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Hosting brunch just got easier with my Ham and Swiss Croissant Breakfast Casserole! Flaky croissants, sweet, thinly sliced ham, and a blend of Swiss and Parmesan cheeses come together, then are soaked in a creamy egg and heavy cream custard and baked. This delicious casserole is perfect for lazy weekends and holiday brunches, and serves 8 hungry guests with ease. (I’ve made it more than once, so I’ve basically perfected it!)
If you love breakfast foods, you’ll also enjoy these recipes for chicken and waffles eggs benedict and this smoky breakfast pizza with sunny egg.
Introduction
Hosting brunch? This flaky Croissant Breakfast Casserole is a crowd-pleaser made with buttery croissants, savory ham, and a blend of Swiss and Parmesan, all baked in a rich egg custard. A drizzle of herby honey butter adds just the right touch of sweetness. It’s easy to prep, feeds a group, and reheats beautifully for leftovers or meal prep. Perfect for a lazy weekend or a festive holiday morning!
Why This Recipe Works
- Delightful Aromas – Wake up to the tantalizing aromas of this flavorful and hearty breakfast casserole.
- Complements Other Breakfast Foods – This casserole pairs perfectly with various sides, from crispy bacon to fresh berries.
- Sweet and Savory Balance – The herby honey butter drizzle adds a perfect touch of sweetness to complement the savory flavors.
- Versatile Dish – Perfect for lazy weekends, holiday gatherings, and delightful brunches with friends and family.
Ingredients
This indulgent croissant breakfast casserole relies on a handful of simple ingredients. Let me tell you about the most important ingredients…
- Croissants: Choose buttery, day-old croissants for the best texture and flavor. Day-old ensures the texture will not collapse beneath the custard, ensuring your casserole is as indulgent as it is delicious. Cheaper packaged croissants are perfect for this dish!
- Ham: When available, opt for a flavored ham, folding a single slice in half and then rolling it into a rosette shape for a lovely touch.
- Swiss and Parmesan Cheeses: As for the cheeses, Swiss cheese can be any variety you prefer, but opting for a high-quality alpine Swiss will enhance the casserole with a creamy, nutty flavor. Pair that with freshly grated Parmesan for a sharp, savory kick, and you’ll have a perfect balance of flavors in every bite.
- Rosemary and Thyme: Fresh herbs work in this dish, whereas dried herbs aren’t quite as nice.
See recipe card for full information on ingredients and quantities.
Variations
- I’ve tested this recipe many, many times and can say with certainty that Gruyere cheese works well in place of Swiss if preferred. For that matter, sharp cheddar cheese is lovely, too.
- Swapping out croissants for Challah or brioche works well.
- I have also gone meatless on occasion, stuffing halved mushrooms, green onions, fresh spinach, and olives in and around bite-size pieces of croissant.
- Swap out fresh sage for the rosemary and thyme. Really, it’s equally as tasty.
- I also doubled this recipe for a baby shower once, using turkey in lieu of ham and cream cheese slices instead of hard cheese.
- Half and half, whole milk, or 2% milk will work in place of the cream in this recipe.
How to Make Croissant Breakfast Casserole
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Prep the Croissants
Tear or slice the croissants into thirds or smaller. I do thirds to gauge ‘portion sizes’ but agree that tearing them looks more rustic and appetizing.
2
Make a Custard
Add the eggs, heavy cream, and Dijon mustard to a large bowl, then beat well and season with kosher salt, garlic powder, and black pepper. Whisk until smooth, then add 2 tablespoons of fresh chopped herbs to the egg mixture (I’m using rosemary and thyme) and whisk again until silky.
3
Assemble and Bake
Dunk each piece of croissant into the egg custard before arranging them randomly in the prepared baking dish. Pour any remaining egg custard over the arranged croissants.
Pinch the ham slices into bundles or fold and roll them into rosettes. Tuck them in between the croissants, followed by the Swiss cheese. Add whole rosemary leaves the same way, making the arrangement look pretty.
Sprinkle with freshly grated or shaved Parmesan cheese. Bake the casserole for 45-55 minutes, or until the top is golden brown and the eggs are set.
4
Make Herby Honey Butter & Serve
Warm equal parts unsalted butter and honey in a saucepan atop the stove. Stir and add fresh minced rosemary and thyme. During the last 15 minutes of the bake, baste the honey butter over the top of the casserole like you would a glaze. Do this several times, allowing it to caramelize each time it’s basted and placed back into the oven.
