This savory ham and cheese croissant bake is an easy breakfast casserole that’s made with buttery croissants, deli ham, melty gooey cheese, and a creamy egg custard. Everything is layered into a baking dish and baked until the croissants are golden crisp and the cheese is melted.

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This one comes together quickly and you’d be surprised how even quicker it goes. You can assemble it the night before and pop it in the oven the next morning for a make ahead breakfast.

To Make This Ham and Cheese Croissant Bake, You Will Need:

Croissants. Use day-old croissants if you have them. They soak up the egg mixture without becoming too soft, while still keeping some of their buttery texture. If you need to use same day croissants, tear them, place them on a baking sheet, and toast them in the oven for a few minutes to dry them out. This will give you better results then using fresh same day croissants.

Ham. Deli ham works great here. You can also use leftover baked ham or diced ham too.

Cheese. Gruyère, Swiss, cheddar, or a combination of your favorites all work well. Shredding the cheese yourself helps it melt evenly.

Eggs and half & half. These make the creamy custard that soaks into the croissants. If you don’t have half & half, simply whisk together heavy cream and milk to make your own.

Dijon mustard. Just a little adds a savory tangy flavor that pairs really well with the ham and cheese.

Seasonings. Garlic powder, salt, black pepper, and a little dried thyme keep the flavors simple but delicious.

How To Make A Savory Croissant Bake

Start by preheating the oven to 350 F. Grease a 9×13-inch baking dish with butter or a nonstick cooking spray.

Cut or tear the croissants into bite-sized pieces and arrange half of them in the bottom of the baking dish. Take half of the ham and fold each slice in half and place them spread apart over the croissants. Sprinkle half of the cheese over the ham. Repeat with the remaining croissants, ham, and cheese.

In a large bowl, whisk together the eggs, half & half, Dijon mustard, garlic powder, thyme, salt, and black pepper.

Pour the egg mixture evenly over the croissants. Gently press down on the croissants with the back of a spoon so they can absorb some of the custard. Sprinkle with everything bagel seasoning.

Cover with foil and place in the fridge for 30 minutes, or refrigerate overnight for a make-ahead breakfast.

Remove from the fridge and bake for 30 minutes. Uncover and continue to bake another 15-20 minutes until the center is set and top is golden brown.

Let the bake cool for about 5-10 minutes. Garnish with fresh chives or parsley, slice, and serve warm.

Make It A Small Batch For A Smaller Gathering

If you’re looking for a smaller casserole to make for a gathering of 3-4 people, simply cut the ingredients in half and use a cast iron skillet instead of a 9×13-inch baking dish.

Tips For Success

Use day-old croissants when possible. They hold up better and absorb the custard without turning mushy. If you need to use same day croissants, tear them, place them on a baking sheet, and toast them in the oven for a few minutes to dry them out. This will give you better results then using fresh same day croissants.
Don’t skip the resting time. Giving the croissant bake a few minutes to sit before baking helps the egg mixture soak into the croissants.
Shred your own cheese. It melts more smoothly and gives the croissant bake a better texture in my opinion.
Don’t overbake. Bake just until the center is set. Overbaking can make the custard rubbery and dry instead of fluffy.
Make it ahead. Assemble the casserole the night before, cover, and refrigerate. Pull it out about 30-45 minutes from the fridge and let it come to room temperature ever so slightly before baking.
Let it rest before serving. A short rest makes it easier to cut into neat pieces and lets the custard finish setting.

Variations To Try

Add spinach. Add a layer of fresh baby spinach with the ham and cheese for an easy veggie addition.

Try different cheeses. Gruyère and Swiss are classic choices, but cheddar, Monterey Jack, or pepper jack are also so so good.

Add caramelized onions. A layer of caramelized onions adds a little sweet, savory touch.

Make it spicy. Add diced jalapeños or a pinch of red pepper flakes to the egg mixture.

Use bacon. Swap some or all of the ham for cooked, crumbled bacon.

What To Pair With Ham and Cheese Croissant Bake

This croissant bake is hearty enough to serve on its own, but I like pairing it with something fresh on the side.

A simple fruit salad or fresh berries would be really tasty alongside the warm, cheesy casserole. For a bigger brunch spread, serve it with crispy breakfast potatoes and fresh fruit.

If you love this brunch, be sure to check out a few of my favorite!

If you make this Ham And Cheese Croissant Bake recipe, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me @fettysfoodblog with your creation.