epicurious5.0
Ham-and-Cheese-Croissant Bake
Big pieces of croissant get baked in a savory custard alongside ham and plenty of cheese for the ultimate breakfast casserole.
👥 8 Servings⏱️ Prep & Cook: 1h 30m👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
Cover bottom croissant halves from 9–10 oz. croissants (about 10 small), split, with a slice of 6 oz. thinly sliced Gruyère and a slice of 6 oz. thinly sliced ham, trimming and tucking as desired to fit; close up with top halves. Cut in half on a deep diagonal.
–10 oz. croissants (about 10 small), split9. thinly sliced Gruyère6 oz. thinly sliced ham6 oz
2
Whisk 5 large eggs, 2 cups heavy cream, 2 Tbsp. Dijon mustard, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. freshly ground pepper, and ¼ tsp. freshly grated nutmeg in a large bowl until smooth. Pour half of custard into a 1½-qt. baking dish. Arrange filled croissants in dish, keeping cheese and ham in place as much as possible, then evenly pour remaining custard over to saturate croissants. Cover tightly with plastic wrap and chill at least ⏱️ 1 hour.
large eggs5heavy cream2 cups. Dijon mustard2 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. freshly ground pepper1 tsp
3
Place a rack in upper third of oven and preheat to 325°. Uncover and bake casserole until top is very slightly golden brown, 40–⏱️ 50 minutes.
4
Heat broiler. Broil casserole just until deep golden brown, about ⏱️ 1 minute. Let cool slightly, then scatter thinly sliced chives over to serve. Do Ahead: Unbaked casserole can be assembled 1 day ahead. Keep chilled.
Thinly sliced chives (for serving)
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