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Ham and Cheese Croissant Casserole
This recipe for Ham and Cheese Croissant Casserole is the perfect breakfast or brunch. A great way to use up leftover ham and stale croissants!
A SIMPLE BUT ELEGANT BREAKFAST OR BRUNCH
If you’ve got some leftover ham and some croissants that are getting a tad stale, then this Ham and Cheese Croissant Casserole is the dish to make with those leftovers! It whips up very quickly and tastes like it was made in a French bistro. No one has to know how simple it is to throw together!
FREQUENTLY ASKED QUESTIONS:
Can I make this ahead of time? This casserole can be prepared the night before, covered then stored in the refrigerator until ready to bake. Can I use a different cheese instead? Sure. Other cheese options include you could try are cheddar, brie or parmesan. Can I make this vegetarian? Make it vegetarian by adding mushrooms instead of ham or whatever veggies you love! Can I make this with milk alternatives? I have only tested this with full fat cows milk so I can’t say how it would turn out using milk alternatives. Can I use bacon? Bacon can be used but it should be pre-cooked before using in this dish or else it will produce too much grease. Prosciutto can also be used instead of ham. It’s a bit pricier, so that’s why I chose ham.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
croissants – dice them into 1-inch cubes
heavy cream
whole milk
dried Italian seasoning
eggs
sea salt & fresh black pepper
thinly sliced deli ham- cut into 1-inch diced pieces.
shredded mozzarella– I have previously made this with cubed mozzarella, but I switched to shredded mozzarella since it melts easier.
HOW TO MAKE HAM AND CHEESE CROISSANT CASSEROLE:
Preheat the oven to 350F degrees. Spray an 11 x 7 inch baking dish with nonstick cooking spray (or just coat in butter). Place diced croissants, diced ham, and half of the mozzarella into the baking dish. Stir to combine so the ham and cheese is distributed. In a small bowl, beat heavy cream, milk, Italian seasoning, eggs, salt and pepper together.
Pour the egg mixture over the top of the mixture in the baking dish. Press down the top so the mixture gets absorbed by the bread. Top with the remaining cheese.
Cover the dish with nonstick foil and bake for 30 minutes. Remove foil and bake for another 10 minutes or until lightly golden on top. Remove and serve immediately with dried parsley for garnish, optional.
CRAVING MORE RECIPES?
Warm Honey Ham Biscuits
Ham and Cheese Crescent Rolls
Sausage, Egg & Cheese Biscuit Casserole
Tater Tot Breakfast Casserole
Baked Ham & Egg Cups
Sausage Hash Brown Breakfast Casserole
Baked Ham and Cheese Squares
Dutch Baby Pancake
Country Ham with Red Eye Gravy
Egg McMuffin
Leftover Ham Recipes
Originally published: November 2020Updated photos and republished: October 2024
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Ham and Cheese Croissant Casserole
This recipe for Ham and Cheese Croissant Casserole is the perfect breakfast or brunch. A great way to use up leftover ham and stale croissants!
Course Breakfast, BrunchCuisine American, French
Prep Time 10 minutes minutesCook Time 40 minutes minutesTotal Time 50 minutes minutes
Servings 6
Calories 493kcal
Author Brandie @ The Country Cook
Ingredients5 croissants, cut into 1-inch pieces½ pound thin sliced deli ham , cut into 1-inch pieces8 ounce package shredded mozzarella (divided use)¼ cup heavy cream1 cup whole milk½ teaspoon dried Italian seasoning3 large eggs1 teaspoon sea salt½ teaspoon freshly ground black pepperdried parsley (optional garnish)
InstructionsPreheat the oven to 350F degrees. Spray an 11×7-inch baking dish with nonstick cooking spray (or just coat in butter).Place 5 croissants, cut into 1-inch pieces, ½ pound thin sliced deli ham , cut into 1-inch pieces and half of the shredded mozzarella into the baking dish. Stir to combine so the ham and cheese is distributed. In a small bowl, mix together 1/4 cup heavy cream, 1 cup whole milk, ½ teaspoon dried Italian seasoning, 3 large eggs, 1 teaspoon sea salt and ½ teaspoon freshly ground black pepper. Pour the egg mixture over the top of the mixture in the baking dish. Press down the top so the mixture gets absorbed by the bread. Top with the remaining shredded mozzarella cheese. Cover the dish with nonstick foil and bake for 30 minutes.Remove foil and bake for another 10 minutes or until lightly golden on top. Remove and serve immediately with dried parsley for garnish, optional.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NutritionCalories: 493kcal | Carbohydrates: 25g | Protein: 25g | Fat: 32g | Sodium: 1309mg | Fiber: 1g | Sugar: 8g