Ham and Cheese Croissant Casserole
This recipe for Ham and Cheese Croissant Casserole is the perfect breakfast or brunch. A great way to use up leftover ham and stale croissants!
A SIMPLE BUT ELEGANT BREAKFAST OR BRUNCH
If you’ve got some leftover ham and some croissants that are getting a tad stale, then this Ham and Cheese Croissant Casserole is the dish to make with those leftovers! It whips up very quickly and tastes like it was made in a French bistro. No one has to know how simple it is to throw together!
FREQUENTLY ASKED QUESTIONS:
This casserole can be prepared the night before, covered then stored in the refrigerator until ready to bake.
Sure. Other cheese options include you could try are cheddar, brie or parmesan.
Make it vegetarian by adding mushrooms instead of ham or whatever veggies you love!
I have only tested this with full fat cows milk so I can’t say how it would turn out using milk alternatives.
Bacon can be used but it should be pre-cooked before using in this dish or else it will produce too much grease. Prosciutto can also be used instead of ham. It’s a bit pricier, so that’s why I chose ham.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- croissants – dice them into 1-inch cubes
- heavy cream
- whole milk
- dried Italian seasoning
- eggs
- sea salt & fresh black pepper
- thinly sliced deli ham- cut into 1-inch diced pieces.
- shredded mozzarella– I have previously made this with cubed mozzarella, but I switched to shredded mozzarella since it melts easier.
HOW TO MAKE HAM AND CHEESE CROISSANT CASSEROLE:
Preheat the oven to 350F degrees. Spray an 11 x 7 inch baking dish with nonstick cooking spray (or just coat in butter). Place diced croissants, diced ham, and half of the mozzarella into the baking dish. Stir to combine so the ham and cheese is distributed. In a small bowl, beat heavy cream, milk, Italian seasoning, eggs, salt and pepper together.
Pour the egg mixture over the top of the mixture in the baking dish. Press down the top so the mixture gets absorbed by the bread. Top with the remaining cheese.
Cover the dish with nonstick foil and bake for 30 minutes. Remove foil and bake for another 10 minutes or until lightly golden on top. Remove and serve immediately with dried parsley for garnish, optional.
CRAVING MORE RECIPES?
- Warm Honey Ham Biscuits
- Ham Quiche
- Ham and Cheese Crescent Rolls
- Sausage, Egg & Cheese Biscuit Casserole
- Tater Tot Breakfast Casserole
- Baked Ham & Egg Cups
- Sausage Hash Brown Breakfast Casserole
- Baked Ham and Cheese Squares
- Dutch Baby Pancake
- Breakfast Bundt Cake
- Country Ham with Red Eye Gravy
- Egg McMuffin
- Leftover Ham Recipes
Originally published: November 2020
Updated photos and republished: October 2024
Ham and Cheese Croissant Casserole
Ingredients
- 5 croissants, cut into 1-inch pieces
- ½ pound thin sliced deli ham , cut into 1-inch pieces
- 8 ounce package shredded mozzarella (divided use)
- ¼ cup heavy cream
- 1 cup whole milk
- ½ teaspoon dried Italian seasoning
- 3 large eggs
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- dried parsley (optional garnish)
Instructions
- Preheat the oven to 350F degrees. Spray an 11×7-inch baking dish with nonstick cooking spray (or just coat in butter).
- Place 5 croissants, cut into 1-inch pieces, ½ pound thin sliced deli ham , cut into 1-inch pieces and half of the shredded mozzarella into the baking dish. Stir to combine so the ham and cheese is distributed.
- In a small bowl, mix together 1/4 cup heavy cream, 1 cup whole milk, ½ teaspoon dried Italian seasoning, 3 large eggs, 1 teaspoon sea salt and ½ teaspoon freshly ground black pepper.
- Pour the egg mixture over the top of the mixture in the baking dish. Press down the top so the mixture gets absorbed by the bread.
- Top with the remaining shredded mozzarella cheese.
- Cover the dish with nonstick foil and bake for 30 minutes.
- Remove foil and bake for another 10 minutes or until lightly golden on top.
- Remove and serve immediately with dried parsley for garnish, optional.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Hi Brandie:
I made this today and used sourdough croissants because I was at a bakery and that’s all they had. It worked out! I used fresh parsley because I didn’t have dry.
