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Pampered Chef: Ham cheese croissant bake !!!

  1. :) I've seen you write about ham and cheese croissant bake, I searched for it and it only has weight watcher points...thats great but no recipe. Can some one let me know it.
    Thank you
     
  2. ltkacz

    ltkacz Guest

    Fall Winter Season's Best

    You can find it in the Fall/Winter 2005 Season's Best.
     
    Oct 5, 2005
    #2
  3. sorry, we have different recipes over here. :(
     
  4. Laurenncraigory

    Laurenncraigory Member

    422
    0
    Here you go...directly from consultant's corner!

    The Pampered Chef ®
    Ham & Cheddar Croissant Bake
    Recipe


    4 large croissants (about 3 ounces each)
    6 ounces deli ham, diced
    1/2 cup diced green bell pepper
    1/2 cup chopped onion
    1 cup (4 ounces) shredded cheddar cheese
    2 plum tomatoes, sliced
    6 eggs
    2 teaspoons Dijon mustard
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper
    11/2 cups milk



    Preheat oven to 350°F. Lightly spray Deep Dish Baker with nonstick cooking spray. Slice croissants from top to bottom into 1/2-inch slices using Serrated Bread Knife. Set aside 16 of the largest slices. Cube remaining slices and place in bottom of baker.


    Dice ham and bell pepper using Chef's Knife. Chop onion using Food Chopper. Heat Small (8-in.) Sauté Pan over medium heat until hot. Add ham, bell pepper and onion; cook and stir 3-4 minutes or until tender. Spoon ham mixture over croissant cubes and sprinkle with cheese. Arrange reserved croissant slices in an overlapping circular pattern around edge of baker. Using Ultimate Slice & Grate fitted with v-shaped blade, slice tomatoes. Tuck tomato slices between croissant slices.


    In Classic Batter Bowl, whisk eggs, mustard, salt and black pepper using Stainless Whisk. Pour milk into Small Micro-Cooker®; microwave on HIGH 1 1/2 minutes or until hot. While continually whisking, slowly add milk to egg mixture until well blended. Carefully pour egg mixture over croissants. If necessary, lightly press croissants down to coat.


    Bake 30-35 minutes or until top is golden brown and eggs are set in center. Remove from oven to Stackable Cooling Rack; let stand 10 minutes.



    Yield: 16 servings or 20 sample servings


    Nutrients per serving: Calories 170, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 110 mg, Carbohydrate 12 g, Protein 9 g, Sodium 430 mg, Fiber less than 1 g


    Cook's Tip: Large croissants can be found in the bakery section of most grocery stores.


    Shopping List
    4 large croissants (about 3 ounces each)
    6 ounces deli ham
    1 small green bell pepper
    1 small onion
    1 cup (4 ounces) shredded cheddar cheese
    2 plum tomatoes
    6 eggs
    2 teaspoons Dijon mustard
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper
    11/2 cups milk

    Cook’s Tip: Large croissants can be found in the bakery section of most grocery stores.

    © The Pampered Chef, Ltd.,
     
  5. dawn424383

    dawn424383 Member

    186
    0
    Has any one made this? I have a brunch show coming up, and thought it would make a great demo recipe, but I'm a little confused on how it is supposed to look. I get confused at the "arrange croissant slices in an overlapping circular pattern - then tuck tomato slices between croissant slices" step. Does any one know how to explain this so it makes sense to me?

    Thanks,

    Dawn Trudell
    Independent Kitchen Consultant
    Fort Wayne, IN
    www.pamperedchef.biz/dawntrudell
     
    Oct 6, 2005
    #5
  6. pamperedchristine

    pamperedchristine Member Gold Member

    86
    0
    I wouldn't do this for a demo - it takes too long too cook/cool.

    All I did was arrange the croissants standing up pointing towards the middle of the stone - and then stood up the tomato slices in between the criossants.

    It tasted decent, but I decided not to do it for a demo - it looks a little mushy/messy when you try to serve it.
     
  7. ltkacz

    ltkacz Guest

    I would do this for a demo

    It was easy to make, showed a lot of products. Yes it does take a bit of time to make - but you can get all your orders taken during that time.

    I love this recipe.
     
    Oct 6, 2005
    #7
  8. dawn424383

    dawn424383 Member

    186
    0
    Thank you for your advice, but I guess I still don't understand what it's suppose to look like. I'm one of those who needs a picture. :p Should it look like a wagon wheel or do the croissant pieces go around the outer edge to make a "crust" that kind-of looks like a deep dish pizza? I'm still confused. :confused:

    Dawn Trudell
    Independent Kitchen Consultant
    Fort Wayne, IN
    www.pamperedchef.biz/dawntrudell
     
    Oct 6, 2005
    #8
  9. adventurechef

    adventurechef Member

    172
    0
    Ham & Cheese Croissant Bake

    I have made this, not for a show but for family. It was yummy, but I thought it was a bit runny. Anytime I make quiches or frittatas they always are too runny for me so I leave them in the oven longer. It might have too long a baking time for a show.

    As for arranging the croissant slices and tomatos. I took this as alternating and overlapping croissant slices and tomato slices around the outside of the baker overtop of the mixture. This is similar to arranging apple pie slices or scalloped potato slices to look artsy. Everyone said it looked good and tasted good.

    I would make this again for a weekend breakfast or as a dish to take to a brunch.
     
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