This ham, egg, and cheese croissant breakfast bake turns day-old croissants into a rich, savory custard that’s perfect for feeding a crowd on weekends or holidays. The flaky layers soak up the egg mixture, while ham and melty cheese create a satisfying, all-in-one breakfast dish. It’s an easy make-ahead meal that feels special without requiring hours in the kitchen.
Ingredients
- 6 large croissants (about 300 g / 10.5 oz), preferably day-old, torn into 2-inch pieces
- 8 large eggs
- 1 ½ cups (360 ml) whole milk
- ½ cup (120 ml) heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 cups (240 g) shredded sharp cheddar cheese, divided
- 1 cup (120 g) shredded Gruyère or Swiss cheese, divided
- 8 oz (225 g) deli ham, chopped into bite-sized pieces
- 2 tablespoons chopped fresh chives (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray.
- Place the torn croissant pieces in the prepared dish, spreading them evenly. If your croissants are very fresh, toast them in the oven for 5-7 minutes first to dry them out slightly; this helps them absorb the custard without turning mushy.
- In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, pepper, and garlic powder until fully combined and slightly frothy.
- Sprinkle half of the cheddar and half of the Gruyère over the croissants, then scatter the chopped ham evenly over the cheese.
- Pour the egg mixture over the entire dish, making sure all the croissant pieces are coated. Gently press down with a spatula to help the croissants soak up the custard.
- Sprinkle the remaining cheeses on top.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, until the top is golden brown and the center is set. The internal temperature should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes, when checked with a food thermometer.
- Let the bake rest for 5-10 minutes before slicing. Garnish with chives if desired.
Tips
- Use stale croissants: Day-old croissants are ideal because they’re drier and soak up the custard better. If yours are fresh, dry them in the oven for a few minutes first.
- Don’t over-soak: If assembling ahead, don’t let the croissants sit in the custard for more than 12 hours, or they may become too soggy and fall apart.
- Check for doneness: The center should be just set and not jiggle. A thermometer inserted in the middle should read 160°F (71°C) to ensure food safety.
- Substitutions: Swap the ham for cooked bacon, sausage, or even smoked turkey. Use any good melting cheese like Monterey Jack, fontina, or mozzarella.
Serving Suggestions
Serve warm with a simple green salad or fresh fruit on the side. It pairs beautifully with a light vinaigrette or a dollop of sour cream. For a brunch spread, add roasted potatoes, yogurt parfaits, or a mimosa bar.
Variations
- Vegetarian: Omit the ham and add sautéed spinach, mushrooms, or roasted red peppers.
- Spicy: Add a diced jalapeño or a pinch of red pepper flakes to the egg mixture.
- Herb-infused: Mix in fresh thyme or rosemary with the eggs for an aromatic twist.
- Croissant roll-ups: Instead of tearing, slice croissants in half and layer them cut-side up for a different texture.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, microwave individual portions for 1-2 minutes, or warm in a 350°F (175°C) oven for 10-15 minutes until heated through. You can also freeze the baked bake for up to 3 months; thaw overnight in the fridge and reheat as directed.
Frequently Asked Questions
Can I make this ahead of time? Yes, assemble the dish the night before, cover, and refrigerate. Bake it the next morning, adding 5-10 minutes to the baking time since it starts cold.
Can I use other types of bread? Absolutely. Brioche, challah, or even sourdough work well. Adjust the amount to fill the dish, and note that denser breads may need slightly more custard.
Why is my bake soggy? This usually happens if the croissants are too fresh or if you added too much custard. Use stale bread and press gently to ensure it’s soaked but not swimming in liquid.
Can I freeze this breakfast bake? Yes, freeze it after baking and cooling completely. Wrap tightly in foil or plastic wrap and freeze for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for about 30 minutes.
What if I don’t have heavy cream? Substitute with more milk or use half-and-half. The bake will be slightly less rich but still delicious.
Can I use pre-shredded cheese? Yes, but freshly shredded cheese melts more smoothly. Pre-shredded cheese often contains anti-caking agents that can affect texture.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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