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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!
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.
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.
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…
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.
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!
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
Servings: 6
Calories Per Serving: 1189 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
Is it possible to switch the ham with bacon? What cooking time would you recommend? And how many bacon slices would you recommend replacing it with? Loved your berry cream cheese French toast recipe and can’t wait to try this one out! ?
Hey Sarah,
Sure bacon would be great! I would use about 12-16 pieces of bacon. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Absolutely delicious! Was a total hit and followed the instructions exactly as written. A beautiful looking and tasty dish, highly recommend! Topped with gruyere cheese and it was wonderful!
Thank you so much Asha! xTieghan
Can I store (freeze) them for a few days and reheat? Also, what would be the reheating process? I am thinking of making it for my husband so he could have a grab and go breakfast.
Hi Brandy,
I would recommend wrapping them in foil to reheat at 300 for about 15-20 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi, I’ve made this recipe twice before and loved it so much. I was planning on making it today for lunch and already have everything I need except for cream- how would you suggest going about it ?
thank you!!
Hi Rosie,
I would go ahead and use an additional cup of milk in place of the cream. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Looks SO GOOD, and everyone loves ham & cheese!
Thank you Amy! xTieghan
Surprised my mom and made this as a Mother’s Day brunch, and she could not stop raving about it for the rest of the day! She told both my brothers (better luck next year) and my grandparents just how delicious it was. The creamy somewhat sweet taste of Brie is the perfect pair for the saltiness of the prosciutto and earthiness of the mushrooms. A more refined take on the classic holiday casserole that is approachable for all cooking levels. A huge winner that will be made time and time again. I can’t wait for leftovers tomorrow (I’m surprised we even have any)!
Haha wow that is really amazing to hear Casey! Thank you so much!! xTieghan
Hi Tieghan! I want to make this for my mom for Mother’s Day brunch but she doesn’t eat ham/pork for religious reasons. Could I substitute deli turkey instead? Thanks for your advice!
Hi Amira! Yes that should work great! I hope you love this recipe! xTieghan
We LOVED this recipe, but I did it a bit different, I broke up the croissant into bite size pieces along with the ham, it was a hit, it was almost all gone that morning!
Wow that is so amazing to hear! Thank you for trying this one Jenni! xTieghan
This will definitely be added to the breakfast dish rotation! I thought this dish is an awesome savory breakfast food and easier to make then I originally thought.
I used ground thyme, shredded swiss, and deli ham.
Thank you so much! I am really glad this turned out so amazing for you! xTieghan
Just realized dont have brie-hubby ate it last night what can use instead?
HI! Use whatever cheese you do have on hand that you enjoy. Anything will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Looks amazing but wondering what could be substituted for the Brie? Or just omit?
Thanks so much!
Hi Lindsay! You can use your favorite cheese or just omit the brie all together. Either will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This recipe is amazing and has become one of my family’s favourites!!! Highly recommend it for brunch 🙂 I love making it ahead and having it re y to bake when my guests arrive.
This recipe is amazing and has become one of my family’s favourites!!! Highly recommend it for brunch 🙂
That is so great to hear! Thank you Ana! xTieghan
I made this for my family brunch last weekend and it was such a hit! The hint of cayenne is a nice, spicy surprise.
Thank you Brandi! That is so amazing! xTieghan
I am a huge fan of your website and cookbooks and visit your site nearly daily to see what I’ll be making for dinner that night. I made this recipe for a New Years Day brunch and prepped it a day ahead. I used 9 croissants (from Trader Joe’s) since that filled up my 10 x 15 Pyrex dish and followed your recipe. I was disappointed in how dry it turned out. I was only able to put about a third of the croissants into the mix before turning it out in the baking dish. Next time I may double the mix. Otherwise, it was very very good. Thank you!
Thank you Kristen! I am so glad this turned out so well for you! xTieghan