Let it cool for a few minutes before slicing and serving with remaining honey butter drizzled or tableside. Serve with a mélange of fresh blueberries, raspberries, or melon. Enjoy your sweet and savory croissant breakfast casserole!
Recipe FAQs
Yes, you can use bread as a substitute for croissants, but keep in mind that the texture and flavor will be different. Croissants add a buttery and flaky texture to the casserole, so using bread will result in a less rich dish. Opt for day old baguette, challah, or sourdough.
Yes, this dish may be made ahead. Cover the dish with foil and let it sit in the refrigerator by several hours or overnight if prepared beforehand. When ready to bake, remove the casserole from the fridge, and let it sit at room temperature while the oven preheats. Resume the recipe instructions and cook time.
Wrap leftovers tightly with plastic wrap, then refrigerate for up to 3 days. To reheat, place in an oven preheated to 350°F for 15-20 minutes or until heated through.
To freeze, allow to cool completely, then wrap tightly with aluminum foil and freeze for up to 2 months. To thaw, simply place the casserole in the refrigerator overnight. To reheat, bake the casserole at 350°F for 30-35 minutes, or until heated through.
Serving Croissant Breakfast Casserole
This croissant breakfast casserole is a versatile star! It’s perfect for lazy weekend mornings, holiday gatherings, Christmas morning celebrations, and delightful brunches with friends.
It pairs perfectly with fresh berries (or a scoop of these boozy macerated strawberries), crispy bacon, potatoes, and a generous serving of coffee and orange juice. Round out your brunch spread with other breakfast favorites like my baked home fries or avocado toast with jammy egg.
Expert Tips
- Assemble the casserole the night before. Prepare the casserole up to the point of baking and refrigerate it overnight. In the morning, just pop it in the oven and bake.
- Take your time when tucking in the ham rosettes, Swiss, and rosemary leaves – it emerges from your oven looking exactly like how it went in, so making it visually appealing is important!
More Brunch Recipes You’ll Love!
Ham & Swiss Croissant Breakfast Casserole
Ingredients
For the Casserole
- 1 tablespoon unsalted butter, softened
- 6-8 croissants, day old
- 4 large eggs
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 2 tablespoons fresh rosemary, minced
- 1 tablespoon fresh thyme, minced
- 12 slices deli ham
- 12 1-ounce pieces Swiss cheese
- 1/4 cup Parmesan cheese, freshly grated
For the Herby Honey Butter
- 1/2 cup unsalted butter, melted
- 1/2 cup honey
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
Instructions
Assembling the Casserole
- Preheat oven to 350°F. Grease a 9×13-inch baking dish using 1 tablespoon of butter. Microwave 6 to 8 croissants for 15 to 20 seconds; set aside.
- In a large bowl, whisk eggs, heavy cream, and Dijon, salt, garlic powder, and black pepper until smooth. Add chopped herbs and whisk again until light in color and silky.
- Tear the croissants into thirds. Dunk each piece into the egg custard. Arrange in the prepared baking dish. Pour any remaining egg custard over the croissants.
- Pinch the ham slices into bundles or fold and roll them into rosettes. Tuck them in between the croissants, followed by the Swiss cheese. Add whole rosemary leaves the same way.
- Sprinkle with freshly grated or shaved Parmesan cheese. Bake the casserole for 45-55 minutes, or until the top is golden brown and the eggs are set.
Making the Herby Honey Butter
- Warm equal parts unsalted butter and honey in a saucepan atop the stove. Stir together and stir in fresh minced rosemary and thyme. During the last 15 minutes of the bake, baste the honey butter over the top of the casserole like you would a glaze. Do this several times, allowing it to caramelize each time it's basted and placed back into the oven.
- Let it cool for a few minutes before slicing and serving with remaining honey butter drizzled or tableside.
Notes
- Take your time when tucking in the ham rosettes, Swiss, and rosemary leaves – it emerges from your oven looking exactly like how it went in, so making it visually appealing is important!
- Make Ahead: Cover the dish with foil and let it sit in the refrigerator by several hours or overnight. When ready to bake, remove the casserole from the fridge and let it sit at room temperature while the oven preheats. Resume the recipe instructions and cook time.
- Leftovers and Storage: Wrap leftovers tightly with plastic wrap, then refrigerate for up to 3 days. To reheat –place in an oven preheated to 350F for 15-20 minutes or until heated through.
- To Freeze: Allow to cool completely, then wrap tightly with aluminum foil and freeze for up to 2 months. To thaw, simply place the casserole in the refrigerator overnight. To reheat, bake the casserole at 350F for 30-35 minutes, or until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
