Best Ham and Cheese Croissant Casserole Recipe for Brunch

Name: Best Ham and Cheese Croissant Casserole Recipe for Brunch
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French
Ingredients: 6 large or 8 medium croissants, slightly stale; 2 cups diced ham (~300g); 2 cups shredded cheese (~200g), Swiss or Gruyere recommended; 6 large eggs; 2 cups whole milk (~475ml); 1 tbsp Dijon mustard; Salt and pepper to taste; Optional: Fresh herbs like chopped chives or parsley for garnish

Posted on November 2, 2025

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Let me tell you about last Sunday. I woke up later than usual (thanks to a rare quiet morning), and the thought of cooking something special for brunch popped into my head. I had leftover ham from Friday’s dinner, a few slightly stale croissants sitting on the counter, and a fridge full of random odds and ends. That’s when this ham-and-cheese croissant casserole came to life. It’s warm, gooey, cheesy, and so easy to throw together that it feels like cheating—but in the best way possible.

This recipe has become my go-to for lazy weekend brunches, holiday mornings, and even weeknight dinners. Why? Because it’s pure comfort food, but it looks and tastes fancy enough to impress your pickiest eater. Plus, it’s a great way to repurpose ingredients you probably already have hanging out in your kitchen. Let’s dive in—I promise, this casserole will make your kitchen smell amazing and have everyone asking for seconds.

Why You’ll Love This Recipe

Okay, let’s talk about why this ham-and-cheese croissant casserole is going to be your new favorite brunch dish. I could list a hundred reasons, but here are the highlights:

Easy to make: You can prep everything in less than 15 minutes, and the oven does the rest.
Perfect for leftovers: Got some leftover ham or croissants? This recipe is basically made for them.
Customizable: Add veggies, swap the cheese, or use turkey instead of ham—it’s totally flexible.
Feeds a crowd: Whether you’re hosting brunch or feeding your whole family, this recipe serves up to 8 people.
Make-ahead magic: Prep it the night before and bake it in the morning for stress-free hosting.

Honestly, this casserole feels like a warm hug in food form. It’s indulgent without being over the top, and it strikes that perfect balance of savory and rich. Plus, there’s just something about golden croissants soaked in a creamy egg mixture that screams “comfort food.”

What Ingredients You’ll Need

Here’s what you’ll need to make this ham-and-cheese croissant casserole. Most of these ingredients are pantry staples or fridge regulars, so there’s a good chance you already have them. Let’s break it down:

Croissants (6 large or 8 medium) – Slightly stale croissants work best because they absorb the egg mixture without turning soggy. If yours are fresh, leave them out overnight to dry out a bit.
Diced ham (2 cups / ~300g) – Use leftover ham, deli ham, or even cubed cooked bacon. It all works!
Shredded cheese (2 cups / ~200g) – I recommend Swiss or Gruyere for that nutty flavor, but cheddar or mozzarella are great too.
Eggs (6 large) – These are the base of the custard that holds everything together.
Milk (2 cups / ~475ml) – Whole milk is best for creaminess, but you can use 2% or even half-and-half if you’re feeling indulgent.
Dijon mustard (1 tbsp) – Adds a little tang and depth to the flavor.
Salt & pepper – Essential for seasoning the custard, but go easy on the salt if your ham is already salty.
<strong(optional) fresh="" herbs – Chopped chives or parsley for garnish.

Quick note: If you’re missing croissants, you can swap them for brioche or even day-old sandwich bread. The texture will be slightly different, but still delicious.

Equipment Needed

You don’t need any fancy gear to whip up this casserole. Here’s what I use:

9×13-inch baking dish – I use a ceramic one because it holds heat well, but glass works too.
Mixing bowls – One for whisking the custard and one for tossing the croissants and ham.
Whisk – For beating the eggs and milk together.
Sharp knife – To cut the croissants into chunks and dice the ham.
Spatula – Handy for spreading everything evenly in the dish.

That’s it! If you don’t have a whisk, a fork will work in a pinch (I’ve been there).

How to Make It: Step-by-Step

Alright, let’s get cooking. This recipe is super straightforward, so don’t overthink it! Here’s how I make it:

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
Chop the croissants: Tear or cut the croissants into bite-sized pieces and place them in a large mixing bowl. Add the diced ham and half of the shredded cheese, and toss to combine.
Make the custard: In a separate bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until smooth and well combined. It should look pale and slightly frothy.
Assemble the casserole: Pour the custard evenly over the croissant mixture in the bowl, then gently toss until everything is coated. Transfer the mixture to the greased baking dish and spread it out evenly. Sprinkle the remaining cheese over the top.
Bake: Bake for 35-40 minutes, or until the casserole is golden brown, puffed, and set in the center. You’ll know it’s done when it doesn’t jiggle when you gently shake the dish.
Cool slightly and serve: Let the casserole rest for 5-10 minutes before slicing. Sprinkle with fresh herbs, if desired, and serve warm.

