Ham Cheese Croissant Breakfast Casserole (Print)

Croissants, ham, and cheese baked with creamy eggs for a comforting, savory morning dish.

# Components:

→ Bread & Dairy

01 - 4 large croissants, day-old or lightly toasted, cut into 2-inch pieces
02 - 1 1/2 cups whole milk
03 - 1/2 cup heavy cream
04 - 6 large eggs
05 - 1 1/2 cups shredded cheddar cheese
06 - 1/2 cup shredded mozzarella cheese

→ Meats

07 - 1 1/2 cups diced cooked ham

→ Vegetables & Flavorings

08 - 2 green onions, thinly sliced
09 - 1/2 teaspoon Dijon mustard
10 - 1/4 teaspoon ground black pepper
11 - 1/8 teaspoon ground nutmeg
12 - 1/2 teaspoon salt

→ For Greasing

13 - 1 tablespoon unsalted butter (for greasing baking dish)

# Directions:

01 - Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with unsalted butter.
02 - Spread croissant pieces evenly across the bottom of the baking dish. Add diced ham, cheddar, mozzarella, and sliced green onions over the croissants.
03 - Whisk eggs, whole milk, heavy cream, Dijon mustard, salt, black pepper, and nutmeg in a large mixing bowl until fully combined.
04 - Pour custard mixture evenly over the arranged ingredients, pressing lightly to saturate the croissants.
05 - Allow the dish to rest for 10 minutes to enable the croissants to absorb the custard.
06 - Bake uncovered for 35–40 minutes until set and the top is golden.
07 - Remove from oven and let stand for 5 minutes before slicing and presenting.

# Expert Advice:

01 -
  • Uses those day-old croissants and leftover ham with no waste
  • Comes together in about fifteen minutes with no fuss
  • Great for prepping ahead for overnight guests
  • Flexible for different cheeses or making vegetarian
02 -
  • Rich in protein and perfect for make-ahead breakfasts
  • Freezes well for meal prep or future brunches
  • Recipe easily adapts to vegetarian or different cheeses
03 -
  • Tear not slice croissants for great little pockets to hold the custard
  • Always let the casserole rest before serving so it sets and is easy to slice
  • Buy blocks of cheese and shred them at home for maximum melt and no additives

Back