My mom used to make this ham and cheese croissant breakfast casserole for special occasions like sleepovers or Christmas morning. I try to make it the morning after whenever I bake ham, which is only a few times per year so it is still a special treat. I once made it for brunch with a group of friends a few years ago. A vegetarian had a piece and said I changed his life.
But it wasn’t me, it was this magical casserole.Print
About 6 mini or 3 regular size croissants
10 ounces cooked bone-in ham cut in to bitesize chunks (I usually use the leftovers the night after baking a ham)
6 oz of cheese, shredded ( I recommend cheddar, but you could use something like swizz instead)
1 cup of half & half
1 tablespoon dry ground mustard
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon black pepper
Cut or tear croissants into halves or thirds, depending on size. Place the croissant pieces inside a pie plate.
Top with the chunks of ham and the cheese.
Put the eggs, half & half, dry mustard, honey, salt, and pepper into a bowl and whisk together until well blended.
Pour the egg mixture over the croissants and ham. Cover and refrigerate overnight.
In the morning, preheat your oven to 325°. Cover with foil and bake 35 minutes. Then remove cover and bake an additional 30 minutes.
Let stand 10 minutes before serving.
If you like this Ham Croissant Breakfast Casserole recipe, you should check out my mom’s blog: friedpiesandfireflies.com. I got this dish idea from her originally and she taught me most of what I know in the kitchen.