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A savory breakfast bake being prepared, with layers of croissants, ham, and cheese in a baking dish before the egg custard is added.

Ham and Cheese Croissant Bake (The Ultimate Easy Brunch Recipe)

This Ham and Cheese Croissant Bake is the ultimate make-ahead breakfast! Buttery croissants, savory ham, and gooey cheese soak in a rich egg custard and are baked to golden perfection. An easy, crowd-pleasing casserole perfect for any brunch.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American, French
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large croissants preferably a day old, torn into bite-sized pieces
  • 1.5 cups cooked ham diced
  • 2 cups shredded Gruyère cheese or a mix of Gruyère and sharp cheddar
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Mixing Bowl
  • 1 Whisk

Instructions
 

  1. Grease a 9x13 inch baking dish with butter. Place half of the torn croissant pieces in an even layer on the bottom of the dish.
  2. Sprinkle half of the diced ham and half of the shredded cheese over the croissants. Top with the remaining croissant pieces, followed by the rest of the ham and cheese.
  3. In a large bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, salt, and black pepper until smooth and fully combined.
  4. Pour the egg mixture evenly over the layers in the baking dish. Gently press down on the croissants to help them absorb the liquid. Cover and refrigerate for at least 4 hours, or preferably overnight.
  5. Preheat oven to 350°F (175°C). Uncover the dish and bake for 35-45 minutes, until the custard is set and the top is golden brown and bubbly.
  6. Let the croissant bake rest for 10 minutes before slicing and serving. This helps the casserole set.

Notes

Using day-old croissants is key to preventing the bake from becoming soggy.
Shred your own cheese from a block for the best melting results.
Don't skip the refrigeration time; it allows the custard to fully soak into the croissants, creating the perfect texture.
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