Ham and Cheese Croissant Bake

A baking pan filled with a croissant breakfast casserole topped with ham, cheese, and chopped green onions, surrounded by ingredients like eggs, cheese, and green onions.

Ham and Cheese Croissant Bake

Ham and Cheese Croissant Bake: torn croissants, black forest ham, and two cheeses in a golden egg casserole. Assembles in ~15 min, serves 10.

Prep Time15

Cook Time45

Rest Time40

Total Time1 40

Course: Breakfast

Cuisine: American

Keyword: ham and cheese croissant bake

Servings: servings

Calories: 533kcal

Author: Sara Nelson

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 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.

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