Ham and Cheese Croissant Bake: Breakfast Casserole

Ham and Cheese Croissant Bake is an easy breakfast casserole that’s perfect for weekends and holidays. Buttery croissants, savory ham, and plenty of melted cheese are a perfect combination. 

This dish looks a little fancy, but it’s so easy to make. Serve it for breakfast, brunch, or whenever you have overnight guests. Just add fresh fruit and coffee, and breakfast is served!

When I’m entertaining guests for the weekend or having friends over for brunch, I like easy recipes like this one. You’ll also love my Overnight French Toast Casserole. It has a delicious praline topping. Be prepared to share the recipe because it’s also a keeper. 

this recipe

Ingredients You’ll Need To Make This Breakfast Casserole

Egg Mixture:

• eggs – you will only need two eggs for this recipe.
• heavy cream
• Dijon mustard
• fresh rosemary
• garlic powder
• salt

Cheese and Croissant Filling:

• croissants, cut into thirds (about 6 large croissants)
• sliced deli ham
• Gruyère or Swiss cheese, thickly sliced
• mozzarella cheese, shredded

Honey Butter Sauce:

• salted butter, melted
• honey
• fresh rosemary

How to Make Ham and Cheese Croissant Bake At A Glance (Full Printable Detailed Recipe Card Down Below!)

Whisk together eggs, heavy cream, Dijon mustard, chopped rosemary, garlic powder, and salt until completely smooth.

Cut croissants into thirds. Dip each croissant piece into the egg custard mixture to coat. Arrange in a 9×13-inch baking dish. Pour any remaining custard evenly over the croissants.

Fold each ham slice 4 times to create a rose-like pattern, then nestle the ham pieces tightly between the croissant sections throughout the dish.

Tuck Gruyère or Swiss cheese into the crevices alongside the ham and croissants.

Sprinkle shredded mozzarella evenly over the croissants and filling layers.

While the casserole bakes, prepare the honey butter sauce.

Remove the casserole from the oven and immediately brush the warm honey-rosemary butter over the croissant tops with a pastry brush.

Allow to cool for 5 minutes before slicing and serving warm.

Significant Substitutions & Ingredient Details

• Croissants: Day-old or slightly stale store-bought croissants work best, as they absorb the egg custard without becoming mushy.
• Deli Ham: Honey ham, smoked Black Forest ham, or leftover thick-cut holiday ham creates an amazing sweet-and-savory contrast. You can also use any of your favorite deli meats for a different flavor.
• Gruyère Cheese: Swiss, Fontina, or sharp white Cheddar provides an equally rich, melty cheese element.
• Heavy Cream: Whole milk or half-and-half can lighten the custard texture.
• Dijon Mustard: Whole-grain mustard or stone-ground mustard work well as a substitute.
• Honey: Maple syrup or agave nectar makes a great alternative in the butter glaze.

How To Store Ham and Cheese Croissant Bake

Store leftover croissant bake wrapped tightly with foil or in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, cover with foil and warm in a 350º oven for 12 to 15 minutes until the center is heated through and the cheese re-melts. For a quick single portion, microwave for 1 to 2 minutes, then pop under a toaster oven broiler for 1 minute to re-crisp the croissants.

Helpful Tips

Use day-old croissants. Fresh, super-soft croissants can collapse when dipped into liquid. Slightly stale croissants hold their shape and soak up the savory egg custard while still retaining their shape.

Don’t skip uncovering the pan. Baking covered for the first 20 minutes sets the internal custard layer, while uncovering for the final 10 to 15 minutes browns the mozzarella and crisps the tops of the croissants.

Overnight Prep Instructions

You can assemble the dipped croissants, ham, and cheeses in the pan the night before. Cover tightly and refrigerate overnight, then simply bake fresh in the morning. You may want to add 5 extra minutes to the covered bake time.

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Yield: 6-8 Servings

Ham and Cheese Croissant Bake

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Ham and Cheese Croissant Bake is an easy breakfast casserole made with buttery croissants, savory ham, and melted cheese in a creamy egg custard. It’s perfect for breakfast, brunch, or holiday mornings.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

Egg Mixture:

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• 2 large eggs
• 1 ½ cups heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon garlic powder
• 1 teaspoon salt

Cheese and Croissant Filling:

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• 9 medium sized croissants, cut into thirds (or about 6 large croissants)
• 1 (16 ounce) package sliced deli ham
• ½ cup Gruyère or Swiss cheese, thickly sliced
• 1 cup mozzarella cheese, shredded

Honey Butter Sauce:

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• 2 tablespoons salted butter, melted
• 2 tablespoons honey
• 1 teaspoon chopped fresh rosemary

Instructions

1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
2. In a medium bowl, whisk together the 2 eggs, ½ cup heavy cream, 1 tablespoon Dijon mustard, 1 tablespoon chopped rosemary, 1 teaspoon garlic powder, and 1 teaspoon salt until completely smooth. 
3. Cut the croissants into thirds. Quickly dip each croissant piece in the egg custard mixture to coat, then arrange in the prepared 9x13-inch baking dish. Pour any remaining custard evenly over the croissants. 
4. Fold each ham slice 4 times to create a rose-like pattern, then nestle the ham pieces tightly between the croissant sections throughout the dish. 
5. Tuck the thick slices of Gruyère or Swiss cheese into the crevices alongside the ham and croissants. 
6. Sprinkle 1 cup shredded mozzarella evenly over the croissants and filling layers. 
7. Cover the baking dish loosely with aluminum foil. Bake covered at 350º for 20 minutes, then remove the foil and bake uncovered for 10 to 15 minutes, until the cheese is melted, the center custard is set, and the croissant tops are golden brown and crisp. 
8. While the casserole bakes, prepare the honey butter sauce by whisking together 2 tablespoons melted butter, 2 tablespoons honey, and 1 teaspoon chopped fresh rosemary in a small bowl until well combined. 
9. Remove the casserole from the oven and immediately brush the warm honey-rosemary butter over the croissant tops with a pastry brush. Allow to cool for 5 minutes before slicing and serving warm.

Notes

Use day-old croissants. Fresh, super-soft croissants can collapse when dipped into liquid. Slightly stale croissants hold their shape and soak up the savory egg custard while still retaining their shape.

Don't skip uncovering the pan. Baking covered for the first 20 minutes sets the internal custard layer, while uncovering for the final 10 to 15 minutes browns the mozzarella and crisps the tops of the croissants.

Overnight prep instructions: You can assemble the dipped croissants, ham, and cheeses in the pan the night before. Cover tightly and refrigerate overnight, then simply bake fresh in the morning. You may want to add 5 extra minutes to the covered bake time.

Nutrition Information

Yield

8

Serving Size

1/8th of casserole
Amount Per Serving Calories 551Total Fat 34gSaturated Fat 19gUnsaturated Fat 15gCholesterol 149mgSodium 965mgCarbohydrates 41gFiber 4gSugar 12gProtein 20g

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