Ham and Cheese Croissant Breakfast Bake – A Cozy, Crowd-Pleasing Brunch

This Ham and Cheese Croissant Breakfast Bake is the kind of recipe that makes weekend mornings easy. Flaky croissants soaked in a savory egg custard, layered with salty ham and melty cheese, then baked until golden and puffed. It looks impressive, serves a crowd, and doesn’t require fancy skills.

You can assemble it ahead, pop it in the oven, and let the house fill with buttery, cheesy aroma. It’s comforting, satisfying, and always a hit at brunch or holiday gatherings.

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Ham and Cheese Croissant Breakfast Bake - A Cozy, Crowd-Pleasing Brunch

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Ingredients

• 6 large croissants, preferably a day old (about 16–18 ounces total)
• 10 large eggs
• 2 cups whole milk (or 1 1/2 cups milk + 1/2 cup half-and-half for extra richness)
• 1 1/2 cups chopped ham (deli slices or leftover baked ham)
• 2 cups shredded cheese (Gruyère, Swiss, cheddar, or a mix)
• 1/2 cup finely grated Parmesan (optional, for extra savoriness)
• 2 tablespoons Dijon mustard
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt (reduce if ham is very salty)
• 2 tablespoons chopped fresh chives or parsley (optional)
• Butter or nonstick spray for the baking dish

Instructions

• Prep the dish: Heat your oven to 350°F (175°C).Grease a 9x13-inch baking dish with butter or nonstick spray.
• Split the croissants: Slice croissants horizontally. Tear or cut into large bite-size pieces. Day-old croissants absorb custard better, but fresh works too.
• Layer the base: Spread half the croissant pieces in the dish.Sprinkle with half the ham and half the shredded cheese.
• Make the custard: In a large bowl, whisk eggs, milk, Dijon, onion powder, garlic powder, pepper, and salt until smooth. Stir in Parmesan if using.
• Assemble: Add the remaining croissant pieces, ham, and cheese to the dish. Pour the custard evenly over everything, gently pressing the croissants down so they soak it up.
• Rest time: Let it sit for 15–20 minutes on the counter so the croissants absorb the custard.For maximum flavor, cover and refrigerate up to 12 hours.
• Bake: If chilled, let the dish sit at room temperature for 20 minutes. Cover loosely with foil and bake for 25 minutes. Remove foil and bake another 20–25 minutes, until puffed, golden, and set in the center.
• Finish and serve: Let it rest 10 minutes.Garnish with chives or parsley. Cut into squares and serve warm.

What Makes This Special

This isn’t your average breakfast casserole. Croissants bring a buttery, flaky texture you just can’t get from regular bread, and they crisp beautifully on top.

The combination of smoky ham and creamy cheese gives big flavor without needing lots of extra ingredients. Best of all, it’s make-ahead friendly, so you can prep it the night before and bake it in the morning. It also reheats well, which makes leftovers something to look forward to.

What You’ll Need

• 6 large croissants, preferably a day old (about 16–18 ounces total)
• 10 large eggs
• 2 cups whole milk (or 1 1/2 cups milk + 1/2 cup half-and-half for extra richness)
• 1 1/2 cups chopped ham (deli slices or leftover baked ham)
• 2 cups shredded cheese (Gruyère, Swiss, cheddar, or a mix)
• 1/2 cup finely grated Parmesan (optional, for extra savoriness)
• 2 tablespoons Dijon mustard
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt (reduce if ham is very salty)
• 2 tablespoons chopped fresh chives or parsley (optional)
• Butter or nonstick spray for the baking dish

Step-by-Step Instructions

1. Prep the dish: Heat your oven to 350°F (175°C).

   Grease a 9×13-inch baking dish with butter or nonstick spray.

2. Split the croissants: Slice croissants horizontally. Tear or cut into large bite-size pieces. Day-old croissants absorb custard better, but fresh works too.
3. Layer the base: Spread half the croissant pieces in the dish.

   Sprinkle with half the ham and half the shredded cheese.

4. Make the custard: In a large bowl, whisk eggs, milk, Dijon, onion powder, garlic powder, pepper, and salt until smooth. Stir in Parmesan if using.
5. Assemble: Add the remaining croissant pieces, ham, and cheese to the dish. Pour the custard evenly over everything, gently pressing the croissants down so they soak it up.
6. Rest time: Let it sit for 15–20 minutes on the counter so the croissants absorb the custard.

   For maximum flavor, cover and refrigerate up to 12 hours.

