Croissant Breakfast Casserole (With Ham and Cheese)
A croissant breakfast casserole is the heavenly pairing of a flaky crispy croissant and a casserole where the egg, milk, and cream bake into a custard like consistency. Easy to assemble and quick to bake, this overnight casserole is gourmet enough to serve for a holiday brunch or is just as good for a lazy weekend breakfast.
I love recipes in which the addition of a few handy ingredients brings in a new dimension to an existing dish. In this casserole recipe, the textures of a ham and cheese croissant are accentuated by the custard-like delicacy of the baked egg mixture. This is perfect for times when you have to cook for a large crowd: it is a crowd pleaser, it looks visually stunning and it multiples easily to make big batches.
If these were not reasons enough to bake this for your next brunch, then the fact that it can be prepped overnight might make you think again. Soak the stuffed croissants in the egg, milk, and cream mixture for the pastry to absorb all the delicate flavors. And the next day, pop it into the oven just before you serve. Trust me, this is one dish that your guests will be coming back for more!
A feast for the senses
In my opinion, the croissant breakfast casserole elevates the humble croissant into a praiseworthy gourmet dish. Each mouthful is an explosion of tastes and textures. When I first prepped this dish, I wondered if smaller pieces of croissant would soak up the flavors better. But in the end, I just couldn’t break apart the beautiful croissants into chunks. It would have been such a waste of the delicate layers of the pastry. So, I used the used the croissants as they were.
As a result, I had a casserole, when one forkful gave me a flakey, crispy pastry and a salty-savory bite from the ham and cheese. The thick custard-like deliciousness from the egg and cream mixture brought the whole dish together. I also added a little spice with Dijon mustard and a pinch of nutmeg A simple enough dish, but one that looks spectacular and is an absolute feast on any special occasion!
Why you should make the croissant breakfast casserole
- It uses simple, handy pantry ingredients to make an incredibly mouthwatering casserole.
- It is easy to make and bake but comes together so beautifully, that it is perfect to serve for a festive breakfast or brunch. It can easily be multiplied to make big batches. You can also prepare it the previous night and bake it just before serving.
- It takes no more than 10 minutes to assemble and then the oven works the rest of the magic.
- This dish is partial to multiple variations. You can replace the ham with brown breakfast sausage, crispy bacon or prosciutto. Swiss cheese is a good substitute for the gruyere.
- Give your vegetarian friends a treat by replacing the ham with sauteed mushroom or spinach.
- Do you have any delicious ham left over from your Christmas dinner? Dice it up and make an indulgent breakfast casserole for Boxing Day!
Ingredients
- Croissants – Any flaky crispy croissant of your choice. In my 9×13 inch baking dish, 6 medium-large sized croissants fit perfectly. So choose your croissants and dish accordingly. Do not overcrowd.
- Eggs – Any eggs of the large variety will work here.
- Sliced Ham – You can replace it with brown breakfast sausage, crispy bacon or prosciutto. Vegetarian options could have sauteed mushrooms and spinach instead of the meat.
- Gruyere and Cheddar Cheese – These cheese melt beautifully when baked and add a gooey texture to the dish.
- Milk and heavy cream – These, along with eggs combine to form the thick custard-like base of the casserole.
- Dijon mustard and Nutmeg – These add a slight complexity to the dish and bring in a little warmth.
Pave the way for the croissant breakfast casserole
Prepare the milk and egg base
- Preheat your oven to 350 F or 180 C.
- Firstly, in a big bowl, whisk together eggs, milk, cream, Dijon mustard, a pinch of nutmeg, salt and pepper.
- Once the mixture is ready, pick you croissants and and cut them horizontally into 2 halves. Arrange the lower halves on a baking tray, taking care not to overcrowd.
Layer the croissants
- Pour 1.5 cups of the egg and milk mixture on top of the halved croissants.
- Then layer them with the ham slices and half of the grated cheese.
Pour in the egg, milk, and cream mixture
- Once the stuffing is done, close the croissants with the other halves.
- Pour the rest of the egg and milk mix evenly on top of the croissants.
- Sprinkle the remaining cheese over this.
Bake and serve the croissant breakfast casserole
- Cover the baking dish with aluminum foil and bake for 20 minutes. This gives the base layer a creamy custard-like consistency.
- Take out the baking dish, remove the foil, and bake again uncovered for another 8-10 minutes until the egg mix is set around the corners. The top of the croissants crisp up at this stage.
- Garnish with freshly chopped parsley/chives or green onion before serving.
Serving Suggestions
This dish has a perfect blend of all breakfast items. Carbs from the croissants, protein from the eggs and meat. Hence, it works beautifully as a standalone dish for a lazy Sunday breakfast. I usually am happy and satiated with a large chunk of the casserole and a bracing mug of coffee.
But if you are serving a large crowd, you can pair the casserole with freshly cut fruit or some light crunchy salad. The custardy mouth feel can also be offset with crispy hash browns or wedges. And I am sure I don’t have to mention that a sip of coffee with the casserole will take the taste from simply amazing to absolutely divine.
Storing Suggestions
Store any leftovers in the refrigerator in an air-tight container or tightly wrapped in cling film. This should stay good for 2-3 days. The casserole also freezes well. So go ahead and make a large batch. Portion it out and store it in the freezer for up to 3 months. You have an amazing breakfast handy for your rushed weekday mornings.
To reheat, first, thaw it out on the kitchen counter. You can then use the microwave or the oven at 350 F to heat it through.
More Breakfast Recipes To Try
Croissant Breakfast Casserole
Ingredients
- 6 croissant (ref note 1)
- 12 ounce ham
- 7 large eggs
- 1 cup milk
- ½ cup cream
- 1.5 teaspoon dijon mustard
- good pinch of nutmeg
- 1 teaspoon pepper
- 1 teaspoon salt
- 1.5 cup cheese
Instructions
- Preheat oven to 350 F or 180 C.
- In a big bowl, whisk together eggs, milk, cream, dijon mustard, nutmeg, salt and pepper.
- Cut each croissant horizontally into 2 halves. Arrange lower halves of the croissant in a baking tray.
- Pour 1.5 cups of the egg and milk mixture on top of halved croissant. Then layer it with ham slices, followed by 1/2 of grated cheese. Place the top half of croissant cut side down. Pour rest of the egg and milk mix on top. Sprinkle remaining cheese on top.
- Cover the baking dish with aluminum foil and bake fore 20 minutes. Take out the baking dish, remove foil and bake again uncovered for another 8-10 minutes until the egg mix is set around the corners.
- Garnish with fresh parsley/chive or green onion before serving.
Notes
- In a 9 x 13 baking dish, 6 medium-large sized croissant will fit perfectly. If croissant are smaller, then you can use upto 8.
- Baking the casserole covered, egg and milk mix bakes into a creamy custard like consistency. Towards the end bake it uncovered so that the top of croissant crisps up.
Nutrition
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