Ham and Cheese Croissant Bake

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Ham and Cheese Croissant Bake

This ham and cheese croissant bake is a savory breakfast casserole that's rich with seasoned, egg-soaked croissants and baked with pieces of ham and swiss cheese.

Prep Time7

Cook Time45

Total Time52

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 708kcal

Author: Jessica Burgess

Equipment

9x13 Baking dish
Large mixing bowl
Whisk
aluminum foil

Ingredients

For the croissant bake:

6 large croissants day old
6 large eggs
2 cups half and half
1 tablespoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Italian seasoning
1 teaspoon salt
¼ teaspoon black pepper
8 ounces deli sliced ham
1½ cups shredded Swiss cheese
1 tablespoon fresh chives chopped

Honey Mustard Sauce:

2 tablespoons honey
2 tablespoons mayonnaise
2 tablespoons yellow mustard
1 tablespoon Dijon mustard

Instructions

How to Make the Croissant Bake:

Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or cooking spray.
Cut the croissants into three even pieces each.
6 large croissants
Place the eggs, half and half, Dijon mustard, garlic powder, onion powder, Italian seasoning, salt and pepper into a large mixing bowl and whisk until all the eggs are broken up and combined.
6 large eggs, 2 cups half and half, 1 tablespoon Dijon mustard, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon Italian seasoning, 1 teaspoon salt, ¼ teaspoon black pepper
Place the croissant pieces into the egg mixture and lightly hold them under so that the croissants really absorb the egg mixture.
Place the croissants into the prepared baking dish and spread out evenly. Pour the remaining egg mixture over the croissants.
Tuck the ham in and around the dish so it’s spread out evenly.
8 ounces deli sliced ham
Evenly spread out the Swiss cheese through the top layer of the dish. You can also place some cheese under and around the croissants and ham so that it’s all throughout the dish.
1½ cups shredded Swiss cheese
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-17 minutes or until the egg is set and cooked. It should not be jiggly at all and the croissants should be browned and cheese melted.

How to Make the Honey Mustard:

While the dish is baking, make the honey mustard by placing the honey, mayonnaise, yellow mustard and Dijon mustard into a mixing bowl. Whisk together until smooth and all one even color.
2 tablespoons honey, 2 tablespoons mayonnaise, 2 tablespoons yellow mustard, 1 tablespoon Dijon mustard
Allow the bake to sit for 3-5 minutes. Top with chopped fresh chives and serve alongside the homemade honey mustard.
1 tablespoon fresh chives

Notes

You can use cheddar, provolone or mozzarella cheese.
You can assemble the casserole the night before, cover, and refrigerate. Bake right before you want to serve.
I recommend using older croissants for this recipe, not super fresh. You can also leave croissants uncovered for 12-24 hours so that the moisture dries out.
If you want a really buttery topping, you can melt a tablespoon of butter and in the last 5 minutes of baking, just brush the tops of the croissants with butter.
This casserole keeps well when covered, in the refrigerator for up to 3 days. Reheat in the microwave or back in the oven until heated through. The honey mustard will keep for up to 7 days in the refrigerator in an airtight container.

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