Recipe Background
Ham & Cheese Croissant Casserole combines buttery bread, smoky ham, and nutty Swiss in a rich, custard-like mix. A golden crust forms as it bakes, inviting warm gatherings.
Ham & Cheese Croissant Casserole combines buttery croissants with smoky ham and nutty Swiss cheese, all enveloped in a rich, custard-like mix. Preparing this casserole is an occasion in itself, each step filled with anticipation as the layers come together. As it bakes, the kitchen fills with a comforting aroma that hints at a meal worth lingering over. This dish invites memories, reminiscent of café breakfasts and leisurely brunches.
Browning the croissants in the oven gives them a golden crust that contrasts beautifully with the silky interior. Slow overnight soaking of the egg and cream mix ensures the flavors meld, resulting in a dish rich with creamy and savory notes. Serving it hot from the oven, the casserole reveals a satisfying blend of textures—the crisp-topped bread soaking up the silken custard, punctuated by bursts of ham and melted cheese.
This casserole is a joy to share with family and friends, bringing warmth and a touch of elegance to any meal. Garnishing with fresh thyme sprigs adds a subtle aromatic finish, tying the dish together with a herbal note. Whether for breakfast or brunch, it turns any gathering into a feast, creating moments of togetherness around the table.
Ingredients
- 10 (1.25-ounce) slices deli smoked ham sliced to 1/4-inch-thickness
- 10 mini croissants
- 10 (.5-ounce) slices Swiss cheese
- 6 large eggs
- 2 cups heavy whipping cream
- 2 teaspoons Dijon mustard
- thyme sprigs to taste
Directions
- Lightly grease a 13x9-inch baking dish.
- Microwave the ham slices between paper towels on a microwavable plate on high heat for 45 seconds. Blot them with new paper towels to remove the excess moisture.
- Split the croissants open with a serrated knife and top the bottom halves with 1 of the ham slices and 1 of the cheese slices, folding the ham and cheese to fit, as needed.
- Place the stuffed croissants into the prepared baking dish.
- In a large bowl, whisk the eggs, the heavy cream, and the Dijon mustard together.
- Slowly pour the egg mixture over the stuffed croissants, cover the dish with plastic wrap, and refrigerate for at least 8 hours or up to overnight.
- Preheat the oven to 350 degrees F.
- Discard the plastic wrap and bake the casserole, covering with aluminum foil for the last 15 minutes to prevent it from overbrowning, until it is golden-brown and a knife inserted in the center comes out clean, about 40-45 minutes.
- Transfer the casserole from the oven and garnish with the thyme sprigs.
- Serve.
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