My mother made this ham and cheese croissant breakfast casserole for special mornings like sleepovers and Christmas. I make it the day after I bake a ham — only a few times a year — so it still feels like a treat.
I served it at a brunch once and a vegetarian who tried a piece said it changed his life. Credit goes to the casserole, not me.
If you like this Ham Croissant Breakfast Casserole, my mom shares recipes on her blog. She originally inspired this dish and taught me much of what I know in the kitchen.
Ham & Cheese Croissant Bake
Use leftover ham and croissants to create a comforting breakfast casserole.
5 from 1 vote
Prep Time: 8
Cook Time: 1 5
Servings: 4
Ingredients
- About 6 mini or 3 regular croissants
- 10 ounces cooked bone-in ham, cut into bite-size chunks — leftover ham works perfectly
- 6 oz shredded cheese (cheddar recommended; Swiss is a good alternative)
- 6 eggs
- 1 cup half & half
- 1 tablespoon dry ground mustard powder
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
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Tear or cut croissants into halves or thirds, depending on their size. Place the pieces in a pie plate or similar baking dish.
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Scatter the ham chunks evenly over the croissants, then sprinkle the shredded cheese on top.
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In a bowl, whisk together the eggs, half & half, dry mustard, honey, salt, and pepper until smooth and combined.
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Pour the egg mixture over the croissants, ham, and cheese. Cover the dish and refrigerate overnight to let the croissants soak up the custard.
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The next morning, preheat the oven to 325°F (165°C). Cover the casserole with foil and bake for 35 minutes. Remove the foil and bake for an additional 30 minutes until set and golden.
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Allow the casserole to rest for about 10 minutes before serving.
Nutrition
Calories: 575kcal (29%)
