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Ham and Cheese Croissant Casserole
Ingredients
- 14 ozgruyère cheese
divided
- 13day-old mini croissants
split
- 8 ozdeli-sliced ham
- 6 largeeggs
- 2 chalf and half
- 1 tbspdijon mustard
- 1 ½ tspkosher salt
- 1 tbspchopped fresh thyme
- 2 tbspthinly sliced fresh chives
- freshly ground black pepper
for garnish
Directions
- 1
Shred 10 ounces of the Gruyère and cube remaining 4 ounces into 1/2-inch pieces; cover cubed Gruyère and refrigerate until ready to use. Butter a 3-quart baking dish and set aside.
- 2
Tear ham slices in half and drape each half onto bottom halves of croissants. Sprinkle ham with about 2 tablespoons of the Gruyère. (Reserve remaining Gruyère (about 2/3 cup) for top of casserole). Place remaining croissant halves on top of Gruyère to make croissant sandwiches. Halve each sandwich crosswise and place in casserole dish, alternating cut-sides up and point-ends up.
- 3
Whisk together eggs, half and half, dijon, salt, and thyme in a large bowl and pour over croissants. Cover with aluminum foil and let sit at room temperature for 1 hour (Alternatively, cover and refrigerate for at least 8 hours or up to overnight. Let sit at room temperature 30 minutes before proceeding).
- 4
When ready to bake, preheat oven to 350°F. Place cubed Gruyère randomly between soaked croissants and sprinkle evenly with remaining shredded Gruyère.
- 5
Bake casserole, covered, for 40 minutes; uncover and bake until golden brown, set, and cheese has started to brown, 10 to 15 minutes more. Remove from oven and let rest for 10 minutes. Garnish with chives and black pepper and serve. Recipe developed by Marianne Williams
Ham and Cheese Croissant Casserole
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Ratings & Reviews
Based on 7 ratings
Rating Breakdown
About this Recipe
Craving a show-stopping brunch dish that feels both elegant and effortlessly comforting? This Ham and Cheese Croissant Casserole is your answer, transforming humble day-old mini croissants into a deeply satisfying meal perfect for weekend gatherings or a special breakfast.
This recipe truly shines by leveraging the slightly firm texture of day-old mini croissants, which act like a sponge, soaking up the rich, savory custard without turning to mush. Paired with the salty depth of deli-sliced ham and the sophisticated, nutty notes of both creamy Gruyère and sharp Parmesan cheese, every bite offers a harmonious blend of flavors and textures that feels far more complex than its preparation suggests.
Prepare for a culinary experience that is both hearty and refined. You'll enjoy the soft, custardy interior where the croissants have melded with the eggs and half and half, providing a tender counterpoint to the savory pieces of ham. Each spoonful is punctuated by pockets of melted, bubbly Gruyère and a subtle undercurrent of fresh thyme and chives, finishing with a hint of Dijon mustard that brightens the entire dish. It's a rich, decadent dish that promises warmth and satisfaction, creating a truly memorable brunch.
While the recipe is perfect as written, you can easily make it your own. Consider adjusting the amount of deli-sliced ham to suit your preference for a milder or more robust savory flavor. If mini croissants aren't readily available, you can use larger, day-old croissants cut into approximately 1-inch pieces. You might also play with the ratio of Gruyère to Parmesan, perhaps adding a bit more of the nutty Parmesan for an extra punch.
This casserole is an ideal centerpiece for any brunch spread, whether it’s a casual weekend meal with family or an elegant gathering with friends. Serve it warm straight from the oven, perhaps alongside a simple green salad or a fresh fruit platter, for a complete and utterly delightful meal.