Prepare this savory croissant breakfast casserole the night before for an easy, indulgent baked dish perfect for weekend mornings or holiday brunches.
Author:Stella Harper
Prep Time:20 min
Cook Time:50 min
Total Time:1 hour 10 min
Yield:8 servings
Category:Brunch
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
12 large croissants, torn into bite-sized pieces
1 pound deli ham, diced
2 cups shredded Gruyere cheese
1 cup shredded sharp cheddar cheese
6 large eggs
2 cups whole milk
1 cup heavy cream
1 teaspoon Dijon mustard
1 teaspoon dry mustard powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
Instructions
Lightly grease a 9×13 inch baking dish.
Arrange half of the torn croissants in an even layer in the bottom of the prepared dish.
Sprinkle half of the diced ham and half of the combined cheeses over the croissants. Repeat with the remaining croissants, ham, and cheese, ending with a layer of cheese on top.
In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, dry mustard powder, salt, pepper, and nutmeg until well combined.
Slowly pour the egg mixture evenly over the croissant layers in the baking dish, pressing down gently to soak the bread.
Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
When ready to bake, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Remove the plastic wrap.
Bake uncovered for 45 to 55 minutes, or until the casserole is puffed, golden brown on top, and a knife inserted near the center comes out clean.
Let the casserole rest for 10 minutes before slicing and serving.
Notes
For extra flavor, you can substitute half of the ham with cooked, crumbled breakfast sausage.
If you are short on time, you can bake this immediately, but allow it to sit at room temperature for 30 minutes before baking. Baking time may be slightly shorter if not soaked overnight.