This easy Ham and Cheese Croissant Bake is everything you want in a cozy brunch casserole! Buttery croissants are layered with savory ham, nutty Gruyère, and cheddar cheese, then baked in a creamy Dijon egg custard until golden, fluffy, and absolutely irresistible. With just 10 minutes of prep, this savory croissant breakfast casserole is perfect for lazy weekends, holiday mornings, or feeding a hungry crowd without spending hours in the kitchen!
If you love savory brunch recipes, you'll also want to try my Quiche Lorraine with Spinach and Bacon, these delicious Breakfast Sliders, and my easy Cheesy Scrambled Eggs!
There is something so lovely about a brunch recipe that looks impressive but requires hardly any effort. This ham and cheese croissant casserole is exactly that! Instead of using regular bread, buttery croissants create the most delicious layers, with crispy golden edges and a soft, tender center.
As a mom of four boys with big appetites, I appreciate a breakfast casserole that can feed everyone at once! This recipe is especially handy when you're hosting a family brunch or need something delicious to serve alongside a few sweet breakfast favorites. The combination of ham, melty cheese, and flaky croissants feels a little fancy, but the preparation couldn't be simpler.
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Recipe Highlights
- Only 10 minutes of prep: Just layer, whisk, pour, and bake! No complicated techniques required.
- Buttery, flaky croissants: The croissants soak up the creamy egg mixture while their exposed edges bake into golden, crispy perfection.
- Loaded with cheese: Gruyère brings a delicious nutty flavor, while cheddar adds extra cheesy goodness.
- Perfect for entertaining: One baking dish serves six, making it lovely for Easter brunch, Christmas morning, Mother's Day, or weekend get-togethers.
- Great for using leftover ham: A wonderful way to turn extra cooked ham into something completely new and delicious.
- Easy to customize: Change up the cheese, add some vegetables, or use your favorite fresh herbs.
Ingredient Notes
You only need a handful of simple ingredients to make this delicious ham and cheese croissant casserole. Here's what makes each one special!
- Croissants: You'll need 5 to 6 large croissants. Their rich, buttery layers make this casserole extra special. Day-old croissants work beautifully because they hold their shape as they absorb the custard.
- Cooked Ham: Diced ham adds a delicious savory flavor throughout the bake. Leftover holiday ham or thick-cut deli ham works well.
- Gruyère Cheese: This wonderfully melty cheese has a slightly nutty flavor that pairs perfectly with ham and croissants. Swiss cheese makes a great alternative.
- Cheddar Cheese: Adds an extra layer of cheesy goodness. I love using freshly shredded cheddar for a smooth, melty finish.
- Eggs: Five large eggs form the base of the custard and help everything bake together into a tender casserole.
- Milk: Whole milk gives the filling a lovely creamy consistency, although 2% milk works too.
- Heavy Cream: Just a little cream makes the custard extra rich and luxurious.
- Dijon Mustard: A small spoonful adds a subtle tang that complements the ham and cheese without overpowering the other flavors.
- Garlic Powder, Salt, and Black Pepper: Simple seasonings that bring all the flavors together.
- Fresh Chives or Parsley: A sprinkle of fresh herbs adds a pretty pop of green and a fresh finishing touch.
How to Make a Ham and Cheese Croissant Bake
- See recipe card below for full instructions!
Charlotte's Tips for making the best Croissant Breakfast Casserole
- Use slightly stale croissants. Croissants that are a day or two old are ideal because they absorb the creamy egg mixture without becoming overly soft.
- Keep the pieces nice and chunky. Avoid tearing the croissants too small. Larger pieces create lovely pockets of soft custard and crisp golden edges.
- Shred your own cheese. Freshly grated Gruyère and cheddar melt beautifully and give the casserole a deliciously gooey texture.
- Spread the fillings evenly. Distribute the ham and cheese throughout the dish so every scoop has a little bit of everything.
- Don't skip the gentle press. Lightly pressing the croissants into the custard helps them absorb the egg mixture without flattening all those wonderful flaky layers.
- Keep an eye on the center. The surface should be golden and puffed, but the middle should also be set before removing the casserole from the oven. If the top browns too quickly, loosely cover it with foil.
- Let it rest before slicing. Five minutes makes a difference! The casserole will settle slightly, giving you neater portions for serving.
Recipe Variations
One of my favorite things about a croissant breakfast bake is how easy it is to make it your own! Here are a few delicious ideas to try.
Holiday Leftover Croissant Bake: Use leftover glazed or roasted ham from your holiday dinner for a delicious next-day brunch. Keep in mind that sweeter glazed ham will give the casserole a slightly different flavor.
Ham and Spinach Croissant Bake: Add a handful of chopped, sautéed spinach for a little color and an extra layer of flavor. Be sure to squeeze out any excess moisture.
