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Savory, cheesy and slightly sweet, this Ham and Cheese Croissant Breakfast Casserole would be perfect for a weekend breakfast or even brunch.
Table of Contents
Why I Love This Ham and Cheese Croissant Casserole
I am not a huge fan of breakfast, but I do love a good breakfast casserole. I like when the eggs combine with the cheese and the meat and the bread or potatoes. Maybe that’s why I have a thing for breakfast sandwiches.
I also have a thing for croissants, and could eat them pretty much any time. Well, you know how a lot of yummy breakfast casseroles call for bread? It’s used as a binder to hold everything together. The croissants do that in this casserole and holy yum do they take it to a whole ‘nother level. Savory ham, tender, flaky croissants and creamy cheese. It doesn’t get much better!
How to Make a Croissant Breakfast Casserole
- Prep. Grease a square baking dish.
- Layer. Cut up a bunch of croissants into bite sized pieces and layer half of them in the dish. Add chopped ham and shredded cheddar and more croissant pieces.
- Mix custard. Whisk together eggs, milk, honey, mustard, salt, pepper and nutmeg. Pour over the croissants, making sure each piece is moistened with the egg mixture.
- Cover and refrigerate. Cover the pan with foil and refrigerate overnight.
- Bake. Preheat the oven to 325°F, uncover the casserole and bake (covered) for 35 minutes, then uncover and bake for an additional 25 minutes.
More Breakfast Casseroles
- Biscuit Breakfast Casserole
- Baked Cinnamon French Toast
- Loaded Tater Tot Breakfast Casserole
- Crockpot Breakfast Casserole
- Blueberry French Toast Casserole
Ham and Cheese Croissant Breakfast Casserole
- 3 large croissants or 6 small torn into 1 inch pieces
- 1 cup diced cooked ham
- 1 1/4 cups shredded Cheddar cheese
- 5 eggs
- 1 cup milk
- 2 tablespoons honey
- 1 tablespoon ground mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg if desired
- Spray an 8-9 inch baking dish with cooking spray.
- Arrange half of the croissant pieces in the baking dish. Sprinkle with half of the ham and cheese. Repeat with the remaining croissant pieces and ham and cheese.
- In large bowl, whisk together eggs, milk, honey, mustard, salt, pepper and nutmeg.
- Pour egg mixture over ingredients in baking dish; pressing croissant pieces into egg mixture to moisten completely. Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.
- Heat oven to 325°F. Bake casserole covered 35 minutes. Uncover; bake 25 to 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
For all breakfast recipe go HERE and for all recipes go HERE.
My family loved it and asked me to add it to my favorites file.
Nice! Thanks for stopping by Toni.
What would happen if I forgot to make this overnight, and didn’t let it sit for 8 hours? Would it be messed up?
It should be fine as long as all of the bread got soaked in the egg mixture.
Oh wow! this is wonderful. I was in the mood for something like this. The saltiness of the ham with the croissant and eggs. the touch of mustard was inspired! I’m making a list of stuff for the holidays and this is a must. I think I would like to try freezing a batch just to see how it changes when reheated! I’m thinking sautee mushrooms might be good in this also! Bet I could use croissants left over from dinner as well. Thanks so much for this.
You are so welcome Wendy! Thanks for stopping by.
HI! Is this already made croissants or use the raw croissant pillsbury dough?
It uses already made croissants from the bakery section.
Gosh! This was delicious!! We had overnight guests and needed to rush out the door to an NFL game this morning. I prepped everything early yesterday afternoon and popped it in the oven after coffee. Served it with a fruit salad. Rave reviews from the friends and my husband now wants to propose to you. He is a sucker for ham and cheese, but the Dijon sent him over the moon!
Thank you, Maria. I will make this again and again 🙂
Can this be made ahead of time then freeze it? If so what would your recommendation be for reheating?
If you want to bake this ahead of time and then freeze, let the casserole cool completely, then cover it tightly with plastic wrap and/or foil. Pop it in the freezer for up to 4 months. To reheat, thaw overnight in the fridge then bake at the same temperature as called for in the recipe until it’s hot in the middle. You might want to leave it covered with foil so as not to brown the top too much.
Such a delicious breakfast or brunch idea!
Thank you Bee for the positive feedback and for stopping by!