Ham and Cheese Croissant Breakfast Bake
I’ll be honest, it’s hard for me to get excited about making breakfast. Most days I fall into the quick fix category. Cereal, oatmeal, granola bar. Something that doesn’t need much cook time, and even less effort. When I do put thought into my breakfast, I usually rely heavily on breakfast casseroles that I can assemble the night before, and pop in the oven before going to church or finishing getting ready for the day. This Ham and Cheese Croissant Breakfast Bake has quickly risen to the top of some of my favorite morning casseroles.

The base of this breakfast bake is my favorite mini croissants I am always picking up at Walmart.
These croissants are perfect for sandwiches or chicken salad, but they are even better as part of this casserole.

The night before I plan on making this for breakfast, I cut open the croissant and then fill with a couple slices of deli ham and a half slice of American cheese.

Then all you have to do is arrange the filled croissants into a baking dish.
Beat together eggs, heavy cream, and a touch of yellow mustard for flavoring.

Pour the egg mixture over the croissants in the dish, cover and refrigerate overnight.
The next morning, take the pan out of the refrigerator, uncover and bake until the eggs are set and the croissants are golden brown.

Cut and enjoy your very own, homemade ham and cheese croissan’wich!


Ham and Cheese Croissant Breakfast Bake
This quick and easy Ham and Cheese Croissant Breakfast Bake recipe is the perfect breakfast casserole. Just like your favorite fast-food croissan'wich.
Ingredients
- 18 Deli Ham Slices
- 9 Mini Croissants
- 4-5 American Cheese Slices
- 6 Eggs
- 2 cups Heavy Cream
- 1/2 tsp Yellow Mustard
Instructions
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Microwave the ham slices between paper towels on a microwavable plate on HIGH for 45 seconds. Blot with paper towels to remove excess moisture.
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Split the mini croissants with a serrated knife. Fold up a slice of ham, then a half slice of American cheese, and a second slice of ham place on bottom of croissant. Cover with top half of croissant. Place stuffed croissants in a greased 9×13 inch baking pan.
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Whisk together eggs, heavy cream, and mustard in a bowl. Pour mixture over stuffed croissants. Cover with plastic wrap and refrigerate 8 hours or overnight.
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The next morning, preheat the oven to 350°F. Remove plastic wrap; bake for 30 minutes and then cover with foil to prevent burning. Bake for an additional 10-15 minutes or until croissants are golden brown and a knife inserted in center comes out clean.
Recipe Notes
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