Go Back
–+ servings
Baking dish with ham and cheese croissant egg bake, wooden spatula lifting golden cheesy portion out.
Print Recipe

Ham & Cheese Croissant Egg Bake

This Ham & Cheese Croissant Egg Bake is buttery, cheesy, and perfect for make ahead brunches. Flaky croissants, savory ham, and creamy custard bake into a golden breakfast casserole that feeds a crowd with zero stress.
Prep Time15 minutes
Cook Time40 minutes
Chilling Time30 minutes
Total Time1 hour 25 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: croissant egg bake, ham & cheese bake, ham & cheese croissant egg bake
Servings: 8
Calories: 244kcal
Author: Joanna Cismaru

Ingredients

  • 5–6 butter croissants torn into large pieces
  • 1 ½ cups cooked ham diced
  • 1 ½ cups Swiss cheese shredded, or Gruyère
  • 6 large eggs
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • chives or parsley, chopped for garnish (optional)
US Customary - Metric

Instructions

  • Grease a 9×13-inch baking dish. Layer half the torn croissants, then scatter over half the ham and cheese. Repeat with remaining croissants, ham, and cheese.
    process shots showing how to make ham and cheese croissant egg bake.
  • In a bowl, whisk together eggs, milk, cream, Dijon, garlic powder, salt, and pepper until smooth.
    process shots showing how to make ham and cheese croissant egg bake.
  • Pour the egg mixture evenly over the croissant layers. Gently press down with a spatula to help everything soak. Cover and chill for at least 30 minutes (or overnight if prepping ahead).
    process shots showing how to make ham and cheese croissant egg bake.
  • Preheat oven to 375°F (190°C). Bake uncovered for 35–40 minutes, until puffed, golden, and set in the center. Let rest for 5–10 minutes before serving. Sprinkle with fresh chives or parsley and serve warm.
    process shots showing how to make ham and cheese croissant egg bake.

Notes

  1. Croissants: Day old croissants work best because they hold up to the custard without getting mushy.
  2. Cheese options: Swiss or Gruyère melt beautifully, but cheddar or provolone work if that’s what you have.
  3. Soak time: At least 30 minutes in the fridge is ideal. Overnight is even better for deeper flavor.
  4. Make ahead: Assemble the casserole the night before, refrigerate, and bake in the morning.
  5. Freezer friendly: Bake, cool, wrap tightly, and freeze for up to 2 months. Reheat in the oven until warmed through.

Nutrition

Serving: 1serving | Calories: 244kcal | Carbohydrates: 3g | Protein: 16g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 196mg | Sodium: 509mg | Potassium: 212mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 664IU | Vitamin C: 5mg | Calcium: 269mg | Iron: 1mg
QR Code linking back to recipe