Pin This Ham and Cheese Croissant Breakfast Casserole is my ultimate solution for lazy weekends or big brunch gatherings. Buttery croissants soak up a creamy egg custard dotted with savory ham and layers of gooey cheese. All it takes is a few minutes to assemble before you pop it in the oven to create a bubbling, golden breakfast that feels much fancier than the effort involved. Whether feeding a crowd or prepping breakfast ahead, this casserole never fails to bring everyone to the table fast.
I started making this after a holiday when we had leftover croissants and ham that were too good to toss. Now it is the brunch recipe my friends ask for whenever they visit, and my family loves how we can change it up.
Ingredients
- Croissants: provide rich, flaky contrast to the creamy custard choosing day-old or lightly toasted keeps things from getting soggy
- Whole milk and heavy cream: give the casserole its tender custard savor the richness by choosing the freshest milk and cream you can find
- Eggs: set the custard and bring everything together large, fresh eggs produce a silkier texture
- Shredded cheddar cheese or Gruyère: for extra flavor both melt beautifully with bold, tangy notes buy blocks and shred right before baking for best melt
- Shredded mozzarella cheese: offers a milder creamy stretch use whole milk mozzarella for better texture
- Diced cooked ham: brings smoky heartiness choose thick-cut deli or leftover roast ham for flavor and texture
- Green onions: add freshness and subtle bite seek crisp stalks with bright green tops
- Dijon mustard: for depth and gentle sharpness a premium Dijon brings complexity
- Black pepper and salt: season and balance flavors freshly ground pepper and kosher salt work best
- Ground nutmeg: optional but adds warmth and a hint of sweetness grate your own nutmeg if possible
- Unsalted butter: for coating the baking dish to prevent sticking and ensure easy serving
Instructions
- Preheat and Grease:
- Set your oven to three hundred fifty degrees Fahrenheit or one hundred seventy-five Celsius and butter a nine by thirteen inch baking dish thoroughly so nothing sticks and the bottom crisps
- Layer the Croissants and Fillings:
- Distribute croissant pieces in the buttered dish letting them overlap a bit Sprinkle the diced ham evenly over every corner then top with shredded cheddar mozzarella and green onions so each bite gets a little of everything
- Prepare the Custard:
- In a large bowl whisk together eggs whole milk heavy cream Dijon mustard salt pepper and nutmeg if using Whisk until the mixture is smooth and creamy making sure eggs and cream are fully combined
- Soak and Assemble:
- Pour the custard evenly over the croissant mixture Gently press the croissants down with a spoon or your hands so they soak up the custard Wait ten minutes while the croissants absorb the liquid you want them saturated but not soggy
- Bake:
- Move the casserole uncovered into the oven Bake for thirty-five to forty minutes until the top is golden the edges are set and the center just jiggles slightly Check at thirty-five minutes the surface should be puffed and lightly browned
- Cool and Serve:
- Remove the casserole from the oven and let it rest five minutes Slice and serve straight from the dish for best flavor while warm
Pin I adore the buttery croissants in this recipe Sometimes I snag the discounted day-old batch from the bakery just for this purpose My kids love swirling their forks through the crispy cheesy layers and it always reminds me of cozy mornings gathered around the table
Storage Tips
Cool the casserole completely before covering and refrigerating Leftovers will keep in the fridge for three days Just microwave a square for a breakfast that still tastes freshly baked If you want to freeze wrap portions tightly in foil then reheat in the oven for a crisp texture
Ingredient Substitutions
You can swap the ham for breakfast sausage turkey or bacon Or leave out meat entirely and add sautéed mushrooms or fresh spinach Gruyère or Swiss cheeses give a nuttier flavor while a sprinkle of chives or herbs makes it more vibrant
Serving Suggestions
Serve slices with fresh fruit or a mixed green salad for balance If hosting brunch add a light citrus salad or side of roasted potatoes This casserole also pairs well with cold brew coffee or orange juice
Cultural and Historical Context
Breakfast casseroles like this became popular in American home kitchens for their simplicity and ability to feed a group In my Midwest family it is a staple for holidays and weekend sleepovers making guests feel welcome and spoiled
Seasonal Adaptations
For summer stir in fresh tomatoes and basil In the fall try caramelized onions or roasted squash Winter calls for extra cheese and occasional crumbles of bacon
Success Stories
One friend made this using sourdough rolls when croissants ran out and it worked deliciously Another swapped in feta and sun-dried tomatoes for a Mediterranean twist It is always a conversation starter at family brunch
Freezer Meal Conversion
To freeze assemble the casserole without baking Wrap tightly and freeze for up to two months Thaw overnight in the fridge then bake as usual for an easy hot breakfast
Pin This casserole is foolproof and always makes breakfast special. Enjoy the leftovers or customize for your next family gathering
Recipe Questions & Answers
- → Can I prepare this dish ahead of time?
Yes, assemble everything the night before, refrigerate, and bake fresh in the morning for convenience.
- → Is there a vegetarian option?
You can omit the ham and replace it with sautéed mushrooms or spinach for a meatless version.
- → Which cheeses work best in this bake?
Cheddar offers classic flavor, while Gruyère or Swiss bring extra richness and melt beautifully.
- → What pairs well with this breakfast dish?
Serve slices alongside fresh fruit, citrus, or a crisp green salad for balance and freshness.
- → How do I know when it is fully cooked?
The top should be golden brown and the eggs set; texture will be firm yet tender when sliced.
- → Can I use day-old croissants?
Day-old or lightly toasted croissants work best, soaking up the custard without becoming soggy.