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Ham and Cheese Croissant Breakfast Bake Recipe

This Ham and Cheese Croissant Breakfast Bake Recipe is SO flavourful and delicious. An easy recipe that’s ready in about 1 hour, 30 minutes and is perfect for holiday brunch, special occasions or any weekend breakfast and Sunday brunch.

If you’re looking for THE MOST DELICIOUS breakfast recipe this Ham and Cheese Croissant Breakfast Bake is my favourite! It’s cheesy and so flavourful. Made with buttery croissants, melted cheese, ham, spices (I think it’s the rosemary in it that really gets me…yum), creamy eggs and milk, then topped with a mustard honey butter. The end result = SCRUMPTIOUS.

a top down close up of a baking pan filled with Ham and Cheese Croissant Breakfast Bake

The Ingredients:

  • croissants
  • black forest ham
  • provolone cheese
  • eggs
  • whole milk
  • rosemary, garlic, thyme, salt + pepper
  • butter
  • honey
  • mustard

Perfect for the holidays!

This recipe is absolutely perfect for holiday mornings, especially Christmas morning or Easter brunch. It’s easy to assemble and feeds a crowd, making it perfect for overnight guests. I’m definitely making it this holiday season (I added it to my Christmas Week Menu Plan)!

a top down image of a baking pan filled with Ham and Cheese Croissant Breakfast Bake

Croissant Breakfast Bake Recipe Tips:

  • CROISSANTS: Use 10 – 12 medium sized croissants and cut them in half. Or 8 large croissants and cut them into 3. Stale croissants work great!
  • HAM: You can use any type of ham: deli ham (black forest ham, honey ham) or sliced baked ham (a great way to use up leftover ham).
  • CHEESE: Use any of your favourite cheeses: provolone cheese, Swiss cheese, Gruyere cheese, old cheddar cheese (or any sharp cheddar), Monterey Jack cheese…
  • MILK: Use whole milk or half + half cream. You can use heavy cream too, but it will be very rich.
  • EGGS: Use large eggs.
  • MIXING: I like to use a hand blender to combine the egg/milk mixture to make it smooth and creamy. But you can just use a hand whisk.
  • DISH SIZE: Use a 9×13 baking dish/casserole dish. 
  • LET IT REST: This recipe requires about 15 minutes of resting time before baking. This resting time is to allow for the egg mixture to soak into the croissants.
  • WHEN IS IT DONE? This bake is ready when the it has puffed up and the the centre of the bake isn’t jiggly and the tops of the croissants are lightly golden brown.
  • SERVING SUGGESTIONS:  Serve with this bright and fresh Fruit Salad.
  • LEFTOVERS: Cover any leftovers with plastic wrap, or store in an airtight container in the fridge for up to 3 days. Reheat in the microwave.

How to Assemble this Ham and Cheese Croissant Breakfast Bake:

This dish comes together in just minutes, it’s really very simple!

a top down image of a baking pan filled with croissant halves

#1: Soak the croissant halves in the egg/milk mixture. Then butter a 9×13 baking dish and add the croissant halves to it. They shouldn’t look tidy.

a top down image of a baking pan filled with an unbaked Ham and Cheese Croissant Breakfast Bake

#2: Fold the deli ham in half, then half again. Tuck the pieces in between the croissants.

a top down image of a baking pan filled with an unbaked Ham and Cheese Croissant Breakfast Bake

#3: Tuck in slices of cheese between the croissants. Pour the remaining egg/milk mixture over the top. Cover and bake for 30 minutes.

a top down image of a baking pan filled with Ham and Cheese Croissant Breakfast Bake

#4: After 30 minutes, brush the top of the bake with the mustard honey butter. Bake for 25 more minutes.

a close up of a spoonful of Ham and Cheese Croissant Breakfast Bake coming out of a baking pan with cheese strings

Handy Make Ahead Tip:

You can assemble this dish the night before you want to serve it, then let it rest overnight in the fridge. The next morning let the dish come up to almost room temperature (15 minutes is fine) before putting it in the oven to bake.

And trust me, add the honey butter. It’s ah-mazing.

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Ham and Cheese Croissant Breakfast Bake Recipe

a top down close up of a baking pan filled with Ham and Cheese Croissant Breakfast Bake

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5 from 1 review

This Ham and Cheese Croissant Breakfast Bake Recipe is SO flavourful and delicious. Easy to make and ready in about 1 hour, 30 minutes. Perfect for holiday brunch and special occasions.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Resting Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 10 servings 1x
  • Category: Breakfast
  • Method: Oven

Ingredients

Units Scale

Croissant Bake:

  • 1012 medium croissants
  • 4 large eggs
  • 1/2 cup whole milk (see tips above)
  • 1 tsp seasoning salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1 tsp dry mustard
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 250 g sliced provolone cheese
  • 350 g sliced black forest ham

Honey Topping:

  • 1/4 cup honey
  • 1/4 cup melted butter
  • 2 tsp mustard (prepared or Dijon)

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Prepare a 9×13 baking dish by greasing the bottom and sides with butter or with non-stick cooking spray. Set aside.
  3. In a large bowl whisk together the eggs, milk, salt, pepper and spices. Mix until smooth.

  4. Cut the croissants in half (or thirds if the croissants are big).
  5. Soak the croissant pieces in the egg/milk mixture. Then add the croissant halves to the prepared baking dish. They shouldn’t look tidy. Note: you will have leftover egg mixture, keep it…you will need it.
  6. Fold the deli ham in half, then half again. Tuck the pieces of ham in between the croissants.

  7. Then tuck slices of cheese in between the croissants (as shown above).

  8. Pour the remaining egg/milk mixture over the top.

  9. Let sit for 15 minutes.
  10. Cover with aluminum foil and bake for 30 minutes.

  11. While the casserole is baking mix together the honey topping ingredients: honey, melted butter and mustard.
  12. Then after the 30 minute baking time, remove the foil, brush the top of the bake with the honey butter mixture.

  13. Return the dish to the oven and bake uncovered for another 25 minutes, or until the croissants have puffed up and the centre of the bake isn’t jiggly. The top of the croissants should be lightly golden brown.
  14. Let sit for 5 minutes, then serve.

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​I hope you enjoy this delicious breakfast casserole! Have a delicious day!

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3 Comments

    1. Hi Kelsey! The eggs are an integral part of this casserole, so if you emit them you won’t get the same results. BUT, if you wanted you could make sandwiches with the same ingredients (minus the eggs and milk), add the honey/mustard sauce and bake them covered at 350 degrees until the cheese is melted and the croissants are golden.