7. Bake: If chilled, let the dish sit at room temperature for 20 minutes. Cover loosely with foil and bake for 25 minutes. Remove foil and bake another 20–25 minutes, until puffed, golden, and set in the center.
8. Finish and serve: Let it rest 10 minutes.

   Garnish with chives or parsley. Cut into squares and serve warm.

Keeping It Fresh

Leftovers keep well. Store in an airtight container in the fridge for up to 3–4 days.

Reheat slices in a 325°F (165°C) oven for 10–15 minutes to restore the crisp top. The microwave works for speed, but the oven gives a better texture. For freezing, wrap cooled portions tightly and freeze up to 2 months.

Thaw overnight in the fridge and reheat in the oven until warmed through.

Health Benefits

While this is comfort food, it still brings some nutrition. Eggs and ham provide high-quality protein to keep you full. Cheese adds calcium for bone health and delivers satisfying flavor, which can help with portion control.

If you choose lower-sodium ham, use part-skim cheeses, and add veggies like spinach or bell peppers, you can bump up fiber and vitamins without losing that indulgent feel.

What Not to Do

• Don’t skip the soak. Baking without a short rest can leave dry spots and a soggy top. Give the croissants time to absorb the custard.
• Don’t over-salt. Ham and cheese can be salty. Taste your ham and adjust the seasoning in the custard.
• Don’t underbake the center. If the middle jiggles like loose custard, it needs more time.

  Cover the top to prevent over-browning and keep baking.

• Don’t use super fresh croissants if you can help it. Slightly stale works best because it absorbs better.
• Don’t overcrowd with wet veggies. If adding vegetables, pre-sauté to reduce moisture so the bake sets properly.

Recipe Variations

• Mediterranean Twist: Use feta and mozzarella, swap ham for turkey or leave it out, and add sautéed spinach, cherry tomatoes, and olives.
• Mushroom and Swiss: Brown sliced mushrooms with a little butter and thyme, then pair with Swiss or Gruyère.
• Broccoli Cheddar: Chop steamed broccoli into small florets and fold in with sharp cheddar for a classic combo.
• Hot Honey Ham: Drizzle a little hot honey over the top before baking and use a smoky cheddar for sweet-heat balance.
• Herbed Dijon: Add fresh tarragon or thyme to the custard and increase the Dijon to 3 tablespoons for a bistro vibe.
• Gluten-Friendly Option: Swap croissants for your favorite gluten-free buttery rolls or croissant-style bread, adjusting soak time as needed.
• Lighter Version: Use 8 eggs + 2 egg whites, reduced-fat milk, lean ham, and part-skim cheeses. Add sautéed peppers and onions for volume.

FAQ

Can I make this the night before?

Yes. Assemble the bake, cover tightly, and refrigerate up to 12 hours.

Let it sit at room temperature for about 20 minutes before baking so it cooks evenly.

What’s the best cheese to use?

Gruyère is classic for its nutty flavor and meltability. Swiss, cheddar, fontina, or a blend also work well. Use what you love, aiming for about 2 cups shredded.

Can I use bacon or sausage instead of ham?

Absolutely.

Cook and drain thoroughly first. For sausage, use about 1 pound cooked and crumbled; for bacon, 8–10 slices cooked crisp.

How do I tell when it’s done?

The top should be golden and the center set with only a slight jiggle. A knife inserted in the middle should come out mostly clean, and the internal temperature should reach about 165°F (74°C).

Do I have to use Dijon mustard?

No, but it adds subtle tang and depth.

If you skip it, consider a pinch more salt and a little extra Parmesan for flavor.

Can I add vegetables?

Yes—try spinach, bell peppers, onions, or mushrooms. Sauté them first to remove moisture and season lightly before adding to the dish.

What if I only have small croissants?

Use about 16–18 ounces total. Tear them into larger pieces so you still get good texture and pockets for the custard.

How do I prevent a soggy bottom?

Use day-old croissants, don’t overload with wet ingredients, and allow a short soak before baking.

If your dish is very deep, extend baking time and keep it covered until the last 20 minutes.

In Conclusion

This Ham and Cheese Croissant Breakfast Bake brings together simple ingredients in a cozy, satisfying way. It’s easy to assemble, flexible with add-ins, and reliable for feeding a group. Whether you’re planning a holiday brunch or just want a no-fuss weekend breakfast, this one delivers buttery texture, savory flavor, and plenty of comfort.

Make it once, and it’ll become a regular in your rotation.