Ham & Swiss Croissant Breakfast Casserole

A fork lifting a piece of cheesy croissant breakfast casserole with sliced ham and apples in a baking dish.

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Ham & Swiss Croissant Breakfast Casserole

If you love hosting brunch, you'll adore this easy and delicious croissant breakfast casserole–a delightful blend of croissants, ham, and cheeses, topped with an herby honey butter drizzle! Perfect for lazy weekends and holiday gatherings.

Prep Time10

Cook Time45

Total Time55

Course: Breakfast

Cuisine: American

Servings: servings

Author: Jenny DeRemer

Cost: $0.98 per serving

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

US Customary - Metric

Instructions

Assembling the Casserole

Preheat oven to 350°F. Grease a 9x13-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.

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