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This croissant bake is packed with ham, eggs and cheeses for a delicious brunch casserole!
This easy to make ham, egg, and cheese croissant bake takes the beloved breakfast sandwich. Elevates it into a comforting, oven baked casserole. Imagine buttery, flaky croissants torn into pieces, soaking up a rich, savory custard base. This preparation method is reminiscent of a baked French toast. It delivers a deeply satisfying, savory experience perfect for brunch or a weekend morning.
The secret to this bake’s incredible taste lies in the dual cheese combination. A simple mixture of eggs, Boursin cheese, milk, and seasonings forms the custard.
This recipe is ideal for those croissants that are stale and about to expire. This croissant bake is perfect for the holiday season for a dump and go recipe with little to no effort involved!
One of the best features of this croissant bake is its simplicity and adaptability. I recommend assembling this night before and baking the next day. This allows the croissants ample time to fully absorb the liquid. Resulting in a tender texture without the morning rush.
I love to switch things up and use cooked bacon or cooked sausage in place of the ham. You can sub in any shredded cheese, like mozzarella or sharp cheddar. If you like this recipe, you will also love my Zambonopita or my Sausage and Cheese Egg Bake.
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Easy Croissant Egg Bake
Ingredients
- 4 large croissants, diced into large chunks
- 8 eggs
- 1 cup (240 ml) milk
- 5 oz (140 g) Boursin cheese
- 1 tsp salt
- 1/2 tsp each garlic powder + onion powder
- 1½ cups (200 g) shredded gruyere cheese, divided
- 5 slices ham, diced large
- 4 scallions, diced
Instructions
- Preheat oven to 450℉. Grease with butter or lightly spray an 11×7 inch baking dish with olive oil.
- Place your croissant pieces into the baking dish evenly and toast for 5 minutes. It's okay if they're overlapping. Remove from the oven and set aside.
- Lower your oven heat to 350℉. Add to your blender the eggs, milk, Boursin cheese, salt, garlic powder, onion powder and blend until smooth. Next, stir in with a fork, 1 cup of your cheese. Then, pour the egg mixture evenly onto your croissants. Top with ham, scallions and the remainig 1/2 cup of cheese. Use your hands to gently press everything down so that the croissants soak up the egg mixture. Cover the dish with foil and bake for 40 minutes. Uncover, increase oven temp to 400℉ and bake for another 10-15 minutes or until golden brown on top.
Notes
- Store leftovers in an airtight container in your fridge for up to 3-4 days.
- You can use mozzarella or sharp cheddar instead of Gruyere.
- You can use cooked bacon or cooked crumbled sausage instead of the ham.
- You can use cream cheese instead of Boursin cheese.
- Optional Garnish: Fresh Chopped Chives