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Ham and cheese croissant breakfast casserole with melted cheese and golden croissants

Ham and Cheese Croissant Breakfast Casserole

A buttery, cheesy brunch casserole made with flaky croissants, savory ham, tender eggs, and melted cheese. Perfect for a make-ahead family brunch.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 8
Course: Brunch
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 6 large day-old croissants cut into large pieces
  • 8 large eggs
  • 2 cups 480 ml whole milk or half-and-half
  • 2 tablespoons Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground nutmeg optional
  • 8 oz 225 g cooked ham, diced
  • 1½ cups 150 g shredded Gruyère cheese
  • 1 cup 115 g shredded Swiss cheese
  • ¼ cup 25 g grated Parmesan cheese
  • 2 tablespoons fresh chives chopped
  • 2 tablespoons fresh parsley chopped
  • Butter or cooking spray for the baking dish

Method
 

Prepare the oven: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
    Layer the croissants: Arrange the croissant pieces evenly in the prepared dish. Scatter the diced ham over the top.
      Add the cheese: Sprinkle the Gruyère and Swiss cheese evenly over the croissants and ham.
        Make the custard: Whisk together the eggs, milk, Dijon mustard, salt, pepper, garlic powder, and nutmeg until smooth.
          Combine: Pour the egg mixture evenly over the casserole. Gently press the croissants down so they absorb the custard.
            Finish: Sprinkle Parmesan, chives, and parsley over the top. Let it rest for 15 minutes, or cover and refrigerate overnight.
              Bake: Bake for 35–45 minutes, until the center is set and the top is golden brown. Cover loosely with foil if it browns too quickly.
                Rest and serve: Remove from the oven and let the casserole rest for 10 minutes before slicing and serving warm.

                  Notes

                  • Day-old croissants absorb the custard better and help prevent a soggy casserole.
                  • You can substitute Cheddar for the Gruyère or Swiss cheese.
                  • For an overnight version, cover tightly and refrigerate before baking.
                  • Add cooked spinach, mushrooms, or green onions for extra flavor and texture.
                    Do not completely drown the croissants in custard. Use freshly shredded cheese for the smoothest melt.