Ham and Cheese Croissant Bake
This easy Ham and Cheese Croissant Bake is the ultimate savory brunch casserole! Buttery, flaky croissants are layered with diced ham and melty Gruyère and cheddar cheese, then baked in a creamy Dijon egg custard until golden and fluffy. With just 10 minutes of prep, it's perfect for weekend brunch, holiday breakfasts, or feeding a hungry crowd!
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.
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