This post may contain affiliate links, please see our privacy policy for details.

Stepping up our holiday breakfasts with this Ham and Cheese Croissant Bake. Buttery croissants, Brie cheese, prosciutto, and mushrooms, all tossed together in a mustard “cream” sauce, then baked to golden, cheesy perfection. This a cross between your favorite ham and cheese croissant sandwich and your mom’s old school Christmas morning strata. It feels extra fancy but is actually SO EASY, and of course, SO DELICIOUS. Bonus, it’s just as good for breakfast as it is dinner. And the best part? You can prep this croissant bake in advance, then bake it off just before you’re ready to serve. Perfect for holiday entertaining!

This post is sponsored by Pyrex.

overhead photo of Ham and Cheese Croissant Bake

There are only two days left until Thanksgiving and oddly I am more prepared than ever. Why? Because I’m not cooking! Well, I mean, I will be cooking, but this year I won’t have our usual huge crowd. My family will be a bit split up (which is the weirdest thing). This is the first year in…ever…that I won’t be with them. It’s also the first time in many years that I will not be roasting a turkey on Thanksgiving Day. It’s OK though, I’ve already roasted two whole turkeys this month alone. Plus, there’s a very good chance I will do so again on Christmas. So, don’t you guys worry, I am not bummed.

All that said, while my family will be in Tahoe over Thanksgiving, almost everyone is currently here in Colorado now. My brothers have taken over my parent’s house. They’ve been making their way over to the HBH studio barn…just down the hill a little way…and requesting food and drink at least once a day. It’s the busiest time of year for us right now, but I just can’t say no to them.

Since everyone is here, I’ve been looking to make more casseroles and bakes that feed our large crew and are easy to throw together. I’ve already made this one pot spicy pesto bake rigatoni twice in the last week. To switch things up a bit, I wanted to give the classic ham and cheese sandwich a fresh new update.

Which brings me to this cheesy bake that’s great for everything from breakfast to dinner. It’s rich, indulgent, and perfect for feeding friends and family.

overhead photo of Ham and Cheese Croissants being tossed with egg batter

With nine plus people in my family, I rely heavily on my Pyrex Deep baking dishes throughout the holidays. I love the added depth these dishes provide. I can conveniently layer food in them and easily feed the family…and friends. The new Pyrex Deep are the deepest glass baking dishes out there. They hold up to 50% more than any current glass bakeware. Obviously, they’re perfect for things like pasta bakes and lasagna. But I also love using them for pretty layered dips and desserts.

You can find Pyrex Deep baking dishes at Walmart and Pyrexhome.com.

overhead photo of Ham and Cheese Croissant Bake before baking

Here is how to make this ham and cheese croissant bake.

The process is pretty simple. Toast some store-bought croissants in the oven to add a little crispness to them.

While that’s happening, make the mustard cream sauce, which is a simple mix of mustard, cream, eggs, and herbs. When the croissants are toasted, toss them in the sauce along with caramelized mushrooms, prosciutto (or deli ham), and cheese. Layer the croissant and cream in the Pyrex Deep, then bake.

Simple right? Yes, and SO GOOD.

But hold on, there’s more…

side angled photo of Ham and Cheese Croissant Bake with someone holding the dish in the background

The two ingredients you need most…

Creamy Brie cheese and just a touch of everything bagel spice.

First, the brie. It’s not traditional in a ham and cheese sandwich, but I also have Brie in my fridge this time of year and love using it in my recipes to make them feel just a bit more special. Of course, you can really use any cheese you love. But we’ve found the Brie to really take this simple bake from good to incredibly delicious.

Second, everything bagel spice. No, you don’t NEED this, BUT it adds so much. You can mix up your spice blend or pick up some from Trader Joe’s, Whole Foods, or order via Amazon.

overhead close up photo of Ham and Cheese Croissant Bake

This is a great dish to prepare ahead of time for holiday guests. We love enjoying this for breakfast, but it’s also great as a dinner too. Either way, it will be loved by everyone.

I mean, it’s pretty hard not to enjoy buttery croissants, cheese, and ham all baked together. It has the perfect marriage of French flavors. If you don’t already have your Black Friday brunch recipe lined up, add this to the menu. Chances are you’ll have all the ingredients in the kitchen anyway. This dish is also a great way to use up anything leftover from Thanksgiving Day…just throw it in!

side angled photo of Ham and Cheese Croissant Bake with serving spoon remove a serving of the dish

Ham and Cheese Croissant Bake on plate with fork

If you make this ham and cheese croissant bake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Ham and Cheese Croissant Bake

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6
Calories Per Serving: 388 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Ingredients

  • 12 cups (about 12-16 croissants) roughly torn, day-old croissants
  • 2 tablespoons salted butter, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 2 cups mixed mushrooms, roughly chopped
  • kosher salt and pepper
  • 2 cloves garlic, minced or grated
  • 2 tablespoons fresh chopped thyme (or 2 teaspoons dried thyme)
  • 1 cup heavy cream
  • 1 cup whole milk
  • 3 large eggs, beaten
  • 2 rounded tablespoons dijon mustard
  • 1/2 teaspoon cayenne pepper, using more or less to our taste
  • 3 ounces deli ham or prosciutto, torn
  • 4 ounces creamy Brie cheese, cubed
  • 1/2 cup shredded Swiss or fontina cheese
  • 2 tablespoons everything bagel spice (optional)

