Ham and Cheese Croissant Breakfast Casserole
A delightful breakfast casserole featuring flaky croissants, savory ham, and gooey cheese, perfect for lazy weekends or guests.
Ingredients
Casserole Base
- 6 large croissants, cut into pieces Day-old croissants work best for soaking up the egg mixture.
Fillings
- 2 cups diced ham Use leftover ham for best results.
- 2 cups shredded cheddar cheese Experiment with different cheeses like Swiss or mozzarella.
Custard Mixture
- 6 large eggs Fresh eggs recommended.
- 2 cups milk (whole milk preferred)
- 1 teaspoon Dijon mustard Can substitute with regular mustard or omit.
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- ¼ cup chopped chives Optional for garnish.
Instructions
Preparation
- Grease a 9×13-inch baking dish.
- Cut the croissants into pieces and arrange them evenly in the dish.
- Sprinkle the diced ham and shredded cheddar cheese over the croissants.
- In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and black pepper until fully combined.
- Slowly pour the custard mixture over the layers, pressing down gently.
- Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Baking
- Preheat the oven to 350°F (175°C).
- Remove the casserole from the refrigerator and let it sit at room temperature while the oven heats.
- Bake uncovered for 40-45 minutes until the top is golden brown and the custard is set.
Serving
- Let the casserole cool for a few minutes before slicing.
- Garnish with chopped chives and serve warm.
Notes
Serve warm with a side of fresh fruit, salad, or hot sauce for extra flavor. Store leftovers in an airtight container in the fridge for up to three days.