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Croissant Breakfast Casserole with Ham

Want to feel fancy on a weekday morning? This croissant casserole is like having brunch at a French café, except you're still in your pajamas! The buttery croissants soak up all the eggy goodness, and the ham adds that savory touch everyone loves. Trust me, this one's a total crowd-pleaser.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 6 large croissants cut into 1-inch pieces
  • 2 cups diced ham
  • 2 cups shredded Gruyere or Swiss cheese
  • 10 large eggs
  • 2 cups half-and-half
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh chives optional, for serving

Method
 

  1. Grease a 9x13-inch baking dish generously with butter or cooking spray.
  2. Arrange half of the croissant pieces in the bottom of the dish. Layer with half the ham and half the cheese. Repeat with remaining croissants, ham, and cheese.
  3. In a large bowl, whisk together eggs, half-and-half, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth.
  4. Pour the egg mixture evenly over the croissant layers, making sure everything gets coated. Gently press down with a spatula to help the croissants absorb the liquid.
  5. Cover with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
  6. To freeze: After the casserole has been refrigerated, cover tightly with plastic wrap and then a layer of heavy-duty aluminum foil. Label with the date and freeze for up to 2 months. Thaw in the refrigerator for 24 hours before baking.
  7. To bake: Preheat oven to 350°F. Remove plastic wrap and cover loosely with foil. Bake for 30 minutes, then remove foil and bake for another 10-15 minutes until the top is golden and the center is set.
  8. Let cool for 10 minutes before serving. Garnish with fresh chives if desired.