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.
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.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 swiss 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.
- Calories: 575