Ham and Cheese Croissant Casserole
This elegant Ham and Cheese Croissant Casserole transforms ordinary breakfast ingredients into an extraordinary morning experience. With flaky croissants, savory ham, and melty cheese in a rich custard, it's perfect for holiday mornings, weekend brunches, or repurposing leftover ham.
Equipment
- 9x13-inch Baking Dish
- Mixing Bowls
- Whisk
- Baking Sheet
Ingredients
Base Ingredients
- 6 large all-butter croissants slightly stale or lightly toasted
- 2 cups diced ham leftover holiday ham works beautifully
- 1 1/2 cups grated Gruyère cheese substitute Swiss or white cheddar if needed
- 3/4 cup grated Parmesan cheese divided
Custard Mixture
- 6 large eggs
- 2 cups whole milk or substitute half-and-half for extra richness
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 3 green onions thinly sliced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg the secret aromatic that enhances the custard
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Tear or cut 6 croissants into 1-inch pieces. If using fresh croissants, place them on a baking sheet and toast in a 300°F oven for 10 minutes to dry them slightly.
- Butter a 9x13-inch baking dish generously, ensuring every corner is covered.
- Arrange half the croissant pieces in an even layer at the bottom of your prepared baking dish. Distribute 1 cup of diced ham and ¾ cup of Gruyère cheese over the croissant layer, followed by ¼ cup of Parmesan cheese.
- Add the remaining croissant pieces on top, followed by the remaining ham, Gruyère cheese, and another ¼ cup of Parmesan, reserving the final ¼ cup of Parmesan for topping later.
- In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, thyme leaves, green onions, salt, pepper, and nutmeg until well combined and slightly frothy.
- Pour the custard mixture evenly over the layered ingredients, pressing down gently with a spatula to ensure all croissant pieces are submerged. Cover with plastic wrap and refrigerate for at least 30 minutes (preferably overnight).
- Preheat your oven to 350°F. Remove the casserole from the refrigerator and let it stand at room temperature for 20 minutes. Sprinkle the remaining ¼ cup of Parmesan cheese over the top.
- Bake uncovered for 35-40 minutes until the casserole is puffed, golden brown, and the center reaches 160°F on an instant-read thermometer.
- Allow the casserole to rest for 10 minutes before serving. Garnish with fresh parsley and serve warm.
Notes
- Day-old croissants absorb custard better than fresh ones
- This casserole can be prepared up to 24 hours in advance
- For a lighter version, use 2% milk and Greek yogurt instead of whole milk and cream
- Try turkey ham for a lower-sodium alternative
- Leftovers can be stored in an airtight container for up to 3 days
- Individual portions can be frozen for up to 2 months
- This casserole can be prepared up to 24 hours in advance
- For a lighter version, use 2% milk and Greek yogurt instead of whole milk and cream
- Try turkey ham for a lower-sodium alternative
- Leftovers can be stored in an airtight container for up to 3 days
- Individual portions can be frozen for up to 2 months
Nutrition
Calories: 485kcalCarbohydrates: 23gProtein: 28gFat: 32gSaturated Fat: 18gCholesterol: 210mgSodium: 890mgPotassium: 320mgFiber: 1gSugar: 4gVitamin A: 1200IUVitamin C: 12mgCalcium: 420mgIron: 2mg
Tried this recipe?Let us know how it was!