Savory, cheesy and slighty sweet, this Ham and Cheese Croissant Breakfast Casserole would be perfect for a weekend breakfast or even brunch.
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!
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.
adapted from Betty Crocker.
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Hi! I’m Kristin, the creative mind behind Yellow Bliss Road where you will be inspired by tons of easy to follow recipes, lots of free printables, and a little sprinkling of life thrown in for good measure.