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Ham, Egg and Cheese Croissant Breakfast Bake

I love a breakfast bake that can be assembled the night before, stored in the fridge and then baked in the morning. There are major French flavor vibes going on here, from the croissants to the Dijon to the Gruyère.
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Cook Time 25 minutes
Total Time 3 hours 30 minutes
Course Breakfast
Cuisine American
Servings 10 people
Calories 2152.9 kcal

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Bowl
  • 1 Whisk
  • 1 Aluminum Foil
  • 12 Toothpicks Approximate, two per croissant

Ingredients
  

Main

  • Nonstick cooking spray for the baking dish
  • 6 croissants sliced in half lengthwise
  • 1/4 cup Dijon mustard
  • 12 deli slices boiled ham
  • 6 deli slices Swiss cheese
  • 2 cups grated Gruyère
  • 6 large eggs
  • 3 cups half-and-half
  • 1/2 cup grated Parmesan
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions
 

  • Spray a 9-by-13-inch baking dish with nonstick cooking spray.
  • Spread the bottom halves of each croissant with the Dijon (I use about 2 teaspoons per croissant) and arrange them mustard-side up in a single layer in the prepared dish. Top each with 2 slices of the ham, 1 slice of the Swiss and a sprinkle of the Gruyère. Top with the remaining croissant halves. Use 2 toothpicks to secure each sandwich.
  • In a large bowl, whisk the eggs, then whisk in the half-and-half, Parmesan, salt and pepper. Pour the custard over the croissant sandwiches. Use the back of a spoon to gently press the sandwiches down to absorb more of the custard. Cover with aluminum foil and refrigerate at least 2 hours and up to overnight.
  • Preheat the oven to 350 degrees F. Bake, covered with foil, for 30 minutes. Remove the foil and bake until the eggs are set, another 30 minutes. Let stand for 5 minutes, then remove the toothpicks, cut the dish and serve.

Notes

For best results, use day-old croissants as they will absorb the custard more effectively without becoming overly soggy. Ensure the croissants are thoroughly saturated with the egg mixture; gently pressing them down with the back of a spoon is crucial for an even texture throughout the bake. Feel free to experiment with different cheeses like cheddar or Fontina, and consider adding finely chopped chives or green onions to the custard for a fresh aromatic lift. Always allow the bake to rest for a few minutes after baking; this helps the custard set and makes for cleaner slices. This dish is excellent with a side of fresh fruit or a light green salad to balance the richness.