Ham, Egg and Croissant Breakfast Casserole

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This make-ahead breakfast casserole layers buttery croissants with ham, cheese, and a savory egg custard for an effortless holiday morning.

Assemble it the night before and bake it fresh while everyone is still in pajamas.

Why You’ll Love It

  • Prep the night before for stress-free mornings
  • Feeds a crowd with minimal effort
  • Croissants create a richer texture than regular bread
  • Customizable with your favorite add-ins
  • Works for breakfast, brunch, or dinner
  • One dish means easy cleanup

Ingredients

For the Casserole

  • 6 large croissants (about 12 ounces), preferably day-old
  • 2 cups (280g) diced ham
  • 2 cups (226g) shredded Gruyere or Swiss cheese
  • 4 green onions, sliced (white and light green parts)

For the Egg Custard

  • 8 large eggs
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg

Optional Additions

  • 1 cup sauteed mushrooms
  • 1/2 cup roasted red peppers, chopped
  • 2 cups fresh spinach
  • Fresh chives for garnish

Steps

  1. Grease a 9×13-inch baking dish with butter or cooking spray.
  2. Tear or cut the croissants into 1 to 2-inch pieces.
  3. Arrange half of the croissant pieces in the bottom of the prepared dish.
  4. Scatter half of the ham, half of the cheese, and half of the green onions over the croissants.
  5. Add the remaining croissant pieces on top.
  6. Layer with the remaining ham, cheese, and green onions.
  7. In a large mixing bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, pepper, and nutmeg.
  8. Whisk vigorously until the mixture is completely smooth and the eggs are fully incorporated.
  9. Pour the egg custard evenly over the layered casserole.
  10. Press down gently with a spatula to help the croissants absorb the liquid.
  11. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
  12. When ready to bake, remove the casserole from the refrigerator.
  13. Let it sit at room temperature while the oven preheats, about 30 minutes.
  14. Preheat the oven to 350°F (175°C).
  15. Remove the plastic wrap and cover the dish with aluminum foil.
  16. Bake covered for 30 minutes.
  17. Remove the foil and bake uncovered for an additional 25-35 minutes.
  18. The casserole is done when the top is golden brown and a knife inserted in the center comes out clean.
  19. Let rest for 10 minutes before serving.
  20. Garnish with fresh chives if desired.

Helpful Tips and Substitutions

Day-old croissants work best because they absorb the custard without becoming too soggy.

Fresh croissants can be used if you toast the pieces lightly in a 300°F oven for 10 minutes first.

Diced cooked bacon or crumbled sausage can replace the ham.

Cheddar, fontina, or a combination of cheeses works well instead of Gruyere.

For a vegetarian version, omit the ham and add sauteed vegetables like bell peppers, spinach, or mushrooms.

The overnight rest is important because it allows the croissants to fully soak up the custard.

If baking immediately without the overnight rest, let the assembled casserole sit for at least 30 minutes before baking.

Use a sturdy whisk to ensure the eggs and dairy are completely blended.

Serving Ideas

Cut into squares and serve directly from the baking dish.

Pair with fresh fruit, a simple green salad, or roasted potatoes.

Offer hot sauce, salsa, or extra Dijon mustard on the side.

A pitcher of fresh orange juice or a pot of coffee completes the meal.

This casserole works equally well for a casual brunch or a more formal holiday breakfast.

Make-Ahead and Storage

The assembled unbaked casserole keeps in the refrigerator for up to 24 hours.

Do not freeze the unbaked casserole since the custard and croissants do not hold up well.

Store leftover baked casserole in an airtight container in the refrigerator for up to 3 days.

Reheat individual portions in the microwave for 1-2 minutes or in a 325°F oven for 15-20 minutes.

The casserole can be baked, cooled, and frozen for up to 1 month.

Thaw frozen casserole overnight in the refrigerator and reheat covered in a 325°F oven until warmed through.

Cover the edges with foil during reheating if they start to brown too quickly.

Holiday Mornings Made Easy

This casserole takes the stress out of feeding a group on busy mornings.

The croissants add richness that regular bread simply cannot match, and the make-ahead nature means you can enjoy the morning too.

Prep it the night before, slide it in the oven, and breakfast is handled.

A reliable oven thermometer ensures your casserole bakes evenly every time.

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