Name: Ham & Swiss Egg Casserole
Ingredients: 16 large eggs; 2 cups 2% milk; ½ tsp salt; ¼ tsp ground nutmeg; 4 cups shredded Swiss cheese; 8 oz. sliced deli ham (chopped); 4 croissants (torn into 1 + ½-inch pieces); 1 Tbsp minced chives

Bacon, Kale, and Egg Grandma Pie

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Thank you PureWow for the recipe!

Ingredients

2 Tbsp extra-virgin olive oil (plus more for drizzling)
Fine cornmeal (for dusting)
Two 16-oz. balls of pizza dough (room temperature)
2 oz. Gruyere cheese (coarsely grated)
4-5 pieces thick-cut bacon
½ large bunch kale (trimmed, chopped, or torn)
Red pepper flakes
Sea salt
4 fresh eggs
Smoked sea salt
Freshly ground black pepper
Chives

Instructions

Preheat your oven to 425°F and place the rack on the bottom of your oven. Brush a baking sheet with olive oil and sprinkle it lightly with cornmeal.
Gently stretch the pizza dough with your hands, being careful to not break it or tear it. Press the dough into the pan, stretching it to fill half of the tray into the corners. Repeat this with the other half of the dough so that the entire tray is covered. Press the dough together lightly to create a seam. Top the dough with the cheese, bacon, kale, and a generous pinch of red pepper flakes. Drizzle everything with olive oil and sprinkle it with sea salt.
Bake the dough for about 8 minutes. The bacon should be crispy and the kale should be wilted, but not too dark.
Open the oven door, pull the rack out, and crack the eggs onto the pizza. Bake until the egg whites are set and the yolks are still slightly soft, 5-7 minutes. Drizzle with more olive oil and sprinkle smoked sea salt, black pepper, and chives. Serve warm.

Find it online: https://shesafullonmonet.com/cozy-winter-breakfast-recipes/

Bacon, Kale, and Egg Grandma Pie

Ingredients

2 Tbsp extra-virgin olive oil (plus more for drizzling)

Fine cornmeal (for dusting)

Two 16-oz. balls of pizza dough (room temperature)

2 oz. Gruyere cheese (coarsely grated)

4-5 pieces thick-cut bacon

½ large bunch kale (trimmed, chopped, or torn)

Red pepper flakes

Sea salt

4 fresh eggs

Smoked sea salt

Freshly ground black pepper

Chives

Instructions

Preheat your oven to 425°F and place the rack on the bottom of your oven. Brush a baking sheet with olive oil and sprinkle it lightly with cornmeal.

Bake the dough for about 8 minutes. The bacon should be crispy and the kale should be wilted, but not too dark.

Open the oven door, pull the rack out, and crack the eggs onto the pizza. Bake until the egg whites are set and the yolks are still slightly soft, 5-7 minutes. Drizzle with more olive oil and sprinkle smoked sea salt, black pepper, and chives. Serve warm.