Make-Ahead Croissant Breakfast Casserole with Ham
A cozy, make-ahead breakfast casserole made with buttery croissants, ham, eggs, and melted cheese. Perfect for Christmas morning, brunch, or any time you want an easy, stress-free breakfast.
Equipment
- 8x8-inch baking dish or 7x9-inch
Ingredients
- 1 tablespoon vegetable oil
- 8 ounces cubed ham you can use leftover ham or purchased
- ½ medium onion, diced
- 1 bell pepper, seeded and ribs removed, diced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 medium croissants cut into cubes (if small, use 5)
- 1 cup whole milk
- 3 large eggs
- 1½ cups grated white cheddar cheese divided
- ⅔ cup grated pepper jack cheese divided
Instructions
- Heat the vegetable oil in a large frying pan over medium heat until hot. Add the ham, onion, and peppers, and cook for about 5 minutes or until the vegetables are tender. Sprinkle in the salt and pepper, cook for another minute, then turn off the burner.
- Lightly brush a bit of vegetable oil on the bottom and sides of an 8x8 baking dish. Add the cubed croissants to the dish. Pour the ham mixture over the croissants and stir to combine.
- In a large bowl, whisk together the milk and eggs. Add about half of the cheddar cheese and half of the pepper jack cheese to the bowl, then mix with a fork.
- Pour the mixture over the croissants, working it into the bread so it soaks into most of the pieces. Sprinkle with the remaining cheeses. Cover with plastic wrap and refrigerate for at least 3 hours.
- Take the casserole out of the fridge and let it sit for about 15 minutes. Preheat the oven to 350°F and bake for 20-25 minutes, or until the top turns golden brown. Remove the casserole from the oven and let it sit for approximately 15 minutes to set. Serve with toppings of your choice. Enjoy!
Notes
Store-bought croissants vary widely in size. You want enough cubed croissants to fill an 8×8-inch baking dish in an even layer. If your croissants are on the small side, you may need five instead of 4.
Keep an eye on the top of your casserole while it bakes; if it begins to turn too brown before it is done, loosely cover it with aluminum foil to finish baking.
You can prepare this dish the night before and let it sit in the fridge overnight before baking it in the morning.
Day-old or multi-day-old croissants absorb the egg and milk mixture more effectively.
If making for Christmas morning, use a mixture of red and green bell peppers to add a festive holiday vibe.
Nutrition
Calories: 664kcalCarbohydrates: 35gProtein: 36gFat: 43gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 258mgSodium: 1659mgPotassium: 343mgFiber: 2gSugar: 13gVitamin A: 2206IUVitamin C: 39mgCalcium: 563mgIron: 3mg
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