Table of Contents
  1. This croissant egg casserole is great for breakfast.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love trying these other breakfast recipes.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Ham & Cheese Croissant Egg Casserole Recipe

If you’re looking for the ideal recipe for a ham and cheese-style egg casserole, then this dish is for you! Made with eggs, ham, and cheese, roasted vegetables are added as well for a bit more substance. With the addition of buttery croissants, this breakfast casserole reaches an entirely new level of deliciousness!

This croissant egg casserole is great for breakfast.

An egg casserole is hard to mess up. Often the recipe will include bread or potatoes, eggs, and a mixture of ingredients to add flavor. The only problem is an egg casserole is usually boring and forgettable. This recipe takes the simple elements that a casserole needs and turns up the flavor. Instead of bread, croissants are cubed. The croissants have a rich buttery flavor and hold onto their texture when mixed with the custard. Broccoli, onion, and mushrooms are roasted in the oven to add caramelization and a crisp-tender finish. Taking the idea of a ham and cheese croissant, ham and swiss cheese are the final additions. The finished egg casserole is hearty, flavorful, and perfect for breakfast, lunch, or dinner.

White baking dish filled with baked ham and cheese egg casserole with melted cheese all over the top with broccoli and ham peeking out.

Everything you’ll need to make this recipe.

  • Croissants are easy to find in most grocery stores. Any will work but for the most flavor, seeks out a local bakery that makes them in-house for a true buttery, laminated croissant.
  • Ham has a smoky, salty flavor that breaks through the custard filling. Leftover ham can be used, or purchase a ham steak for a ready-to-use easy option.
  • Eggs are the base of the custard-like filling. The eggs will mix with the milk and cream for a smooth and rich casserole.
  • Broccoli adds a bit of green. To ensure the flavor is perfect, the broccoli is roasted in the oven.
  • Mushrooms are hearty and gain a meat-like flavor once roasted. Instead of becoming mushy and tasteless, these will maintain texture and flavor.
White marble surface filled with all ingredients needed to make croissant egg casserole including eggs, mushrooms, broccoli, cheese, onion, spices, croissant, and more.

Here’s how to make this recipe.

  1. Roast the vegetables. To a parchment-lined sheet pan, add the chopped onion, chopped broccoli, and chopped mushrooms. Drizzle the top with olive oil, and sprinkle with salt and black pepper. Then toss with your hands to ensure all of the vegetables are coated in the oil. Spread the vegetables into a somewhat even layer and place in the preheated 400°F oven to roast for 20 to 25 minutes until the vegetables are caramelized. While the vegetables are roasting, prepare the egg mixture.
  1. Prepare the egg mixture. In a large bowl, add the eggs and whisk them to break up the yolks. Then add in the whole milk, heavy cream, Dijon mustard, salt, and black pepper, and whisk those until combined with the eggs.
  1. Slice the croissants. Using a knife, slice each croissant into approximately 1-inch cubed pieces. Then add the croissant cubes to the egg mixture along with about ¾ of the shredded cheese, reserving the remaining cheese for the top. Stir together everything in the bowl and set aside until the vegetables are done roasting.
  1. Mix everything together. Once the vegetables are done roasting, remove them from the oven, and allow them to cool slightly. Add them directly to the egg and croissant mixture. Also, add in the diced ham. Then stir everything together, ensuring that the custard mixture coats each ingredient.
  1. Bake the egg casserole. Once mixed, pour the mixture into a greased 9×13 baking dish, making sure that all of the egg is scraped from the mixing bowl. Sprinkle the remaining ¼ of shredded cheese on top and place the casserole in the preheated 350°F oven to bake for 45 to 55 minutes. Once baked, remove it from the oven, and serve immediately.

These pro tips will make this recipe a success.

  • When chopping the broccoli, do not discard the stems. Since the broccoli will be roasted and then added to all of the other ingredients, the somewhat hard stems will roast down, become soft, and make a great addition to the casserole. The stems have nutritional value, including fiber, and it’s all about preventing food waste when possible.
  • Alternatively, when chopping the mushrooms, if there are stems, simply remove them. The stems of mushrooms, if large, can be tenuous. Thus, I would recommend removing the stems and using them in a stock recipe.
  • When choosing a type of cheese to add to this egg casserole, opt for a block of cheese rather than the pre-shredded versions. A block of cheese will allow you to control the level of shred that occurs and usually means that the cheese will not have additives that could prevent it from melting as nicely.
  • Allow the croissants to sit out at room temperature for a day or two so that a bit of dryness works into their texture. This will slow how quickly the croissant soaks up the egg mixture once added the croissants are added.
White baking dish filled with egg casserole with scoop taken out showing egg interior of casserole.

Frequently asked questions about this recipe.

Would other vegetables work in this recipe as easy swap-outs? If so, what other vegetables would work?

