Ham & Cheese Croissant Egg Casserole

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.

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.

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.

2. 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.

3. 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.

4. 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.

5. 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.

You’ll love trying these other breakfast recipes.

• Potato and asparagus quiche
• Overnight blueberry French toast
• Healthy baked oatmeal
• Brioche cinnamon rolls
• Classic blueberry coffee cake
• Grandma’s coffee cake
• Swiss chard and squash strata
• Rhubarb coffee cake
• Spinach, bacon, and sweet potato quiche