French-Inspired Croissant Casserole: Use Gruyère exclusively and add a small pinch of fresh thyme for a lovely bistro-style twist.
Ham, Mushroom, and Cheese Bake: Stir in sautéed mushrooms for a rich, savory variation.
Spicy Cheddar Croissant Bake: Swap some of the cheese for pepper jack and add a pinch of red pepper flakes if you enjoy a little kick.
Easy Ingredient Substitutions
- Gruyère Cheese: Swiss, Emmental, or fontina are delicious alternatives with excellent melting qualities.
- Cheddar Cheese: Try Monterey Jack, Colby Jack, or mozzarella for a slightly different cheesy finish.
- Whole Milk: You can substitute 2% milk with great results.
- Heavy Cream: Half-and-half works in a pinch, although the custard will be a little less rich.
- Cooked Ham: Crispy cooked bacon or diced cooked sausage can be used for a different savory twist.
- Fresh Chives: Parsley, thyme, or a little finely chopped green onion make lovely garnishes.
- Dijon Mustard: Whole-grain mustard works beautifully if you prefer a slightly more rustic flavor.
Storage and Reheating Tips
Refrigerator: Allow the casserole to cool slightly, then transfer leftovers to an airtight container or cover the baking dish tightly. Refrigerate within 2 hours of cooking and enjoy within 3 to 4 days.
Reheating: For the best texture, place individual portions in an oven-safe dish and warm at 325°F until heated through. Cover loosely with foil if the top is browning too much. You can also microwave individual servings in short intervals for a quick breakfast. Reheat leftovers to 165°F.
Freezing: Once completely cooled, cut the baked casserole into individual servings and wrap them tightly. Place the wrapped portions in a freezer-safe container and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.
Yes! You can assemble the casserole the night before, cover it tightly, and refrigerate it overnight. When you're ready to bake, remove it from the refrigerator while the oven preheats. Since it will be starting cold, it may need a little extra baking time. Keep in mind that the croissants will be softer after an overnight soak.
Not at all! Fresh croissants work too, but day-old croissants are especially good for this recipe because they have a slightly firmer texture. If your croissants are very fresh and soft, you can briefly toast the torn pieces in the oven before assembling the casserole to help them hold their shape.
Gruyère is my favorite choice because its nutty flavor is so delicious with ham and buttery croissants. Combining it with cheddar gives you a wonderful balance of flavor and melted cheese. Swiss, fontina, and Emmental are also excellent options.
The top should look beautifully golden, the cheese should be melted, and the center should feel set rather than liquid when you gently move the dish. You can also check the middle with a food thermometer. An egg casserole should reach 160°F in the center.
This savory casserole is delicious alongside fresh berries, a simple fruit platter, or crispy breakfast potatoes. For a bigger brunch spread, serve it with my Air Fryer Hash Browns or add something sweet like my Sheet Pan Pancakes. It's such a lovely way to put together an easy, crowd-pleasing brunch menu!
Recipe
Ham and Cheese Croissant Bake
Ingredients
- 5 –6 large croissants torn into large pieces
- 1½ cups diced cooked ham
- 1½ cups shredded Gruyère cheese or Swiss
- ½ cup shredded cheddar cheese
- 5 large eggs
- 1½ cups whole milk 2% will also work
- ¼ cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 2 tablespoons chopped fresh chives or parsley
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray.
- Tear the croissants into generous chunks and spread them evenly across the bottom of the prepared baking dish.
- Scatter the diced ham over the croissants, followed by the shredded Gruyère and cheddar cheese, making sure everything is evenly distributed.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, garlic powder, salt, and black pepper until thoroughly combined.
- Slowly pour the egg mixture over the croissants, allowing it to reach all the corners of the dish. Gently press the croissant pieces into the custard to help them absorb the liquid.
- Place the casserole in the preheated oven and bake for 35–40 minutes, or until the top is golden, the cheese is melted, and the center is fully set.
- Remove the casserole from the oven and let it stand for 5 minutes before cutting into portions.
- Sprinkle with freshly chopped chives or parsley and serve warm.
Notes
- Day-old croissants work especially well because they absorb the custard while staying flaky.
- You can substitute Swiss cheese for Gruyère. Freshly shredded cheese melts beautifully.
- Assemble the casserole the night before, cover, and refrigerate. Bake the following morning, allowing a little extra time if baking directly from the refrigerator.
- Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat in the oven or microwave until heated through.
- If the top browns too quickly, loosely cover the casserole with aluminum foil until the center is set.
I hope you love this Ham and Cheese Croissant Bake Recipe. If you make this recipe, leave a comment and a rating! I'd love to know how you liked it. Enjoy, xoxo!
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