Ham and Cheese Croissant Breakfast Bake

This ham and cheese croissant breakfast bake layers buttery croissants with diced ham, Swiss and cheddar cheese, and a rich egg custard baked until golden and puffed.

Ham and Cheese Croissant Breakfast Bake and A Very Early Victory

This ham and cheese croissant breakfast bake always reminds me of Easter mornings.

When I was about five years old, our local grocery store, Alpha Beta, held an Easter coloring contest for kids. They handed out these little coloring pages at the front of the store, and you could enter them in different age groups. I was so extremely serious about coloring at that point in my life. Markers, a 64-box of crayons, colored pencils. I treated the whole thing like it was a major art competition.

A few days before Easter, the phone rang, and the store told my parents I had won my age group.

You would have thought someone had handed me the equivalent of ten million dollars. At five years old, public recognition and a bucket of candy is basically the highest honor a person can receive. At least it was to me.

My dad took me down to the market to collect my prize, and they presented me with what I still consider one of the greatest trophies of my childhood: a giant neon-pink plastic pail covered in screen-printed Pinocchio faces. It wasn’t a small bucket either. It was enormous, especially to little me. And it was filled to the top with candy and little toys and Easter junk that felt unbelievably perfect.

There’s a photo somewhere of me standing on the front lawn holding that pail with my dad. I’m wearing a white little dress with flowers embroidered on it and I look like I had just won something really important.

The next morning was Easter and my parents were hosting brunch, which they did most years. The house was full of cousins and relatives, and my mom was making the usual spread of eggs, breakfast casseroles, and whatever else she had planned.

And I remember sitting at the dining room table with that neon pink bucket next to me like it was a rare artifact.

I didn’t want to eat the candy or open the toys. I wanted everyone to see that I had won it. That makes me laugh thinking about it. I already knew possession was the point and any consumption of it would have ruined my whole winners display. I don’t remember what anyone ate that morning, but I remember that bucket sitting beside me like it was a celebrity guest.

Years later, when I was a teenager, I opened my parents’ safe to grab something and found my winning coloring page folded carefully inside with a few other drawings I had made around that age. The coloring page had “Cathy’s Big Win” written across the back.

My dad had saved them. Apparently my dad thought that coloring page deserved vault protection.

Which tells you something about how parents archive pieces of your childhood when you aren’t paying attention.

This ham and cheese croissant breakfast bake takes me back to some of those Easter mornings. The house full of people, brunch on the table, and the feeling that the whole day was going to stretch out forever.

And if there had been a croissant breakfast bake sitting on the table next to my pink Pinocchio bucket, I would have considered that a pretty perfect Easter.

Why This Ham and Cheese Croissant Bake Is So Good

• Croissants were never designed to be a regular ingredient in a casserole. All that butter means they soak up the egg custard and turn into something closer to savory bread pudding than a typical breakfast bake.
• Dijon mustard and eggs belong together. You don’t want yellow mustard here.
• I’m starting to think ham and Swiss is one of those combos that has been showing up on brunch tables forever because nobody has found a reason to stop. I certainly haven’t.
• If you’re already hosting brunch, you might as well go all the way in.

Ingredients

• Croissants – Slightly stale croissants are perfect for a croissant breakfast bake because they soak up the egg custard without falling apart. Fresh croissants are too delicate. Day-old croissants hold together and give you a soft custardy center with golden edges.
• Ham – Salty, savory, and the reason this feels like brunch. Leftover ham works if you happen to have it.
• Swiss cheese – Smooth melting and nutty, a classic partner for ham. You don’t want this to be a cheddar free-for-all.
• Sharp cheddar cheese – Swiss handles the calm side of things while cheddar adds some bite. This combo tastes much more interesting than using just one cheese.
• Green onions or chives – Enough for freshness to peek through.
• Eggs – The base of the custard that turns croissants, ham, and cheese into something closer to a brunch casserole or savory croissant strata once baked.
• Whole milk – Keeps the custard light enough that the croissants stay soft instead of dense.
• Heavy cream – Adds the richness you need for a proper brunch dish.
• Dijon mustard – The one ingredient that makes the egg custard taste more interesting.
• Garlic powder – For flavor.
• Nutmeg (optional) – A tiny pinch is a classic trick in egg custards. Makes it taste more complete.
• Kosher salt and black pepper – Eggs need seasoning.
• Parsley or chives for garnish (optional) – A little green on top so it looks finished.

Variations and Substitutions

• Bacon or breakfast sausage can replace the ham if that’s what you have. As long as something salty ends up in the croissant layers, the bake will be fine.
• Swiss cheese keeps things classic, but Gruyère is a great upgrade if you want something nuttier and more nuanced.
• Croissants are the best here, but brioche or challah will also soak up the egg custard if that’s what’s sitting on your counter.
• If you want to sneak in vegetables, sautéed spinach or mushrooms work well, but make sure you cook the liquid out of them first.

