Ingredients
Units
Scale
- 10 large croissants
- 8 ounces sliced deli ham, (cut each slice in half)
- 8 ounces shredded Gruyere cheese
- 8 large eggs
- 2 cups half and half
- 2 tablespoons Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon fresh cracked black pepper
- sliced chives for garnish
Instructions
- Halve each croissant and place on a sheet pan in a single layer. Let them sit out on the counter overnight. —–include oven instructions
- Heat oven to 350 degrees and grease a 9×13 white baking dish with butter.
- In a large bowl, whisk together eggs, half and half, Dijon, garlic powder, onion powder, rubbed sage, dried thyme, salt, and pepper.
- Submerge croissants in the custard mixture and soak for 10-15 minutes if you have time. Arrange croissant pieces in the greased white 9×13 baking dish in an even layer, overlapping slightly.
- Fill in the little pockets with shredded cheese and rolled/folded ham slices.
- Cover with foil and bake for 40 minutes. Remove foil and bake for another 15-20 minutes or until the top of the casserole is golden brown and the egg custard is just set.
- Let rest for 10 minutes, then garnish with chives. Slice, serve, and enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
-
- 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.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/12 of the casserole
- Calories: 410
- Sugar: 8.4 g
- Sodium: 814.8 mg
- Fat: 23.2 g
- Carbohydrates: 30.3 g
- Fiber: 1.8 g
- Protein: 18.6 g
- Cholesterol: 194.9 mg
