Ham and Cheese Croissant Casserole is a rich and buttery casserole that is perfect for holiday brunches. This breakfast casserole is a great way to use up leftover ham and stale croissants. It’s savory with lots of cheddar cheese and just a hint of sweetness from a little honey which really brings out the buttery flavor of the croissants.
With 6 eggs and 1 1/2 cups of diced ham mixed in, this is a filling, one dish breakfast. A cup of half-and-half adds creaminess and some Parmesan cheese adds to the cheese flavor.
This Ham and Cheese Croissant Casserole is an overnight recipe. It should be assembled 8 to 24 hours ahead of time. The croissants need time to soak up the egg mixture.
Make it the day before serving and refrigerate it overnight. Then bake it covered at 350 degrees for 25 minutes. Uncover it and bake it another 20 minutes. It will be wonderfully crispy on top and creamy on the bottom. The whole thing is blanketed in melted cheese.
Tips for making Ham and Cheese Croissant Casserole
This recipe uses croissants which you can find in the bakery section of the grocery store. Not crescent rolls. If you’re looking for a crescent roll recipe, try this one.
If you want a little less cheddar flavor, you can sub some Swiss cheese or Monterey Jack cheese for half of the cheddar cheese.
Add 1 teaspoon of hot sauce if you want to spice it up a little or serve some hot sauce on the side.
More Breakfast Casseroles
- Breakfast Tater Tot Casserole
- Biscuits and Gravy Casserole
- Ham and Cheese Hash Brown Casserole
- Eggs Benedict Casserole
- Spicy Crock Pot Brunch Casserole
Ham and Cheese Croissant Casserole
- 3 large (5-inch) croissants, cut into bite-sized pieces
- 1 1/2 cups chopped ham
- 1/3 cup freshly grated Parmesan cheese
- 2 cups shredded cheddar cheese, divided
- 6 large eggs
- 1 cup half-and-half
- 2 teaspoons dry mustard
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Grease a 11x7-inch baking dish.
- Place croissant pieces in baking dish.
- Sprinkle ham, Parmesan cheese, and half the cheddar cheese on top and gently move the croissant pieces around so that some of the ham and cheese works it's way down and around the croissants.
- In a large bowl, whisk the eggs, half-and-half, dry mustard, honey, salt and pepper. Pour over casserole.
- Sprinkle with remaining cheddar cheese. Cover with aluminum foil and refrigerate for 8 to 24 hours.
- Bake covered in a 350 degree oven for 25 minutes. Uncover and bake another 20 minutes.
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