How to Make Ham and Cheese Croissant Breakfast Bake

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (tear up the croissants)
  Tear or cut the croissants into big uneven pieces. Don’t worry about perfection. The ragged edges are what toast up in the oven. Grease a 9×13-inch baking dish and scatter about half of the croissants across the bottom.
• Step Two (layer everything)
  Sprinkle half the ham, Swiss, cheddar, and green onions over the croissants. Add the remaining croissant pieces, then finish with the rest of the ham and cheese so the ham and cheese don’t all hide in one corner.
• Step Three (make the custard)
  Whisk the eggs, milk, cream, Dijon mustard, garlic powder, nutmeg if using, kosher salt, and black pepper together in a bowl until smooth and fully combined.
• Step Four (let the croissants drink)
  Pour the custard over the dish and press the croissants down a little so they start drinking. Let it sit for about 10–15 minutes. Croissants need a moment to accept their new reality.
• Step Five (bake)
  Heat the oven to 375°F. Cover the dish loosely with foil and bake for about 25 minutes. Remove the foil, scatter a little extra cheese over the top if you like, and bake another 10–15 minutes until the top is golden and the kitchen smells like brunch.
• Step Six (let it rest)
  Let the casserole sit for about 10 minutes before slicing so everything settles and holds together. Finish with chopped chives or parsley and serve.

Recipe Tips

• Croissants vary wildly in size now. If yours are enormous bakery croissants, five is usually enough. If they’re smaller grocery store ones, six works perfectly. The goal is layers that feel airy, not a dish packed so tightly the custard can’t move around.
• If the croissants look like they’re floating when you pour the custard over them, that’s normal. Press them down gently with a spoon and give them a few minutes. They eventually start soaking it up.
• Don’t skip the short soaking time before baking. Giving the croissants 10–15 minutes to soak in the custard helps the whole casserole bake evenly instead of leaving dry pockets of bread.
• Covering the dish for the first part of baking keeps the croissants from browning too quickly while the egg custard sets underneath.
• Letting the casserole rest for a few minutes after it comes out of the oven makes slicing much easier. The custard firms up slightly and the pieces hold together instead of sliding apart on the plate.
• If you want a little more flavor in the custard, the pinch of nutmeg or a teaspoon of Worcestershire sauce blends in with the ham and cheese.

Make-Ahead and Overnight Options

• This croissant breakfast bake is great for making ahead. You can assemble the entire dish the night before, cover it, and refrigerate it overnight so the croissants have plenty of time to soak up the custard.
• In the morning, take the casserole out of the refrigerator while the oven heats so the dish can lose some of the chill. Then bake it exactly the same way as written.
• Letting the croissants sit in the custard overnight creates a softer, more custardy center, almost like savory croissant bread pudding.
• If you want to assemble it the same morning, just give the croissants about 10–15 minutes to absorb the custard before the dish goes into the oven.
• Either way works, which is why it’s great for holiday brunches.

Storage and Reheating

• Leftovers keep well in the refrigerator for about three days if covered or stored in an airtight container.
• To reheat, warm individual portions in the microwave or slide the whole dish back into a low oven until heated through.
• If the casserole looks a little dry after refrigeration, a quick splash of milk before reheating brings it right back.
• Technically you can freeze it, but egg casseroles are never quite the same after freezing, so I usually recommend just finishing the leftovers.

FAQs

• Can I use a different cheese instead of Swiss?
  Yes. Gruyère is the closest substitute, but cheddar, Monterey Jack, or mozzarella all melt nicely in the casserole.
• Can I use leftover ham?
  Leftover holiday ham is perfect for this recipe. It’s one of the easiest ways to turn extra ham into brunch.
• Why does the casserole need to rest before cutting?
  The short resting time lets the custard set so the slices hold together instead of sliding apart on the plate.

From My Kitchen Notes

Just a few kitchen scribbles, not tips.

• A stale croissant is one of the few foods that can improve a dish after being ignored for a day. A useful trait.
• It’s interesting how some recipes only exist because someone had the sense to combine leftovers with ambition.
• Some combinations take one look at each other and immediately know they belong in the same pan. The only real question is how long they pretend otherwise.
• A croissant breakfast casserole is basically a very successful ambush.
• Every once in a while, ingredients meet and the agreement is immediate. The timing is what gets complicated.
• On Easter morning in our house you couldn’t just walk in the door. My dad answered the doorbell with a tray of whiskey shots and you were expected to take one or two before entering. Twenty-plus years ago, we toasted him at his funeral reception the same way.
• There are flavors that circle each other for years before anyone has the nerve to put them together.
• The secret to a good croissant breakfast bake is letting the custard soak in long enough that the croissants stop acting like pastries and become something closer to bread pudding.
• The pan usually knows what it’s doing long before the cook does.
• I’m sure five-year-old me with that pink bucket was absolutely certain she had peaked.
• Easter brunch in our house was always loud, crowded, and full of food, which in my opinion is still the correct way to run a holiday.

