Croissant Breakfast Bake
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You’ll never go back to a traditional breakfast casserole after trying this Croissant Breakfast Bake. Loaded with fluffy croissants, eggs, ham and Gruyère cheese.
There’s nothing like waking up to a egg and cheese breakfast casserole on slow weekend mornings. Years ago we made a breakfast bake with sourdough bread, but today we’re sharing a new version that uses buttery croissants. And let me tell you it’s amazing.
This Croissant Breakfast Bake is the perfect holiday breakfast casserole because you can use up leftover ham. It’s loaded with protein and the most comforting way to start the day.
Why you should make this Croissant Breakfast Bake:
- Uses buttery croissants. But don’t think you have to spend a lot of money on them. Grab some from the day old rack in the bakery section of the grocery store. They are better if they are a little dried out so they can soak up the egg mixture.
- Features ham and cheese. I’m always looking for a new way to use leftover holiday ham. And for this recipe we pair the ham with Gruyère cheese, which melts beautifully.
- Adaptable base recipe. This croissant breakfast casserole can be tailored to what you have in your fridge: sausage, bacon, onions, swiss, cheddar cheese and even dollops of cream cheese would all be delicious additions to this breakfast bake.
Ingredients Needed
- Croissants. Save your high quality croissants for hot ham & swiss croissants or a smear of Nutella. Use grocery store croissants and grab day old if you can. You’ll bake them anyway to dry them out!
- Whole milk and heavy cream. Use lower fat milk if you have to, but it have the best taste and texture with whole milk and heavy cream.
- Nutmeg, cayenne pepper and dijon mustard. 3 additions that give such a unique flavor to this croissant breakfast bake.
✨ For complete ingredients and amounts, see the recipe card below. ✨
How to Make a Croissant Breakfast Bake
To prepare, preheat the oven to 250°F and grease a 9 x 13-inch baking dish.
- Prepare the croissants. Tear the croissants into large chunks (about 2-inch in size). They don’t have to be in bite-size pieces because they will soften. Place them on a parchment-lined baking sheet and bake for 25 minutes to dry them out. Remove the croissants from the oven and place them in the prepared casserole dish, fitting them closely together.
- Increase the oven temperature to 325°F.
- Scatter the ham over the croissant pieces and sprinkle the shredded cheese on top.
- In a large bowl with a pourable spout, whisk together the eggs, Dijon, salt, cayenne pepper and nutmeg until well combined.
- Whisk in the milk and heavy cream and drizzle the mixture over the croissants, covering them evenly.
- Cover the casserole dish with aluminum foil and bake for 40 minutes (or until the tops are golden brown and the egg mixture has set).
- Garnish with chopped chives before serving.
What to Serve with Croissant Breakfast Bake
Looking to serve this for a family brunch or holiday breakfast? Try with these recipes:
Can I make this ahead of time?
The recipe can be assembled up until adding the egg mixture. It is best to pour the egg mixture into the casserole dish before baking so the croissants don’t get too soggy.
Storage Instructions
Any leftovers can be wrapped in plastic wrap and placed in the refrigerator for up to 4 days. Reheat in the microwave, or for crispier croissants, reheat in the air fryer.
Croissant Breakfast Bake
You'll never go back to a traditional breakfast casserole after trying this Croissant Breakfast Bake. Loaded with fluffy croissants, eggs, ham and gruyere cheese.
Servings 12
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Ingredients
- 8 large butter croissants
- 8 ounces ham cut into 1 x ¼-inch strips
- 1 cup Gruyère cheese shredded
- 10 large eggs
- 2 teaspoons Dijon mustard 10 grams
- 1 teaspoon salt 5 grams
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground nutmeg
- 2 cups whole milk 16 ounces
- 1 cup heavy cream 8 ounces
- chopped fresh chives for garnishing
Instructions
- Preheat the oven to 250°F and grease a 9×13-inch casserole dish.
- Tear the croissants into large chunks (about 2-inch in size). Place them on a parchment-lined baking sheet and bake for 25 minutes to dry them out. 8 large butter croissants
- Remove the croissants from the oven and place them in the prepared casserole dish, fitting them closely together.
- Increase the oven temperature to 325°F.
- Scatter the ham over the croissant pieces and sprinkle the shredded cheese on top. 8 ounces ham , 1 cup Gruyère cheese
- In a large bowl with a pourable spout, whisk together the eggs, Dijon, salt, cayenne pepper and nutmeg until well combined. 10 large eggs, 2 teaspoons Dijon mustard, 1 teaspoon salt, ¼ teaspoon ground cayenne pepper, ¼ teaspoon ground nutmeg
- Whisk in the milk and heavy cream and pour the mixture over the croissants, covering them evenly. 2 cups whole milk, 1 cup heavy cream
- Cover the casserole dish with aluminum foil and bake for 40 minutes (or until the tops are golden brown and the egg mixture has set).
- Sprinkle with chopped chives before serving. chopped fresh chives
Notes
- If you can, purchase a block of gruyere cheese and grate it yourself. Store-bought shredded cheese contains a coating that doesn’t give it that nice texture when melted.
- When placing the croissants in the casserole dish, make sure they are ‘torn side up’ so they can catch all the egg, cheese, and ham bits.
- Other seasoning ideas: sage, thyme, green onions, black pepper.
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 425kcal | Carbohydrates: 23g | Protein: 18g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 236mg | Sodium: 757mg | Potassium: 255mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1037IU | Vitamin C: 0.2mg | Calcium: 216mg | Iron: 2mg