Croissant Breakfast Casserole

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!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 1 5

Refrigeration Time 8

Total Time 9 20

Servings servings

Calories 508kcal

Author Deborah Harroun

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 9x13-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.

Notes

If not refrigerating overnight, let the casserole sit for at least 30 minutes before baking to give the custard time to soak into the croissants.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition