This recipe is sponsored by ALDI
So you love brunch, too?
And you stand in support of Swiss and Gruyere cheese, brown sugar ham, caramelized onions, and spinach baked into creamy eggs and topped with a crispy golden croissant topping?
Okay, yes. Welcome. You and I are on the same team.
First off, ingredient list.
ALDI is our hero today. Everything you see above came from ALDI. Not only did this haul give us some good organic, fresh, delicious ingredients to work with for our brunch bake – it also saved me (and you!) a chunk of cash money.
- Simply Nature Grade-A Organic CageFree Eggs
- Organic spinach
- Village Bakery croissants (but if you want to get fancy, there are some Specially Selected Herb and Cheese Croissants at ALDI this spring and yes they would be amazing here)
- Happy Farms Preferred Swiss and Gruyere Shredded Cheese
- Onions for caramelizing (swoon)
- Appleton Farms Spiral Sliced Double Glazed Brown Sugar Ham which is so good that it specifically got compliments when I made this for friends.
Also very important to note that not only did I get this whole haul from ALDI, I also got it delivered RIGHT TO MY FRONT DOOR through the miracle that is Instacart.
If you’re a first-time ALDI Instacart shopper, you can grab $10 off your first three ALDI orders of $35 or more with the code ALDIPOY.
Dear ALDI, .
Okay, here’s the rundown.
First up, caramelize your onions.
Then toss with some browned ham and spinach in a casserole dish.
Sprinkle that cheese in there like it’s your job, pour eggs in, and top with your torn-up croissants. (Don’t worry, you’ll have enough leftover croissants for straight-up butter and jam croissant eating with coffee. Brunch appetizer. We aren’t savages here.)
Wrap in foil, bake that guy up, and pull it out of the oven juuuust before it’s fully cooked. I am kind of sensitive about overcooked eggs and I really recommend undercooking slightly and letting this one finish gently by just resting on the counter for a few minutes.
Will you be the belle of the brunch ball? Yes.
Are you cool as a cucumber for how easy this whole thing was? Double yes.
This is PRIME easiness and deliciousness for your Easter brunch, friends.
All you do is win. Eggs, cheese, ham, and croissant brunchy style.
- 2 tablespoons olive oil
- 1 large yellow onion, sliced thinly
- 2 1/2 cups diced ham (love the Appleton Farms Spiral Sliced Double Glazed Brown Sugar Ham from ALDI)
- 2–3 ounces fresh baby spinach
- 1 cup shredded cheese (obsessed with the Happy Farms Preferred Specialty Shredded Swiss and Gruyere Cheese from ALDI! so genius)
- 12 eggs (love the Simply Nature Organic Cage Free Large Brown Eggs from ALDI)
- 1/2 cup milk
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- pepper to taste
- 5–6 mini croissants, torn into small pieces (ALDI Village Bakery Mini Croissants – yum)
- 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?)
- 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.
- Eggs: Whisk eggs with the milk, dijon, salt, and pepper.
- 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.
- 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!
Make Ahead: Yes, you can make this ahead of time! I like to do steps 1 and 2 the night before, and then everything else day-of. The only part I would not recommend doing ahead of time is letting the croissant pieces soak in the egg mixture overnight.
Pan Size: My favorite version of this was in a casserole dish that was slightly smaller than 9×13 – the pieces were a little thicker and it took closer to 40 minutes to bake.
- Category: Breakfast
- Method: Bake
- Cuisine: American
Thank you to ALDI for sponsoring this post!