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 a 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.
Ham Croissant Breakfast Casserole Recipe
- Prep Time: 8 hours
- Cook Time: 65 minutes
- Total Time: 9 hours 5 minutes
- Yield: 4
- Category: Breakfast
- Cuisine: American
Ingredients
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 swiss instead)
6 Eggs
1 cup of half & half
1 tablespoon dry ground mustard
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
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.
Nutrition
- Calories: 575
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.
Oh my goodness, when I was growing up, my faaaavorite school lunch was ham and cheese croissants! I thought they were the most delicious things ever–I am sure I would love this casserole!
The recipe does not state what size pan to use (or did I miss it?)…most breakfast casseroles are prepared in a 9X13–but I am uncertain whether these ingredients will actually fill a 9X13 pan?
I think you just missed it in the first line of the directions. It’s actually made in a standard pie plate. This recipe will be too small to fill a 9×13.
How many servings will this recipe yield?
Looks like it would be perfect for 4 people with no leftovers.
This sounds wonderful! If we haven’t baked a ham, what other type of ham would you suggest using in this?