Ham and Cheese Croissant Casserole Recipe | Buttery, Cheesy, and Perfect for Brunch

Ham and Cheese Croissant Casserole is the kind of dish that makes everyone stop and say “what is that?” It’s rich, warm, cheesy, and buttery in the best way. Flaky croissants soak up a savory custard and bake with ham, cheese, and creamy goodness until golden and bubbly.

This casserole is perfect for brunch, holidays, or even a cozy dinner. You can prep it the night before or bake it fresh. It’s comforting, easy to make, and loved by both kids and adults.

Here’s how to make it from scratch and serve it up right.

What Is a Croissant Casserole?

It’s like a breakfast strata—but way fancier. Instead of plain bread, you use buttery croissants. They’re soft on the inside, crispy on top, and they soak up all the flavor.

Most versions combine

• Croissants (torn or sliced)
• Eggs and milk (or cream) for the custard
• Cheese—like cheddar, Swiss, or Gruyère
• Cooked ham or other breakfast meats

The result is part quiche, part sandwich, part comfort food. It’s savory, cheesy, and totally indulgent.

Ingredients You’ll Need

Simple ingredients, big flavor

Base

• 5–6 large croissants (preferably day-old)
• 1½ cups diced cooked ham
• 1½ cups shredded cheese (cheddar, Swiss, or Gruyère)

Custard

• 6 large eggs
• 1¾ cups whole milk or half-and-half
• ½ teaspoon garlic powder
• ½ teaspoon mustard (Dijon or yellow)
• Salt and black pepper to taste

Optional add-ins

• Chopped scallions or chives
• Spinach or sautéed mushrooms
• Hot sauce or paprika for a kick

Everything gets layered in a dish, then baked to golden perfection.

How to Make It Step-by-Step

This recipe comes together fast and easily

1. Prep your croissants
   • Tear or cut into chunks
   • Lightly toast in the oven if they’re super fresh
2. Mix the custard
   • Whisk eggs, milk, seasoning, and mustard in a bowl
3. Layer it up
   • Grease a baking dish
   • Spread half the croissants, then ham and cheese
   • Repeat with remaining croissants and toppings
4. Pour the custard
   • Slowly pour over the whole dish
   • Press croissants gently down to help them soak it in
5. Let it rest
   • Chill for at least 30 minutes—or overnight if prepping ahead
6. Bake
   • Bake at 350°F (175°C) for 40–50 minutes
   • It’s done when golden and puffed, and a knife comes out clean

Let it cool for 10 minutes before slicing and serving

Tips for Best Results

Croissant casseroles are forgiving, but here’s how to make yours perfect

• Use day-old croissants—they soak up more custard
• Toast soft croissants for a few minutes to dry them out
• Shred cheese yourself for better melt and flavor
• Let it sit before baking for better texture

Want a golden top? Sprinkle extra cheese on top and broil for 2 minutes at the end

Tasty Variations

This recipe is super flexible. Try these twists

Swap the meat

• Cooked bacon or sausage
• Smoked turkey or shredded chicken
• Prosciutto or pancetta

Change the cheese

• Sharp white cheddar
• Gruyère for a French touch
• Pepper jack for a spicy version

Make it vegetarian

• Skip the meat
• Add mushrooms, spinach, or roasted red peppers
• Use caramelized onions for extra flavor

One recipe, endless versions

What to Serve with It

This dish is rich and filling, so keep the sides light

Great pairings

• Mixed greens with lemon vinaigrette
• Fresh fruit salad or berries
• Roasted asparagus or tomatoes
• Simple yogurt parfait

Drinks to serve

• Hot coffee or tea
• Fresh-squeezed orange juice
• A light mimosa or sparkling water

It’s perfect for brunch tables and breakfast-for-dinner nights

Make-Ahead and Storage Tips

Casseroles like this love being made in advance

To prep ahead

• Assemble the night before
• Cover and chill in the fridge overnight
• Bake in the morning straight from the fridge

