This Croissant Breakfast Casserole is filled with ham and two kinds of cheese. Easy to make and can be assembled the night before for an easy breakfast or brunch in the morning.
At a Glance: Bakes in 50-60 minutes • Serves 8 • Can be assembled ahead of time • Perfect for a holiday brunch
Egg casserole
I'm all about a tasty breakfast casserole, especially during the holidays. This croissant casserole is perfect for any breakfast or brunch. It's similar to my ham and cheese strata, but it uses buttery croissants instead of French bread.
The key to making this casserole amazing is using day-old croissants. If they are too fresh, the croissants will become soggy and mushy in the casserole. If they are slightly stale, they tend to absorb the egg mixture and hold their shape. If you only have fresh croissants, cut them into pieces and let them sit out for a bit so they begin to dry.
This casserole comes together easily and is a great option when you want a delicious, warm breakfast that doesn't take a lot of last-minute work.
Key ingredients for casserole
- Croissants - You'll need six large croissants. It's best to use day-old or slightly stale croissants. I typically use store-bought croissants in this recipe, but my homemade croissants would also be perfect.
- Ham - Use sliced deli ham or leftover ham from your holiday dinner.
- Cheese - I've used Swiss and cheddar. You could also use your favorite variety of cheese. Try Gouda, or smoked Gouda, pepper Jack, or Colby.
- Eggs - You'll need six eggs for this recipe.
- Milk and Cream - A combination of whole milk and cream is used.
- Dijon Mustard - Blends perfectly with the ham and cheese without tasting like mustard. Do not substitute yellow, prepared mustard.
Making the croissant casserole
- Whisk eggs together with Dijon, salt, and pepper.
- Stir in cheese and ham.
- Lightly grease a 9x13 inch casserole dish.
- Slice croissants into 1-2 inch pieces and place in casserole dish.
- Pour egg mixture over the top of the croissants.
- Gently fold everything together so the ham and cheese are evenly distributed, and the croissant pieces have all come in contact with the egg mixture.
- Rest casserole for at least 30 minutes or overnight. To rest overnight, cover and refrigerate. Remove from refrigerator 30 minutes before baking.
- Gently fold everything together again before baking.
- Bake covered with foil in a preheated 350°F oven for 40 minutes.
- Remove foil and continue baking for an additional 10-20 minutes until the top is slightly browned and the egg mixture is fully cooked.
- Rest for 5-10 minutes before serving.
Recipe tips
- Use slightly stale croissants. If your croissants are really fresh, cut them into pieces and let them sit out for at least 30 minutes before making the recipe.
- Use sliced deli ham or leftover holiday ham.
- The unbaked casserole needs to sit for at least 30 minutes before baking. This allows the croissants time to absorb some of the liquid before baking.
- You can assemble up to 24 hours ahead of time. Cover and refrigerate.
- To check to see if the casserole is fully baked, place a fork in the center of the casserole and gently separate the croissant pieces. If it's still gooey or has visible egg mixture, cook for a longer time.
Frequently asked questions
You can assemble up to 24 hours ahead of time. Cover and refrigerate until ready to bake. Remove from the refrigerator 30 minutes before baking.
Allow the casserole to cool, then cover and store in the refrigerator for 3-4 days.
Serving suggestions
More delicious breakfast casseroles
- Ham and Cheese Strata
- Blackberry French Toast Casserole
- Cheesy Baked Egg Casserole
- Ham and Spinach Quiche
- Baked Strawberry French Toast
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious breakfast and brunch recipes!
Croissant Breakfast Casserole
Equipment
- Whisk
Ingredients
- 6 Croissants (day old or slightly stale)
- 6 eggs
- 1 ½ cups milk
- ½ cup cream
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 ounces ham (diced, about 1 ½ cups)
- 4 ounces Swiss cheese (shredded, reserve ½ cup for topping)
- 4 ounces cheddar cheese (shredded)
Instructions
- Lightly grease a 9x13 inch casserole dish.
- Slice croissants into 1-2 inch pieces and place in casserole dish.6 Croissants
- Whisk eggs together with Dijon, salt, and pepper. Whisk in milk and cream.6 eggs, 1 ½ cups milk, ½ cup cream, 1 tablespoon Dijon mustard, 1 teaspoon salt, ½ teaspoon pepper
- Fold cheese (reserve ½ cup of Swiss for topping) and ham into the egg mixture.4 ounces ham, 4 ounces Swiss cheese, 4 ounces cheddar cheese
- Pour the egg mixture over the top of the croissants. Gently fold everything together so the ham and cheese are evenly distributed, and the croissant pieces have all come in contact with the egg mixture.
- Rest casserole for at least 30 minutes or overnight. To rest overnight, cover and refrigerate. Remove from refrigerator 30 minutes before baking. Gently fold everything together again before baking.
- Top with reserved ½ cup of Swiss cheese.
- Bake covered with foil in a preheated 350°F oven for 40 minutes.Remove foil and continue baking for an additional 10-20 minutes until the top is slightly browned and the egg mixture is fully cooked.
- Remove from oven and allow the casserole to rest for 5-10 minutes before serving.
Notes
- Use slightly stale croissants. If your croissants are really fresh, cut them into pieces and let them sit out for at least 30 minutes before making the recipe.
- Use sliced deli ham or leftover holiday ham.
- The unbaked casserole needs to sit for at least 30 minutes before baking. This allows the croissants time to absorb some of the liquid before baking.
- You can assemble up to 24 hours ahead of time. Cover and refrigerate.
- To check to see if the casserole is fully baked, place a fork in the center of the casserole and gently separate the croissant pieces. If it's still gooey or has visible egg mixture, cook for a longer time.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Mary Talbot Fox says
Do you have a recommendation for leaving the cream out?
Thanks!
Kathy says
Hi Mary,
You could use all milk instead of the cream. It will still be delicious!
Kathy