Instructions

  • 1. Preheat the oven to 350 degrees F. Grease a 9 x 13-inch Pyrex Deep baking dish.
    2. Arrange the torn croissants in the baking dish and lay 2 tablespoons of thinly sliced butter over the croissants. Transfer to the oven and bake 5-8 minutes, until the croissants are lightly toasted.
    3. Meanwhile, heat the olive oil In a large skillet over medium heat. When the oil shimmers, add the mushrooms, season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Add the garlic and thyme, cook an additional minute. Remove from the heat and set aside.
    4. In a large bowl, whisk together the cream, milk, eggs, mustard, cayenne, and a pinch each of salt and pepper. Add the toasted croissants, mushrooms, ham, and Brie cheese, gently toss to combine. Pour the mixture back into the casserole dish. Top evenly with Swiss cheese and sprinkle with everything spice.
    5. Cover the dish with foil and bake for 30 minutes. Remove the foil, then continue baking for another 10-15 minutes or until the croissants are golden on top. Serve warm.

Notes

To Make a Few Hours Ahead: This can be made assembled a few hours ahead of time and kept in the fridge. Allow the stuffing to come to room temperature before baking. 
To Make a Few Days Ahead: complete the recipe through step 3. Toss the mushrooms and croissants together. Store in a sealed container in the fridge for up to 3 days. When ready to assemble, remove from the fridge. Continue on with step 4, tossing the croissants + mushrooms with the egg mix, then assemble in baking dish. This can be done up to 4 hours ahead of time. Bake as directed. 
View Recipe Comments

horizontal photo of Ham and Cheese Croissant Bake

{This post is sponsored by Pyrex. Thank you for supporting the brands that keep Half Baked Harvest cooking!}

You May Also Like

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Hi! This recipe looks delicious. Unfortunately there’s two of us who don’t like mushrooms. Could those be left out all together and still be yummy or is there an alternative you suggest?

    Thanks!

    1. Hey Meg,
      You can totally just omit the mushrooms or sub any other veggies that you enjoy:) Please let me know if you give the recipe a try, I hope you love it! xx

  2. Made this for Mother’s Day and loved it!

    Question – What would be a good light salad to serve with this?

  3. 5 stars
    A huge hit during Easter brunch. The flavors come together so well, this was everyone’s favorite! 10/10

  4. I made this dish today for Easter brunch and it turned out fabulous! Loved the creamy Brie chunks and the everything bagel spice on top. Yum

    1. Hey Stacy,
      Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!🌸 xT

    1. Hey Marie,
      Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! I probably wouldn’t freeze this, reheating egg can be tricky. xTieghan

    1. Hey Alina,
      Happy Friday!! I am thrilled that this recipe was a hit, thanks so much for trying it out!! xx

  5. 5 stars
    Hi Tieghan,
    we love it! So delicious!
    From now on we have to buy croissants more often! 😉
    Greetings from Bavaria
    Stefanie

    1. Hi Stefanie,
      Happy Sunday!! Love to hear that you have enjoyed this recipe, thanks so much for making it!! xx

    1. Hey Aisha,
      Awesome!! I love to hear that this recipe was a winner, thanks a bunch for giving it a go! Have the best weekend! xxT

  6. 5 stars
    We had a breakfast themed family Valentine’s dinner. This casserole was a hit! I did end up having to bake it a bit longer because it was only completely done around the edges at the 45 minute mark. I added spinach & onion as well and cut some heart shapes out of the ham to put on top. It was perfect. Thanks for a great recipe!

    1. Hey Julia,
      You bet! I would just cover with foil and reheat on low. Please let me know if you have any other questions! xTieghan

  7. 5 stars
    I hate adding changes to peoples posts but I’ve done something very similar but it’s with poached and smoked salmon only real difference was it had cubed Camembert in it and sour cream purple onion and lots of dill .you can make it up the night before .The recipe was from the cheese company in Quebec

  8. 5 stars
    Amazing! It was a winner amongst our New Year Eve breakfast spread this morning – highly recommend. We ended up adding yellow & orange bell peppers as well – delish!

    1. Hi Angelica,
      Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!🎆 xTieghan

  9. I make a breakfast casserole every Christmas morning. I made 2 of yours to try, this being one of them. Everyone agreed it was the best Christmas breakfast I’ve ever had. This casserole was spectacular! The combination of the buttery , crispy and gooey crescents with the savory flavors from the ham and Brie was divine! A real winner!

    1. Hey Christine,
      Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!🎆 xTieghan

  10. Is the bottom supposed to be more on the moist side? I baked it quite a bit longer than what was recommended in the recipe. I even mixed it around a little bit as well (despite not wanted to ruin the beautiful crispy top) and the bottom was still a little too moist. The flavors were really good though! We ended up just eating the top and put the bottom half back in the oven so we can enjoy it for breakfast tomorrow.

    1. Hi Lacie,
      Thanks for giving the recipe a try. It should be soft, but not wet. Was there anything you adjusted in the recipe? Please let me know how I can help for next time! xTieghan