Croissant Breakfast Casserole with Ham and Gruyere
Make croissant breakfast casserole with buttery croissants, deli ham, Gruyere, and an easy egg custard for a make-ahead brunch that feeds eight.
Servings: 8
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 1 hour 45 minutes
Ingredients
Ingredients
- 1 pound bakery croissants about 6 large or 12 mini, torn into 3-inch pieces
- 4 slices deli ham cut into 2-inch strips
- 1 cup gruyere cheese grated; Swiss may be substituted
- 6 large eggs beaten
- 2 cups half-and-half or 1 cup milk plus 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- nonstick cooking spray for the baking dish
Instructions
Instructions
- Spray a 9-by-13-inch baking dish with nonstick spray.
- Scatter the torn croissant pieces in the baking dish.
- Wind the ham strips around the croissants and sprinkle the grated Gruyere over the top.
- Whisk the eggs, half-and-half, Dijon mustard, salt, and pepper in a medium bowl.
- Pour the egg mixture over the casserole. Press the croissants down gently so they soak up the custard and some cheese settles between the pieces.
- Cover and refrigerate for at least 1 hour and up to 12 hours, pressing the croissants down occasionally so they are fully soaked.
- Take the casserole from the refrigerator 15 minutes before baking and heat the oven to 350°F.
- Loosely cover with foil and bake for 20 minutes. Remove the foil and bake for 15 to 20 minutes more, until the center is cooked through. Re-cover if the croissants brown too quickly.
- Serve warm with confectioners' sugar and jam if desired.