Ham and Cheese Croissant Bake
This Ham and Cheese Croissant Bake is the breakfast everyone goes back for. Think torn croissants layered with ham, onions, and two kinds of cheese, baked into a creamy egg mixture that puffs up golden in the oven. It's easy to prep ahead, so it's perfect for relaxed holiday mornings, brunch with friends, or weekends when you want something warm and comforting without spending all morning cooking.
Servings: 10 servings
Calories: 533kcal
Ingredients
- 10 cups large torn-up pieces of croissants (about 10-12 croissants)
- 2 Tablespoons salted butter
- 1 small yellow onion diced
- 1 ¾ cups 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 9x13-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.
Notes
Quick-Drying Croissants: If you don’t set the croissants out overnight, spread the pieces on a baking sheet and place them in a 200°F oven for about 10-15 minutes to dry them out a bit. If they stay very soft, the egg mixture won’t soak in as well and the breakfast bake may not set the same way.
Prepping in Advance: You can assemble the entire casserole ahead of time. Cover it with foil and keep it in the fridge overnight. The croissants will soften a bit, but it still bakes well. Add about 10 extra minutes of covered baking time if you’re putting it into the oven straight from the fridge.
Refrigerator Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in the oven at 325°F until warmed through.
Freezer Storage: Freezing isn’t recommended since croissants tend to lose their texture once thawed. The casserole is best enjoyed fresh or refrigerated.
Nutrition
Serving: 7ounces | Calories: 533kcal | Carbohydrates: 35g | Protein: 20g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 218mg | Sodium: 875mg | Potassium: 285mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1268IU | Vitamin C: 1mg | Calcium: 287mg | Iron: 2mg