Pro tip: If the top is browning too quickly, cover the casserole loosely with foil for the last 10 minutes of baking.

My Best Tips & Techniques

Here’s everything I’ve learned from making this casserole a million times:

Don’t skip the pre-greasing: Trust me, scrubbing baked-on egg off a dish is not fun.
Stale croissants are key: Fresh croissants will get too mushy—let them sit out overnight if needed.
Customize the flavors: Add sautéed spinach, mushrooms, or caramelized onions for a veggie boost. You can also mix in a teaspoon of smoked paprika for a hint of smokiness.
Prep ahead: Assemble the casserole the night before, cover tightly, and refrigerate. Bake it in the morning for an easy brunch.
Let it rest: The casserole needs 5-10 minutes to set after baking. Cutting it too soon can make it fall apart.

Ways to Mix It Up

This casserole is endlessly versatile. Here are some fun variations I’ve tried:

Ham & Swiss Classic: Stick to the basics—ham and Swiss cheese. Simple, but so good.
Turkey & Cheddar: Swap the ham for turkey and use sharp cheddar cheese. Great post-Thanksgiving option!
Veggie Lover’s: Add 1 cup sautéed spinach and ½ cup diced bell peppers. It’s colorful and delicious.
Spicy Twist: Stir in diced jalapeños or a teaspoon of hot sauce for a little heat.
Sweet & Savory: Add a handful of dried cranberries and a drizzle of honey before baking.

Feel free to experiment with herbs, spices, or whatever leftovers you have. The beauty of this recipe is its flexibility.

Serving Ideas & Storage

This casserole is versatile when it comes to serving and storing. Here’s how I make the most of it:

How to Serve:

As a main dish with a green salad on the side.
Paired with fresh fruit and coffee for a classic brunch spread.
Cut into squares for a breakfast buffet or potluck.

Storage Instructions:

Refrigerator: Cover leftovers tightly and store for up to 4 days. Reheat individual portions in the microwave for 30-45 seconds.
Freezer: Wrap individual portions in plastic wrap and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for 20 minutes or until warmed through.

Pro tip: If you have extra slices, they make amazing breakfast sandwiches! Just add a fried egg and some arugula for a quick, gourmet breakfast.

Nutritional Info & Health Benefits

Here’s a quick look at what you’re getting with each serving:

Nutrient	Per Serving
Calories	320
Protein	16g
Carbs	20g
Fat	19g
Fiber	1g

Thanks to the ham and cheese, this casserole packs plenty of protein to keep you full and satisfied. The croissants add a touch of indulgence, but you can lighten it up by using less cheese or adding veggies to balance the richness.

Final Thoughts

So that’s my comforting ham-and-cheese croissant casserole! I can’t tell you how much joy this recipe has brought to my family—it’s one of those dishes that feels like home every time I make it.

Whether you’re hosting brunch, need something easy for a potluck, or just want an indulgent breakfast that doesn’t require standing over the stove, this casserole is the answer. Make it your own, experiment with flavors, and enjoy every bite.

If you try this recipe, I’d love to hear how it turned out! Drop a comment below or tag me on Instagram @yourhandle—I absolutely love seeing how you make these recipes your own.

Happy cooking, and here’s to many cozy, delicious mornings ahead!

FAQs

Q: Can I use crescent rolls instead of croissants?

A: Definitely! Crescent rolls work well, but the texture will be a little softer. Make sure to bake them first if they’re raw dough.

Q: Can I make this gluten-free?

A: Yes! Swap the croissants for a gluten-free bread or pastry option and double-check that your ham and mustard are gluten-free.

Q: Can I use almond or oat milk instead of regular milk?

A: Absolutely. Almond milk and oat milk work well, though the texture may be slightly lighter. Just make sure to use unsweetened versions.

Q: Can I add eggs directly without whisking?

A: I don’t recommend it. Whisking the eggs creates a smooth custard that absorbs evenly into the croissants.

Q: Can I reheat the casserole without drying it out?

A: Yes! Cover it with foil and reheat in the oven at 325°F (160°C) for about 15 minutes. It’ll stay moist and delicious.

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