Ham and Cheese Croissant Casserole

This easy ham and cheese croissant bake is a cozy make-ahead breakfast perfect for holidays or weekend brunch. Buttery croissants, savory ham, and melted Gruyere bake together in a creamy egg custard for a dish everyone will love.

Easy Ham and Cheese Croissant Bake Recipe

• Incredibly easy to make ahead and bake fresh when you’re ready to serve.
• Rich, buttery, and savory with golden layers of croissant and melted cheese.
• It’s got just the right amount of egg flavor without being too “eggy”.

Ingredients for Ham and Cheese Croissant Bake

• Croissants: Use large bakery croissants for the best texture and buttery flavor. Day-old croissants work perfectly. Substitute with brioche or challah if needed.
• Deli Ham: Adds savory, salty flavor. Use any sliced ham you like — honey, smoked, or black forest. Turkey or prosciutto also work.
• Gruyere Cheese: Melts beautifully and adds a nutty, rich flavor. Swiss, cheddar, or mozzarella can be used instead.
• Eggs: Form the base of the custard that holds everything together. Large eggs are ideal.
• Half and Half: Makes the casserole creamy and tender. You can substitute with whole milk or a mix of milk and cream.
• Dijon Mustard: Adds depth and a subtle tang that complements the ham and cheese. Use stone-ground mustard or spicy brown mustard instead, if you prefer.
• Herbs & Spices: A combination of garlic powder, onion powder, rubbed sage, and dried thyme is my favorite way to add tons of savory flavor to this egg bake.

How to Make Ham and Cheese Croissant Bake

Make the Custard: In a large bowl, whisk together eggs, half and half, Dijon mustard, garlic powder, onion powder, rubbed sage, dried thyme, salt, and pepper.

Soak the Croissants: Submerge croissant halves in the custard mixture and let soak for 10–15 minutes, if time allows.

Create the Base: Arrange in the prepared baking dish, overlapping as needed.

Assemble the Bake: Tuck pieces of ham and shredded cheese between the croissant layers, filling any gaps evenly.

Bake: Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for another 15–20 minutes, until golden brown and the custard is just set.

Serve: Let rest for 10 minutes, then garnish with sliced chives. Slice, serve warm, and enjoy!

Tips for Making Ham and Cheese Croissant Bake

• Use slightly stale croissants for the best texture. They soak up the custard without becoming soggy after it’s baked.
• Gruyere can be expensive, so feel free to use sharp white cheddar, Swiss, Gouda, Fontina, or Monterey Jack instead. Smoked cheese is a fun addition, too!
• Let the bake rest before serving to help redistribute any moisture so it’s not dry.

Make-Ahead Instructions

• This recipe is the perfect make-ahead brunch dish!
• It’s one of our family’s favorites for holiday mornings or even a fun “breakfast for dinner” during the week.
• Assemble the casserole the night before, cover tightly with foil, and refrigerate overnight.
• In the morning, let the casserole sit out for about 30 minutes on the counter.
• Then bake according to the recipe instructions, adding about 10-15 minutes or so to the baking time to account for the colder temperature.

Storing Leftovers

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating Ham and Cheese Croissant Bake

• Reheat individual slices in the microwave for 1–2 minutes.
• Or reheat in a 350-degree oven for 15–20 minutes until heated through.

Serving Suggestions

• Parmesan roasted baby potatoes
• cheesy asparagus au gratin
• easy roasted potato salad
• air fryer asparagus
• simple green salad

Try these easy brunch recipes next!