Ham Cheese Croissant Bake

My sister called me at 7 AM on Easter Sunday, voice slightly panicked, asking if I could bring a breakfast casserole for twelve people in two hours. I had croissants left from the bakery the day before, ham in the fridge, and just enough time to figure something out. What emerged from my oven was golden, steaming, and so easy to make that I've made it every brunch since—sometimes even on random Sundays just because the smell alone is worth it.

I'll never forget my neighbor poking her head over the fence while this was baking, drawn by the aroma of butter, cheese, and ham dancing through the air. She asked what I was making, and when I told her it took fifteen minutes to prep, she didn't believe me until I showed her the empty mixing bowl. Now she brings me her day-old croissants, and we've made this together at least four times—it's become our Thursday morning ritual.

Ingredients

• 4 large croissants, preferably day-old, torn into bite-sized pieces: Day-old croissants are your secret weapon here—they're sturdier and absorb the custard better than fresh ones, which would turn to mush. If you only have fresh croissants, let them sit out for a few hours first.
• 1 1/2 cups diced cooked ham: Quality matters here; smoky, flavorful ham makes all the difference, so don't grab the thinnest deli slices you can find. A good ham has enough salt and richness to season the entire casserole.
• 1 1/2 cups shredded Gruyère or Swiss cheese: Gruyère melts beautifully and adds a subtle nuttiness that elevates this from ordinary breakfast to something special. Swiss works too, though it's a bit milder.
• 1/2 cup shredded cheddar cheese: The cheddar brings a sharper, more familiar flavor that balances the elegance of the Gruyère and keeps things comforting.
• 6 large eggs: Use the best eggs you can find; they're the foundation of your custard and make a noticeable difference in richness.
• 2 cups whole milk: Don't skimp on fat here—whole milk creates the silky custard that makes this dish sing.
• 1/2 cup heavy cream: This is what transforms the custard from ordinary to luxurious, adding richness without being heavy.
• 1 teaspoon Dijon mustard: A touch of mustard adds subtle sophistication and brings out the savory notes without tasting like mustard at all.
• 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 1/4 teaspoon garlic powder: These seasonings work together to build depth; the garlic powder is quieter than fresh garlic and distributes evenly throughout the custard.
• 2 tablespoons chopped fresh chives or parsley (optional): A bright green garnish does more than look pretty—it adds a fresh contrast to the richness and signals that you care about presentation.

Instructions

Grill meats and vegetables indoors with beautiful sear marks and easy cleanup using minimal oil.

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Get your oven ready and prepare the dish:

Preheat to 350°F and grease your 9x13-inch baking dish generously. This temperature is forgiving—hot enough to set the custard and brown the top, but gentle enough not to curdle the eggs.

Layer your foundation:

Scatter the torn croissants evenly across the bottom of the dish. They'll create little pockets that catch the custard and turn golden as they bake.

Add the ham and cheese:

Sprinkle the diced ham over the croissants, then both cheeses. The ham will flavor the entire dish as the custard cooks around it.

Make your custard magic:

Whisk eggs, milk, heavy cream, Dijon mustard, salt, pepper, and garlic powder together in a large bowl until smooth and well combined. Taste it—you might notice that subtle mustard note, which is exactly right.

Pour and soak:

Pour the custard evenly over everything and press down gently with the back of a spoon so the croissants absorb the mixture. Let it sit for 10 to 15 minutes, or cover it and refrigerate overnight if you're prepping ahead.

Bake until golden:

Bake uncovered for 35 to 40 minutes, until the top is puffed and golden and the center jiggles just slightly when you gently shake the dish—it will continue to set as it rests. If the top browns too quickly, loosely tent it with foil.

Rest and serve:

Let it sit for 10 minutes before cutting into it. This resting period is crucial; it lets the custard fully set and makes serving much cleaner. Garnish with chives or parsley if you want that restaurant touch.

Save It

There was a moment last summer when my daughter's friend tried this for the first time and asked for the recipe. When I told her it took fifteen minutes of prep work, she literally said, "That's it?" and asked if I'd teach her to make it. Now she brings it to college gatherings, and somehow it's become her signature dish—a perfect example of how simple food made with care becomes something people remember.

Make-Ahead Magic

This casserole is a weeknight dinner's best friend because you can assemble it completely the night before, cover it tightly with plastic wrap, and refrigerate it until morning. The croissants actually absorb more custard overnight, making every bite more custardy and delicious. When you're ready to bake, pull it straight from the fridge and add about 5 to 10 minutes to the baking time—no need to let it come to room temperature first.

Flavor Variations That Work

While ham and cheese is the classic combination, I've experimented with swaps that all turn out beautifully. Bacon pieces add a smokier crunch, cooked turkey brings a milder flavor, and sautéed vegetables (like spinach, mushrooms, or caramelized onions) create a completely different but equally delicious version. A pinch of nutmeg stirred into the custard adds warmth, and a light dusting of paprika on top before baking brings color and subtle spice. The beauty of this casserole is its flexibility—it's forgiving enough to handle changes but structured enough to always come out right.

Serving and Pairing Ideas

This casserole sits perfectly in the middle of brunch, comfortable enough for a casual family breakfast but elegant enough for Sunday guests. A simple green salad with vinaigrette cuts through the richness beautifully, and fresh fruit on the side—strawberries, raspberries, or peaches—adds brightness and balance. Serve it warm straight from the oven, and don't be surprised when people ask for seconds or the recipe.

• A Bloody Mary or mimosa pairs naturally with the savory, cheesy flavors, making it brunch-appropriate rather than just breakfast.
• Leftover slices reheat well in a 350°F oven for about 10 minutes, though honestly, they disappear before you have leftovers.
• This feeds 6 generously as a main course, or 8 to 10 people as part of a larger brunch spread.

Boil water quickly for tea, coffee, instant soups, and faster prep when cooking grains or noodles.

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Save It

This casserole has become my go-to when I need to feed people without stress, and I hope it becomes yours too. There's something quietly powerful about a dish that tastes impressive but asks almost nothing of you.

Common Questions About Recipes

→ Can I use different types of cheese?

Absolutely. Gruyère and cheddar provide a great balance, but Swiss or mozzarella can be substituted for a milder flavor.

→ How long can I prepare the bake in advance?

You can assemble the casserole the night before and refrigerate it. Bake it fresh in the morning for best texture.

→ What are good substitutions for ham?

Cooked bacon, turkey, or sautéed vegetables make excellent alternatives to ham and add unique flavors.

→ Can I freeze the bake before cooking?

Yes, assemble and freeze it prior to baking. Thaw overnight in the fridge and bake as usual.

→ How do I know when the bake is done?

The bake is ready when puffed, golden on top, and the custard is set in the center without jiggle.