I used a mixture of cheddar and mozerella. Delicious.
I have made your recipes before and have always had success!
I want to acknowledge how much work recipe developers do. We just get to click and get a great recipe. I appreciate it!!
So, crazy I know, bc I am craving pure comfort food so this is for tonight, but I have broccoli in the fridge – would adding broccoli just ruin the vibe? Be honest.
Ha! Good question! Personally, for me (broccoli lover) it would. However, if you really want to use that broccoli, it should be tiny pieces if possible 🙂
Add me to the list of people who loved the old recipe but didn’t comment on it. Haven’t tried the new one yet but was devastated to see it was removed. Such a crowd pleaser.
I appreciate it. Unfortunately this is what happens when I only get negative reviews and no positive ones. Not much changed really just some small adjustments about what people didn’t like about the last version. Please comment in the future when you like recipes. I don’t like to publish recipes that people aren’t enjoying since I don’t want folks to waste ingredients. Positive feed back is needed as much as the negative 🙂
I loved your initial recipe! I’m sorry people didn’t give positive reviews. I still make it with prosciutto and fresh thyme. Thank you for giving a great recommendation for old croissants!
Very good and so easy. We love your recipes. I share them with my family. I have your chicken parm casserole in the oven now.
Jill thank you so very much! Reading your comment made my day!!
Is it possible to make this recipe as a half batch using less ingredients and a smaller pan? Do you think I would maybe only use two eggs and half the cream and half of the milk from which it originally calls for in the recipe?
I made this for Christmas Day along with a sweeter French toast and everyone went for this casserole. I did add a small onion sliced thin and it was a big hit
Love hearing that – thank you Jamie!
I had saved the old recipe link but it brought me to this one. I followed the recipe for this one but tried to match the appearance and finish of the old one! That recipe is beautiful and i would love to see it back here next to the new one. This is my family’s favorite Christmas morning breakfast and they love it! Thank you so much!
Sorry Joi! I got so many negative reviews, I had to update it. Next time, please comment if you enjoyed a recipe or else how do I know that it’s being enjoyed if I’m only seeing the negative? This is basically the same exact one. I just cut up the croissants smaller and left out the thyme. Otherwise it’s the same.
I’ve made this several times and have loved it! Though, I’m confused because I remember this recipe having fresh thyme and garnished with honey. Did something change?
It did but it got such horrible reviews, I reworked the recipe. I wish you would’ve commented that you enjoyed it that way. Unfortunately when I get nothing but negative reviews, I assume it’s not a good recipe that people like so I go back to the drawing board. In the future, please comment when you like a recipe. It really helps recipe creators to get positive feedback – not just the negative all the time. 🙂 It was 1 Tablespoon of fresh thyme if you need the amount & then drizzle with a bit of honey when it comes out of the oven.
Looking for easy recipes for the cottage. Can this be prepared the night before, kept in the fridge ready to go and simply cooked in the morning?
I’ve done it before and it turned out well! Just cover tightly in the fridge.
can this be frozen at any point?
I have everything but croissant rolls, can I use something else? This recipe sounds so good. I love doing breakfast/brunch items for supper.
If you have any other type of bread that is good to soak up some of the liquid, it should work! I’ve only tested it with croissants though. 🙂
Did you sneak in and take a look at what I had leftover from Thanksgiving? Rarely do I have croissants and this Thanksgiving is the only time I’ve bought prosciutto. When I saw this recipe I’m reading through the ingredients and saying ‘yup I have that, that and OMG I have everything to make this!’. So that’s what I did. I made it yesterday and we had it this morning for breakfast. I liked the smaller size and it’s so much better that most breakfast casseroles and I’ll be making it again even if I don’t have any prosciutto! Thanks for sharing another great recipe!
I saw this recipe of yours & after drooling, lol, decided to make it. I had left over maple flavored ham slices. So I used that ham plus 1/2 cup 2% milk, ( I don’t usually keep whole milk in the house,) but added 1/2 cup light cream. For cheeses, I had some left over shredded extra sharp white cheddar cheese and some already cubed mozz cheese. And I had just enough heavy cream, whew! I also used some dried dillweed. After baking it, I served it longside some real maple syrup, honey and extra thyme. It was loved by all. Mostly me! haha. Thanks so much for a needed ” extra ham” breakfast casserole recipe!