If Brunch Is Happening Anyway

• Cheesy Pepperoni Strata – bread, spinach, pepperoni, sharp cheddar.
• Overnight Breakfast Casserole – biscuits, bacon, creamy egg custard.
• Monte Cristo Casserole – cheesy, buttery, slightly sweet bake.
• Bagel Breakfast Casserole with Kielbasa – smoky sausage, bagels, melted cheddar.

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This ham and cheese croissant breakfast bake layers buttery croissants, savory ham, and melted cheese in a rich egg custard. The full recipe with exact measurements is just below.

Print Recipe

5 from 4 votes

Ham and Cheese Croissant Breakfast Bake

Buttery croissants layered with savory ham, Swiss and cheddar cheese, and a rich egg custard baked until golden and puffed. This ham and cheese croissant breakfast bake delivers crisp edges, creamy centers, and plenty of melty cheese, making it perfect for brunch, holiday mornings, or weekend breakfasts.

Prep Time20 minutes mins

Cook Time40 minutes mins

Resting10 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Breakfast, Brunch

Cuisine: American

Keyword: brunch casserole, croissant breakfast casserole, croissant egg bake, ham and cheese croissant breakfast bake, ham croissant casserole, holiday breakfast casserole, savory croissant bake

Servings: 8

Calories: 515kcal

Author: Cathy Pollak

Equipment

• baking dish 9x13 (23x33 cm). Holds the layered croissants and custard while baking evenly.
• mixing bowls (large). Used to whisk together the egg custard.
• whisk Makes sure the eggs, milk, cream, and seasonings combine smoothly.

Ingredients

Base:

• 6 large (360 g) croissants preferably day-old
• 1½ cups (225 g) diced ham from cooked ham or leftover spiral ham
• 1 cup (100 g) shredded Swiss cheese
• 1 cup (100 g) shredded sharp cheddar cheese
• ¼ cup (15 g) chopped green onions or chives

Custard:

• 5 large eggs
• 1¾ cups (420 ml) whole milk
• ½ cup (120 ml) heavy cream
• 1 tbsp (15 g) Dijon mustard
• ½ tsp (1.5 g) garlic powder
• ¼ tsp (0.5 g) ground nutmeg (optional)
• ½ tsp (3 g) kosher salt
• ¼ tsp (0.5 g) black pepper

Optional Topping:

• ½ cup (50 g) addtional shredded cheese
• chopped parsley, green onion or chives for garnish

Instructions

• Cut or tear the croissants into large bite-sized pieces. Lightly grease a 9×13-inch (23×33 cm) baking dish and spread half of the croissant pieces evenly across the bottom.
  6 large (360 g) croissants
• Sprinkle half of the diced ham, Swiss cheese, cheddar cheese, and green onions over the croissants. Add the remaining croissant pieces in an even layer, followed by the rest of the ham and cheeses.
  1½ cups (225 g) diced ham, 1 cup (100 g) shredded Swiss cheese, 1 cup (100 g) shredded sharp cheddar cheese, ¼ cup (15 g) chopped green onions or chives
• In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, garlic powder, nutmeg (if using), kosher salt, and black pepper until fully combined and smooth.
  5 large eggs, 1¾ cups (420 ml) whole milk, ½ cup (120 ml) heavy cream, 1 tbsp (15 g) Dijon mustard, ½ tsp (1.5 g) garlic powder, ¼ tsp (0.5 g) ground nutmeg, ½ tsp (3 g) kosher salt, ¼ tsp (0.5 g) black pepper
• Slowly pour the custard mixture evenly over the croissant layers. Press the croissants down gently with the back of a spoon so they absorb the custard. Let the casserole sit for 10–15 minutes to allow the croissants to soak up the liquid.
• Preheat the oven to 375°F (190°C). Cover the baking dish loosely with foil and bake for 25 minutes.
• Remove the foil, sprinkle the additional cheese over the top if using, and continue baking for another 10–15 minutes, or until the top is golden and the center is set.
  ½ cup (50 g) addtional shredded cheese
• Remove from the oven and let the casserole rest for about 10 minutes before slicing. Garnish with chopped parsley or chives and serve warm.
  chopped parsley, green onion or chives for garnish

Notes

• Day-old croissants work best.
• Large croissants may require only five.
• Let the custard soak 10–15 minutes.
• Cover first to prevent over-browning.
• Bake until the center is fully set.
• Internal temp should reach 165°F (74°C).
• Can be assembled and refrigerated overnight.

 

 

If you’re making this Ham and Cheese Croissant Breakfast Bake, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts

Ham and Cheese Croissant Breakfast Bake

Amount Per Serving (300 g)

Calories 515 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 17g106%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 195mg65%

Sodium 760mg33%

Potassium 350mg10%

Carbohydrates 32g11%

Fiber 1g4%

Sugar 6g7%

Protein 24g48%

Vitamin A 820IU16%

Vitamin C 2mg2%

Calcium 330mg33%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Ham and Cheese Croissant Breakfast Bake? I’d love to hear how it turned out – leave a comment below and let me know.

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