Yes, keep the same quantity and swap for any personal preference for vegetables. Keep in mind the flavor and how they go together. Spinach, kale, and winter squash could be used.

Is there a specific type of mushroom that works best in this casserole?

Wild mushrooms like shitake have more of a meaty texture, but button or crimini work just as well. This can be chosen on availability and personal preference.

Is there a different type of cheese that can be added to this recipe?

Swiss is the traditional cheese in a Ham and cheese croissant sandwich. The flavor in swiss is important, but other cheeses like cheddar can be used.

Can slices of regular bread be used instead of the croissants? If so, is there a specific type of bread that would work best?

Yes, the croissants stand in place of traditional bread. Any bread can be used, but allowing it to dry out slightly will help. For a similar flavor and texture, use brioche-style bread.

Can this casserole be prepared beforehand, then baked when ready to serve?

Yes, this recipe can be assembled up to eight hours before it is ready to be baked. Simply mix together all of the ingredients, place them in the baking pan, cover, and place it in the refrigerator until ready to bake.

Watch how to make this recipe.

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you let others know how much you love this recipe. This helps show others that this is a recipe they too can make, enjoy, and love!

White marble surface with white casserole dish filled with baked ham & cheese croissant egg casserole with cheese sprinkled over the top with spoon sitting in container after scooping out a serving.

Ham & Cheese Croissant Egg Casserole

5 from 3 votes
If you’re looking for the ideal recipe for a ham and cheese-style egg casserole, then this dish is for you! Made with eggs, ham, and cheese, roasted vegetables are added as well for a bit more substance. With the addition of buttery croissants, this breakfast casserole reaches an entirely new level of deliciousness!
Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
Servings 15 servings

Ingredients

For the vegetables

  • 1 medium onion chopped
  • 2 cups chopped broccoli
  • 8 oz mushrooms chopped (stems removed if using shitake)
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper

For the casserole

  • 10 large eggs
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 tsp Dijon mustard
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 4 large croissants roughly cubed
  • 4 oz Swiss cheese shredded
  • 1 ½ cups diced ham

Instructions
 

For the vegetables

  • Preheat the oven to 400°F.
  • On a large parchment-lined baking sheet, combine the chopped broccoli, mushrooms, and onion. Drizzle with olive oil, salt, and black pepper, and mix to evenly coat the vegetables in the oil. Spread to an even layer and roast in the preheated oven until the vegetables begin to brown and the broccoli is tender, 20-25 minutes. Once the vegetables are roasted, remove them from the oven to cool.
    1 medium onion, 2 cups chopped broccoli, 8 oz mushrooms, 2 tbsp olive oil, ¼ tsp black pepper, ½ tsp kosher salt

For the casserole

  • Grease a 9×13 baking dish and set it aside. Once the vegetables are done roasting, reduce the oven temperature to 350°F.
  • In a large bowl, whisk the eggs until they are evenly combined. Add the milk, heavy cream, Dijon mustard, salt, and black pepper. Whisk to combine.
    10 large eggs, 1 cup whole milk, 1 cup heavy cream, 2 tsp Dijon mustard, ½ tsp kosher salt, ½ tsp black pepper
  • Fold in the cubed croissants and add ¾ of the Swiss cheese. Mix everything together and let soak while the vegetables finish roasting.
    4 large croissants, 4 oz Swiss cheese
  • Once the vegetables are finished roasting and have cooled slightly, add the ham and cooled roasted vegetables. Fold gently and pour the mixture into the prepared baking dish. Sprinkle with the remaining Swiss cheese and place in the 350°F oven. Bake until the eggs are set with a slight jiggle in the center, 45-55 minutes. Once baked, remove the casserole from the oven and cool for 10 minutes before serving.
    1 ½ cups diced ham

Notes

  • When chopping the broccoli, do not discard the stems. Since the broccoli will be roasted and then added to all of the other ingredients, the somewhat hard stems will roast down, become soft, and make a great addition to the casserole. The stems have nutritional value, including fiber, and it’s all about preventing food waste when possible.
  • Alternatively, when chopping the mushrooms, if there are stems, simply remove them. The stems of mushrooms, if large, can be tenuous. Thus, I would recommend removing the stems and using them in a stock recipe.
  • When choosing a type of cheese to add to this egg casserole, opt for a block of cheese rather than the pre-shredded versions. A block of cheese will allow you to control the level of shred that occurs and usually means that the cheese will not have additives that could prevent it from melting as nicely.
  • Allow the croissants to sit out at room temperature for a day or two so that a bit of dryness works into their texture. This will slow how quickly the croissant soaks up the egg mixture once added the croissants are added.

Nutrition

Serving: 1servingCalories: 270kcal
Course Breakfast
Cuisine American
Difficulty Easy
Method Baking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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1 Comments

  1. I just love the food you cook in your vlog. Actually , I still have to do your egg casserole… but right now as I watch your video… my mouth is already watering aching to taste them.