If this Biscuits and Gravy Casserole or this Sausage Breakfast Casserole is a regular on your weekend breakfast table, the Ham and Cheese Croissant Bake belongs right alongside them.
The custard that forms around those torn croissants is what makes Ham and Cheese Croissant Bake stand out — it sets up firm enough to slice cleanly but stays creamy in the center, while the top layer of croissants goes golden and slightly crisp in the oven. The whole grain mustard woven through the egg base gives every bite a gentle, savory edge that keeps the whole thing from tasting flat, and the combination of Swiss and cheddar melted through the layers means you get both the nutty depth of Swiss and the sharper bite of cheddar in every forkful.
You can use bakery croissants here — day-old ones work especially well since they’ve already lost some of their moisture and are primed to absorb the egg mixture without getting waterlogged. And if you have leftover holiday ham in the fridge, this is exactly the kind of recipe to pull it into. The egg base bakes into a custard that slices cleanly from the pan, so serving a group from a single 9×13 dish is straightforward, and any leftover portions reheat well for quick breakfasts later in the week.
Every recipe on Real Balanced is tested before it’s published — read about how we develop and test our recipes.
As an Amazon Associate, I earn from qualifying purchases.
💛 Why you’ll love this recipe
- Assembles in about 15 minutes — the soak time and the oven do the rest of the work.
- Prep it the night before — assemble, cover the pan with foil, and refrigerate; just add about 10 minutes to the bake time if it goes straight from the fridge to the oven.
- Golden, crispy top with a creamy, set center — the croissant pieces on top puff and brown while the egg custard beneath sets firm enough to slice cleanly.
- Serves 10 from one 9×13 pan — a natural fit for holiday mornings, brunch gatherings, or any weekend that calls for something warm and filling.
- Flexible with what you have — swap the protein, change up the cheese, or fold in vegetables without changing how the recipe works.
- Leftovers keep well — slices store in the fridge for up to 4 days and reheat in the microwave or in a 325°F oven.
➡️ Ingredients
⏲ How to make this recipe
👉 Easy ingredient swaps
- Ham: turkey, cooked bacon, Canadian bacon, or leftover holiday ham all work here.
- Cheese: Swiss and cheddar are the base, but Gruyère, provolone, or mozzarella are solid alternatives.
- Mustard: Dijon mustard can stand in for the whole grain mustard.
- Croissants: Day-old bakery croissants are a strong pick — they’ve already shed some moisture, so they absorb the egg mixture evenly without going mushy in the center.
✨ Variations
- Add greens: stir a handful of sautéed spinach or kale into the layers before pouring the egg mixture over.
- Add peppers: cook diced bell peppers along with the onions for extra color and flavor.
- Add mushrooms: sauté sliced mushrooms until golden and layer them in with the onions.
- Spice it up: add a pinch of red pepper flakes or a finely chopped jalapeño to the egg base.
- More breakfast-style: mix in cooked breakfast sausage or crumbled bacon alongside the ham.
- Sweet-savory finish: drizzle the finished bake lightly with honey right before serving.
〰️ How to serve
- Sliced fruit, fresh berries, or a simple citrus salad on the side.
- Crispy hashbrowns, roasted potatoes, or breakfast sausage links for a more savory spread.
- At a bigger brunch table, Cinnamon Pull Apart Bread or Applesauce Coffee Cake round it out on the sweeter side.
- A fresh green salad if you’re serving this later in the morning as a brunch-to-lunch crossover.
💬 FAQs
Can I make this casserole ahead of time?
Yes — assemble the full casserole, cover the pan with foil, and refrigerate it overnight. The croissants will absorb more liquid as they sit and come out slightly softer than a freshly baked batch, but it still bakes up well. Add about 10 extra minutes to the bake time when going straight from the fridge to the oven.
How long do leftovers keep, and what’s the best way to reheat them?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices in the microwave or warm them in a 325°F oven until heated through.
Can I freeze this casserole?
Freezing isn’t the right fit here. Croissants lose their texture once frozen and thawed — they go soft and don’t recover the structure you get from a fresh bake. This one is better made fresh or refrigerated and finished within a few days.
Why do you dry the croissants overnight before baking?
Letting the torn croissants sit out on a baking sheet overnight pulls excess moisture out of the dough. When you pour the egg mixture over dry croissants, they absorb it evenly without turning mushy in the center — which is what you need for a casserole that holds together and slices cleanly. If you’re short on time, the recipe Notes include a quicker option.
📚 More recipes to try
🍽 Recipe
Email Recipe
Enter your email below and we’ll send you this recipe!
Ham and Cheese Croissant Bake
Ingredients
- 10 cups large torn-up pieces of croissants (about 10-12 croissants)
- 2 tablespoons salted butter
- 1 small yellow onion, diced
- 1 ¾ cup whole milk
- ¾ cup heavy cream
- 6 large eggs
- 2 tablespoons whole grain mustard
- 1 teaspoon Kosher salt
- ½ teaspoon coarse ground pepper
- ½ teaspoon garlic powder
- 6 ounces black forest ham, chopped rough
- 1 cup Swiss cheese, shredded
- 1 cup cheddar cheese, shredded
Optional Garnish
- Chopped green onions or chives
Instructions
- Dry Croissants Overnight: Spread torn-up croissants out on a baking sheet overnight to dry. This helps them absorb the egg mixture without turning mushy. (See Notes for a quicker option.)
- Cook Onions: Melt butter in a small pan over medium heat. Add diced onion and cook 5-6 minutes, until soft. Set aside.
- Mix Egg Base: In a large bowl, whisk milk, cream, eggs, mustard, salt, pepper, and garlic powder until smooth.
- Layer: Grease a 9×13-inch metal baking dish. Add half the croissants, half the ham, half the onions, and half the cheeses. Repeat the layers.
- Add Liquid: Pour egg mixture over everything. Press croissants down gently so they soak up the mixture. Let it sit 30 minutes at room temperature.
- Bake: Preheat the oven to 350 °F. Bake uncovered for 30 minutes. Cover loosely with foil and bake another 10-15 minutes, until the croissants are golden and the egg is set.
- Rest and Serve: Let the casserole sit for about 10 minutes so it can finish setting. Add green onions or chives if you want a fresh topping, then slice and serve.
Leave a Reply