was enjoyed! Have the best weekend☀️ xTieghan
Hi! I might make this for Easter! Our family is not a fan of mushrooms. Any suggestion for a substitute? Maybe asparagus?
Hey Meg,
Really any veggie you like will work here, asparagus would be great! I hope you love the recipe, let me know how it turns out! xTieghan
This was the BOMB!!! Made it for Easter brunch, and it was gone in one sitting. Thanks for sharing your amazing gifts so the rest of us can enjoy them!
Hey Annie,
Thanks so much for making this recipe, I am so glad that it was enjoyed! xTieghan