Ham and Cheese Croissant Breakfast Casserole

Savory, cheesy and slightly sweet, this Ham and Cheese Croissant Breakfast Casserole would be perfect for a weekend breakfast or even brunch.

Ham and Cheese Breakfast 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.

Baked Croissant Breakfast Casserole

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 & Cheese Croissant Breakfast Casserole

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A plate of a piece of Breakfast Casserole

Ham and Cheese Croissant Breakfast Casserole

Prep Time 8 hrs
Cook Time 1 hr
Total Time 9 hrs
Servings 6 -8 servings

Ingredients
  

  • 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

Instructions
 

  • 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.

For more delicious breakfast recipes, try these:

Baked French Toast

Baked Cinnamon French Toast

Egg-and-Hashbrown-Casserole-5

Spinach and Mushroom Breakfast Casserole

A plate with a slice of a breakfast skillet

Cast Iron Breakfast Skillet

For all breakfast recipe go HERE and for all recipes go HERE.

Ham and Cheese Croissant Breakfast Casserole

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. What would happen if I forgot to make this overnight, and didn’t let it sit for 8 hours? Would it be messed up?

  2. 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.

  3. Can this be made ahead of time then freeze it? If so what would your recommendation be for reheating?

    1. 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.