This Croissant Breakfast Casserole is a rich and flaky breakfast filled with savory ham and melted cheese. It is perfect for holidays or special breakfasts, and makes for an easy morning since most of the work is done the night before!
Don’t have croissants on hand? Try this Breakfast Casserole with Ham and Cheese!
I love making a special breakfast for holiday. Or even just for the weekend.
What I don’t like is having to get up early and spend lots of time to get that said breakfast cooked and ready.
Which is why I think I love breakfast casseroles so much. Especially ones like this Croissant Breakfast Casserole. It’s easy enough to put together, but one of my favorite parts is that you prep it the night before. That way, all I have to do is pop it into the oven the next morning. It’s such a great way to keep your mornings from getting crazy!
It doesn’t hurt that this breakfast casserole is so delicious. Like fight over the last piece delicious. It’s a good thing this makes a casserole dish full!
Ingredients
- Croissants: I like to make this casserole jam packed with croissants, so we are using a lot here. You will need 1 1/2 pounds. I used the big croissants from Costco and that was 10 of them. If your croissants are smaller, you will need more than 10.
- Milk & Cream: I like to use a mixture of milk and cream. The cream will give it lots of richness, but using all cream is overkill.
- Eggs: I use large eggs.
- Mustard: I like to use some stone ground mustard. You could swap in another mustard of your choice, though.
- Spices: For the spices, you will need garlic powder, mustard powder, onion powder, salt, and pepper. You can easily swap these in or out, depending on preferences.
- Cheese: I like to use a mixture of cheddar and gouda. Again, this can be swapped out for your preference, but I think this cheese combination works perfectly in this casserole.
- Ham: This is a great way to use up leftover ham, if you have any. If not, I will usually just pick up a ham steak at the grocery store and cut that into cubes.
How to Make a Croissant Breakfast Casserole
STEP 1: Cut the croissants into cubes. Place on a baking sheet and bake until toasted, about 5 minutes. You may need 2 baking sheets.
STEP 2: Make the custard by combining the milk, cream, eggs, mustard, and all of the spices. Whisk this to combine.
STEP 3: Assemble your casserole. Place half of the croissant pieces in the bottom of your baking dish, then sprinkle on half of the cheese and half of the ham. Repeat the layer with the remaining croissants, cheese, and ham.
STEP 4: Pour the custard evenly over the top of the casserole. If necessary, press down with your hands to make sure the custard is evenly distributed. Cover and refrigerate overnight. The next morning, bake the casserole covered for 30 minutes, then uncover for 30 minutes.
Tips and Tricks
I like to make this the night before not only so that the morning is easy, but also to give the custard time to soak into the croissants. If you don’t want to refrigerate it overnight, you’ll just want to let it sit for a minimum of 30 minutes before baking to give it some time to soak.
You can easily swap in your favorite breakfast meats! Use cooked bacon or sausage in place of the ham.
You can save any leftovers covered in the refrigerator. They will start to get soggy over time, so the sooner you eat them, the better.
More Breakfast Casserole Recipes
Pear Baked French Toast
Overnight French Toast Casserole
Sausage Breakfast Casserole
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Croissant Breakfast Casserole
Ingredients
- 1 1/2 lbs croissants
- 2 cups milk
- 1 cup heavy whipping cream
- 8 eggs
- 1 tablespoon stone ground mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 oz shredded cheddar cheese
- 6 oz shredded gouda
- 8 oz ham cubed
Instructions
- Preheat the oven to 425ºF. Cut the croissants into large chunks and place on a baking sheet. Place in the preheated oven and toast for 5 minutes, or just until they are slightly golden.1 1/2 lbs croissants
- In a bowl, combine the milk, cream, eggs, stone ground mustard, garlic powder, mustard powder, onion powder, salt, and pepper. Whisk to combine well.2 cups milk, 1 cup heavy whipping cream, 8 eggs, 1 tablespoon stone ground mustard, 1 teaspoon garlic powder, 1/2 teaspoon mustard powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon pepper
- Spray a 9×13-inch baking dish with nonstick cooking spray.
- Place half of the croissant pieces in the baking dish. Sprinkle half of the cheese over the croissants, followed by half of the ham. Add the remaining croissants on top, then the remaining cheese and the remaining ham.6 oz shredded cheddar cheese, 6 oz shredded gouda, 8 oz ham
- Pour the egg mixture evenly over the top of the casserole, pressing down the croissants to make sure it is all soaked in the liquid. Cover the dish with foil and refrigerate up to 12 hours.
- When time to make the casserole, remove it from the refrigerator for 30 minutes before baking. Heat the oven to 350ºF.
- Bake the casserole for 30 minutes, then remove the foil and bake an additional 30 minutes.
- Cut into slices and serve warm.
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