Ham and Cheese Croissant Bake
This recipe for Ham and Cheese Croissant Bake is the perfect breakfast or brunch. A great way to use up leftover ham and stale croissants!
A SIMPLE BUT ELEGANT BREAKFAST OR BRUNCH
If you’ve got some leftover ham and some croissants that are getting a tad stale, then this is the dish to make with those leftovers! It whips up very quickly and tastes like it was made in a French bistro. No one has to know how simple it is to throw together!
TIPS FOR MAKING THIS BREAKFAST CASSEROLE:
- This casserole can be prepared the night before, covered then stored in the refrigerator until ready to bake.
- Other cheese options include: cheddar, brie or parmesan.
- Make it vegetarian by adding mushrooms instead of ham.
- Bacon can be used but it should be pre-cooked before using in this dish or else it will produce too much grease.
- I have only tested this with full fat cows milk so I can’t say how it would turn out using milk alternatives.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- croissants
- heavy cream
- whole milk
- fresh thyme
- eggs
- sea salt & fresh black pepper
- black pepper
- thinly sliced ham (or prosciutto)
- cubed or shredded mozzarella
HOW TO MAKE HAM AND CHEESE CROISSANT BAKE:
Preheat the oven to 350F degrees. Spray a 10 x 7 inch oval baking dish with nonstick cooking spray (or just coat in butter). Arrange croissants in the baking dish so as to know where to place them after tossing in the egg mixture.
In a small bowl, beat heavy cream, milk, thyme, eggs, salt and pepper together. Gently roll sliced croissants into the egg mixture (one by one) and put back into the baking dish.
Pour the rest of egg mixture over the tops of the croissants in the baking dish.
Top evenly with cubed mozzarella and sliced ham (or prosciutto). Tuck the ham down gently in between the croissant pieces.
Cover the dish with foil, place on a baking tray and bake for 30 minutes. Remove foil and bake for another 5 – 10 minutes or until croissants are golden on top (don’t remove the foil if you prefer your croissants to stay extra soft on top.)
Remove and serve immediately with honey and more fresh thyme if desired.
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Ham and Cheese Croissant Bake
Ingredients
- 5 croissants, cut in half
- ¼ cup heavy cream
- 1 cup whole milk
- 1 Tablespoon fresh thyme leaves
- 3 large eggs
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 8 slices ham (thinly sliced) (or prosciutto)
- 1 cup cubed mozzarella (or shredded)
- Optional garnishes: honey, fresh thyme
Instructions
- Preheat the oven to 350F degrees. Spray a 10 x 7 inch oval baking dish with nonstick cooking spray (or just coat in butter).
- Arrange croissants in the baking dish so as to know where to place them after tossing in the egg mixture.
- Cover the dish with foil, place on a baking tray and bake for 30 minutes.
- Remove and serve immediately with honey and more fresh thyme if desired.
Notes
- This casserole can be prepared the night before, covered then stored in the refrigerator until ready to bake.
- Other cheese options include: cheddar, brie or parmesan.
- Make it vegetarian by adding mushrooms instead of ham.
- Bacon can be used but it should be pre-cooked before using in this dish or else it will produce too much grease.
- I have only tested this with full fat cows milk so I can’t say how it would turn out using milk alternatives.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Looking for easy recipes for the cottage. Can this be prepared the night before, kept in the fridge ready to go and simply cooked in the morning?
can this be frozen at any point?
I have everything but croissant rolls, can I use something else? This recipe sounds so good. I love doing breakfast/brunch items for supper.
If you have any other type of bread that is good to soak up some of the liquid, it should work! I’ve only tested it with croissants though. 🙂
Did you sneak in and take a look at what I had leftover from Thanksgiving? Rarely do I have croissants and this Thanksgiving is the only time I’ve bought prosciutto. When I saw this recipe I’m reading through the ingredients and saying ‘yup I have that, that and OMG I have everything to make this!’. So that’s what I did. I made it yesterday and we had it this morning for breakfast. I liked the smaller size and it’s so much better that most breakfast casseroles and I’ll be making it again even if I don’t have any prosciutto! Thanks for sharing another great recipe!
I saw this recipe of yours & after drooling, lol, decided to make it. I had left over maple flavored ham slices. So I used that ham plus 1/2 cup 2% milk, ( I don’t usually keep whole milk in the house,) but added 1/2 cup light cream. For cheeses, I had some left over shredded extra sharp white cheddar cheese and some already cubed mozz cheese. And I had just enough heavy cream, whew! I also used some dried dillweed. After baking it, I served it longside some real maple syrup, honey and extra thyme. It was loved by all. Mostly me! haha. Thanks so much for a needed ” extra ham” breakfast casserole recipe!