Ham Egg and Cheese Croissant Breakfast Casserole

Spatula lifting piece of ham and croissant breakfast casserole out of the pan showing airy texture with pockets of gooey cheese.

Ham Egg and Cheese Croissant Breakfast Casserole

This ham and cheese croissant egg bake is perfect for make ahead brunches. The eggy custard helps to hold together the flaky croissants, savory ham, and gooey cheese. It is a great way to feed your family without stress.

Prep Time15

Cook Time1

Chill Time1

Total Time2 15

Servings: Servings

Author: Carlee

Ingredients

10 ounces croissants
1½ cups cooked ham diced
2 cups shredded gruyere cheese
7 large eggs
2 cups half and half
1½ Tablespoons Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder

Instructions

Grease an 8-inch square baking dish.
Tear half of the 10 ounces croissants and scatter the pieces over the bottom of the pan.
Sprinkle half of the 1½ cups cooked ham and 2 cups shredded gruyere cheese over the croissants.
Tear the remaining croissants and distribute over the bottom layers.
Distribute the remaining ham and cheese over the top.
In a medium bowl, beat the 7 large eggs until uniform.
Stir in the 2 cups half and half, 1½ Tablespoons Dijon mustard, ½ teaspoon salt, ¼ teaspoon ground black pepper and ¼ teaspoon garlic powder.
Pour the egg mixture over the croissant layers. Gently press down to help everything soak.
Cover the dish with plastic wrap and refrigerate for at least 30 minutes, but overnight is preferred.
When ready to bake, pull the casserole out of the fridge to start taking the chill off as you preheat the oven to 375℉.
Remove the plastic wrap and cover the dish with aluminum foil. (If you lightly spray the foil with cooking spray, it will help to keep the cheese from sticking to the foil.)
Bake for 40 minutes covered then remove the foil and bake for about 20 minutes more uncovered. The edges should be golden and the center shouldn't have any wobble left. You can check with a thermometer to make sure the center of the casserole is at least 160℉ if you would like.
Let stand for 5-10 minutes before cutting and serving.

Notes

Feel free to experiment with different kinds of cheese. Swiss cheese would be a great option, so would provolone or cheddar.

You can make the casserole in a 9x13-inch pan if you want to reduce the cook time. Cover and bake for about 20 minutes then uncover and bake for another 15-20 minutes.

You can use whole milk in place of the half and half or a mix of milk and heavy cream.

Nutrition

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