To store leftovers

• Cool completely and store in the fridge for up to 4 days
• Reheat in the microwave or oven until warm

To freeze

• Wrap tightly in foil or freezer-safe wrap
• Freeze for up to 2 months
• Thaw in fridge overnight before baking or reheating

Great for meal prep or holiday mornings

Healthier Options

Want to lighten it up a little? No problem

Try these swaps

• Use egg whites or half whole eggs, half whites
• Use low-fat milk instead of cream
• Choose lean ham or turkey
• Add more veggies like spinach or bell peppers
• Reduce cheese by half (it’ll still be good)

It’ll be less rich, but still satisfying and flavorful

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FAQS

1. Can I use store-bought croissants?

Yes, store-bought croissants work great. Day-old ones are actually better because they soak up the custard more evenly. If yours are super fresh and soft, toast them briefly in the oven to dry them out a bit. Avoid overly flaky croissants that fall apart—look for the slightly sturdy kind. Even mini croissants can work if you cut them up.

2. What’s the best cheese to use?

Cheddar is classic—it melts well and adds sharp flavor. Swiss and Gruyère give a slightly nutty, fancy twist. Mozzarella works if you want it gooier. For spice, try pepper jack. Don’t use pre-shredded cheese if you can help it—it doesn’t melt as nicely due to anti-caking agents. Shredding your own always gives better results.

3. Can I make it without meat?

Absolutely. Just skip the ham and add veggies instead. Sautéed mushrooms, spinach, bell peppers, or even chopped broccoli work well. You can also add caramelized onions or sun-dried tomatoes for extra richness. Make sure to cook any watery vegetables ahead of time so they don’t make the casserole soggy.

4. Does it need to sit before baking?

Yes, letting it rest gives the custard time to soak into the croissants. If you bake it right away, it may cook unevenly or have dry spots. Let it chill in the fridge for at least 30 minutes—or overnight if you’re making it ahead. This also helps develop the flavors and gives a better final texture.

5. Can I freeze it before baking?

Yes. Assemble the casserole in a freezer-safe dish, wrap it well, and freeze it before baking. When you’re ready, thaw it overnight in the fridge, then bake as directed. You can also freeze leftovers after baking, then reheat individual slices in the oven or microwave for a quick breakfast or lunch.

6. How do I know when it’s done?

It’s done when the top is golden brown and a knife inserted in the center comes out clean. The edges should be puffed and firm, and the middle should feel set—not jiggly. Baking times can vary, so start checking around 40 minutes. If the top browns too quickly, tent with foil.

7. Can I make mini versions?

Yes, mini croissant casseroles are adorable and great for brunch parties. Use muffin tins or small ramekins, and cut croissants into smaller pieces. Fill each one with custard, ham, and cheese, then bake until golden. These take less time—about 20–25 minutes at 350°F. They’re perfect for meal prepping or entertaining.

8. What size baking dish should I use?

A standard 9×13-inch dish works perfectly for this recipe. If you’re halving the recipe, an 8×8 or 9×9 dish will do. Just make sure the croissants are arranged evenly and not too tightly packed, so the custard has room to spread and soak in. Glass or ceramic dishes work best for even baking.

9. Can I add hot sauce or mustard to the mix?

Yes. A teaspoon of Dijon mustard adds great depth to the custard. A dash of hot sauce or a sprinkle of cayenne or paprika can give it a little kick. Mix them into the eggs and milk before pouring over the croissants so the flavor spreads evenly. It’s a great way to balance the richness.

10. What’s the best way to reheat leftovers?

For best texture, reheat in the oven at 350°F for about 15 minutes until warmed through. Cover with foil to keep the top from over-browning. For quick reheating, use the microwave—just cover your slice with a paper towel and heat in 30-second intervals. Leftovers taste just as good, maybe even better the next day.