Description
This Ham and Cheese Croissant Bake is a decadent breakfast or brunch dish featuring layers of flaky croissants, savory ham, and melted Gruyere cheese soaked in a rich custard infused with fresh herbs and Dijon mustard. Baked until golden and bubbly, it’s the perfect make-ahead meal to impress your guests or treat your family on a leisurely morning.
Ingredients
Scale
Croissant and Cheese Layer
- 10 large croissants
- 6 oz sliced ham
- 2 cups shredded Gruyere cheese
Herbs and Aromatics
- 1 yellow onion, diced
- 1 tablespoon minced fresh thyme leaves
- 2 tablespoons minced fresh sage leaves
Custard Mixture
- 4 tablespoons unsalted butter
- 2 1/2 cups half and half
- 6 eggs
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon freshly grated nutmeg
Garnishes
- Minced chives, for serving
- Hollandaise sauce, for serving (optional)
Instructions
- Prepare the croissants and ham: Slice the croissants in half horizontally and roughly tear them into bite-sized pieces. Chop the sliced ham into similar bite-sized chunks for easy layering.
- Sauté the aromatics and herbs: In a skillet, melt the unsalted butter over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5 minutes. Stir in the minced thyme and sage leaves and cook for another minute until fragrant. Remove from heat and let cool slightly.
- Make the custard mixture: In a large bowl, whisk together the eggs, half and half, Dijon mustard, whole grain mustard, kosher salt, black pepper, and freshly grated nutmeg until well combined and smooth.
- Assemble the bake: Grease a large baking dish. Layer half of the croissant pieces evenly on the bottom. Top with half of the ham, then sprinkle with half of the shredded Gruyere cheese. Repeat the layers with the remaining croissants, ham, and cheese. Evenly distribute the sautéed onion and herb mixture over the top.
- Pour custard over the bake: Slowly pour the egg and half-and-half custard mixture over the layered croissants, ham, cheese, and herbs, pressing down gently with a spatula to help absorb the custard throughout the layers.
- Let it soak: Cover the baking dish with plastic wrap and refrigerate for at least 1 hour or overnight to allow the croissants to soak up the custard thoroughly.
- Bake the dish: Preheat the oven to 350°F (175°C). Remove the plastic wrap and bake the croissant bake uncovered for 45 to 55 minutes, or until the top is golden brown, the custard is set, and a knife inserted into the center comes out clean.
- Rest and garnish: Let the bake rest for 10 minutes before serving to allow it to set further. Sprinkle with freshly minced chives and serve with hollandaise sauce on the side for an optional luxurious touch.
Notes
- This recipe can be prepared a day ahead by assembling and refrigerating overnight for convenience and better custard absorption.
- Gruyere cheese can be substituted with Swiss or Emmental cheese if desired.
- For a vegetarian version, omit the ham and add sautéed mushrooms or spinach.
- Use day-old croissants for best texture as they absorb the custard more effectively without becoming too mushy.
- Adjust the herbs according to your preference; rosemary or parsley can also complement the flavors.
- Hollandaise sauce is optional but adds a rich, creamy finish that pairs well with the savory bake.
Keywords: ham and cheese croissant bake, savory breakfast casserole, brunch recipe with ham, baked croissant casserole, Gruyere cheese bake