Ham and Swiss Croissant Casserole
This Ham and Swiss Croissant Casserole is a savory breakfast casserole that can be prepped the night before made with eggs, croissants, ham, and Swiss cheese.
HAM SWISS BREAKFAST CASSEROLE
We love doing breakfast for dinner or making this casserole when we have guests in town. It’s easy, cheesy, and full of flavor!
INGREDIENTS
- CROISSANTS – These can be found in the bakery or deli section of your grocery store. Crescent dough from the can cooked does not yield the same result.
- HAM – I prefer a diced ham from a ham steak or cooked ham. I don’t love deli ham (like for sandwiches) as much but it can’t be used.
- SWISS CHEESE – I love the flavor this gives the casserole but Gruyere, cheddar, or Monterey Jack cheese can be used.
- EGGS
- DIJON MUSTARD – This adds a special flavor and tang to the dish.
- HALF AND HALF – You can use milk or all cream if you want.
- GREEN ONIONS
HOW TO MAKE THIS
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Grease a 9×13 baking dish. Layer half the croissants, half the ham, and half the cheese. Repeat layers.
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In a large bowl, whisk together the eggs, half and half, green onions, mustard, salt, and pepper.
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Pour mixture over the croissant mixture making sure it is all covered. Cover with foil and refrigerate for at least 8 hours or overnight.
When ready to bake, remove casserole from fridge and let sit at room temperature while the oven preheats. Preheat oven to 350 degrees. Bake covered for 30 minutes. Remove foil and bake another 25-35 minutes or until top is browned and the center is set. Eat warm. Garnish with more green onions if desired.
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OTHER BREAKFAST RECIPES:
- Confetti Bacon Hashbrown Breakfast Casserole
- French Toast Roll-Ups
- Jelly Roll Pancakes
- French Toast Recipe
- Cheesy Baked Eggs
- Crockpot Breakfast Casserole
- Martha’s Breakfast Casserole
- Blueberry Croissant Puff
- Fluffy Pancakes
- Banana Muffins
- Cinnamon Roll Breakfast Bake
Ham and Swiss Croissant Casserole
This Ham and Swiss Croissant Casserole is a savory breakfast casserole that can be prepped the night before made with eggs, croissants, ham, and Swiss cheese.
Ingredients
- 6 cups cubed croissants, about 10 ounces, (around 10 small croissants or 5 large croissants)
- 8 ounces diced ham
- 2 cups shredded Swiss , (8 ounces)
EGG MIXTURE:
- 10 large eggs
- 1 ½ cups half and half, (more for a bread pudding texture)
- 1/4 cup sliced green onions
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Grease a 9x13 baking dish. Layer half the croissants, half the ham, and half the cheese. Repeat layers.
- In a large bowl, whisk together the eggs, half and half, green onions, mustard, salt, and pepper.
- Pour mixture over the croissant mixture making sure it is all covered. Cover with foil and refrigerate for at least 8 hours or overnight.
- When ready to bake, remove casserole from fridge and let sit at room temperature while the oven preheats. Preheat oven to 350 degrees. Bake covered for 30 minutes. Remove foil and bake another 25-35 minutes or until top is browned and the center is set. Eat warm. Garnish with more green onions if desired.
Should you toast the croissants first? I want to make a day ahead and keep it in the refrigerator until ready to bake.
Will the croissants turn out mushy if they’re not stale or toasted?
Thanks
You don’t need to toast. You are fine to soak it the day before.
You don’t need to toast it and it can soak the day before.
This is so easy to put together and so delicious. Thank you for the recipe.
This looks Fantastic, This is a MUST try this week.
Roman
This looks great & I will try it. But since the accepted ratio is 1 tablespoon of dairy or water per egg, I’ll use at most 2/3 of a cup of half & half. I don’t understand why many breakfast casseroles
call for so much more dairy. I love eggs, but not eggy milk. 😊
I agree! I don’t love eggy milk.