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.

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

Prep Time 20

Cook Time 40

Resting 10

Total Time 1 10

Servings

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.

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Nutrition