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Ham and Cheese Croissant Casserole Recipe – An easy and delicious breakfast casserole that everyone loves! Made of ham, two cheeses, and buttery croissants and baked to perfection!

Looking for more delicious breakfast and brunch recipes? I think you’ll love my easy blueberry muffins, French toast, and buttermilk pancakes.

Ham and Cheese Croissant Casserole Recipe - An easy and delicious breakfast casserole that everyone loves! Made of ham, two cheeses, and buttery croissants and baked to perfection! // addapinch.com

Are you looking for an easy and elegant breakfast casserole that is perfect for serving for breakfast throughout the holidays or for Sunday brunch?

This easy Ham and Cheese Croissant Casserole elevates that old standard breakfast casserole recipe to one everyone always raves over when I serve it!

It makes a perfect make-ahead breakfast recipe that makes entertaining even easier!

Why You’ll Love This Recipe

Amazing flavor. The flavors of ham, cheese, and buttery croissants mingle with green onions and parmesan cheese for the ultimate breakfast casserole!

Easy recipe. The recipe is straightforward and easy. Mix all the ingredients, pour into a 9×13 casserole dish, chill, and bake. Great for beginning and busy home cooks.

Make ahead made easy. You’ll love that you make this breakfast casserole ahead, cover it, and chill it until ready to bake. Enjoy busy Thanksgiving, Christmas, and Easter mornings as it bakes away in the oven!

Ham and Cheese Croissant Casserole Recipe

Ham and Cheese Croissant Casserole Recipe - An easy and delicious breakfast casserole that everyone loves! Made of ham, two cheeses, and buttery croissants and baked to perfection! // addapinch.com

How to Make Ham and Cheese Croissant Breakfast Casserole

Ingredients for this Breakfast Casserole

  • ham – you’ll use chopped cooked ham. This is great for using leftover baked ham! You can also use your favorite deli ham.
  • cheeses – you’ll use Parmesan cheese and cheddar cheese in this casserole. If you prefer other cheese combinations, you can use those as well.
  • onions – In the recipe, I list to use sliced green onions here. It adds color and flavor. You can substitute with diced onion if needed. If you don’t care for onions, you can leave them out.
  • croissants – you’ll cube large croissants to use in the recipe. I use store-bought from the grocery store or a local bakery.
  • milk and heavy cream – I use whole milk and heavy cream in this casserole. It adds richness and a creamy texture to the final dish.
  • eggs – you’ll use large eggs

Step-by-Step Instructions

It is so easy to toss all the ingredients together that you’ll have it whipped up and prepped for the refrigerator in no time.

Prep. Spray a 9×13 baking dish with nonstick cooking spray or you can lightly coat with butter.

Mix and chill. Combine the ham, Parmesan cheese, onions, and croissants in a medium mixing bowl. Arrange in prepared baking dish. Whisk together milk, cream, and eggs and pour over the croissant mixture. Cover and chill overnight.

Chilling the casserole lets the croissants absorb as much liquid as possible for a creamy and delicious breakfast casserole.

Bake and serve. Preheat oven to 350º F. Uncover the casserole and sprinkle with the Cheddar cheese. Bake until golden brown and cooked throughout, about 45 minutes. Remove from the oven and let stand for 5 minutes before serving.

Ham and Cheese Croissant Casserole Recipe - An easy and delicious breakfast casserole that everyone loves! Made of ham, two cheeses, and buttery croissants and baked to perfection! // addapinch.com

What to Serve with Ham and Cheese Croissant Casserole?

We love to serve this breakfast casserole as a simple make ahead breakfast or as a part of a larger breakfast buffet. Here are a few of our favorite things to serve with it.

Large Breakfast Buffet Options:

Think of all those office brunches or showers where this casserole would be just perfect!

How to Make Ahead and Store Leftovers of this Breakfast Casserole

To make ahead. Prepare the recipe without baking, wrap it tightly with plastic wrap, and store it in the refrigerator for up to 3 days. Then, to bake, remove the plastic wrap and bake as directed.

To store. Once baked, allow to cool, wrap well with plastic wrap or foil, and store in the refrigerator for up to 3 days. Reheat and serve.

To store leftovers. Allow leftovers to cool completely. Then store in an airtight container in the refrigerator for up to 3 days. Reheat and serve.

I do not recommend freezing this breakfast casserole. Many times, cream and dairy-based recipes do not freeze well, as they can sometimes break when frozen.

Ham and Cheese Croissant Casserole Recipe - An easy and delicious breakfast casserole that everyone loves! Made of ham, two cheeses, and buttery croissants and baked to perfection! // addapinch.com

Here’s my Ham and Cheese Croissant Casserole Recipe. I hope you love it!

5 from 1 vote

Ham and Cheese Croissant Casserole Recipe

Breakfast 55 mins

Ham and Cheese Croissant Casserole Recipe - An easy and delicious breakfast casserole that everyone loves! Made of ham, two cheeses, and buttery croissants and baked to perfection! // addapinch.com
Prep Time 10 mins
Cook Time 45 mins
Servings 12 servings
Course Breakfast
Cuisine American
Author Robyn Stone | Add a Pinch
Ham and Cheese Croissant Casserole Recipe – An easy and delicious breakfast casserole that everyone loves!

Ingredients  

  • 2 cups chopped cooked ham
  • 1 cup shredded Parmesan cheese
  • 5 green onions sliced
  • 6 large croissants cubed
  • 1 cup milk
  • 2 cups heavy cream
  • 5 large eggs
  • 2 cups shredded Cheddar cheese

Instructions 

  • Prep. Spray 9 x 13 baking dish with nonstick cooking spray or lightly coat with butter.
  • Make and chill. Combine ham, cheese, onions, and croissants in a medium mixing bowl. Arrange in prepared baking dish. Whisk together milk, cream, and eggs and pour over the croissant mixture. Cover and chill overnight.
  • Bake and serve. Preheat oven to 350º F. Uncover the casserole and sprinkle with the Cheddar cheese. Bake until golden brown and cooked throughout, about 45 minutes. Remove from the oven and let stand for 5 minutes before serving.

Notes

How to Make Ahead and Store Leftovers:
To make ahead. Cover and store the Ham and Cheese Croissant Casserole in the refrigerator for up to 3 days. You may also assemble the casserole without baking and cover and store in the refrigerator for up to 3 days. Then, remove from the refrigerator, uncover and bake as directed. 
To store. Once baked, allow to cool, wrap well with plastic wrap or foil, and store in the refrigerator for up to 3 days. Reheat and serve.
To store leftovers. Allow leftovers to cool completely. Then store in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
I do not recommend freezing this breakfast casserole. Many times, cream and dairy-based recipes do not freeze well, as they can sometimes break when frozen.

Nutritional Information

Calories: 481kcal | Carbohydrates: 18g | Protein: 19g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 196mg | Sodium: 738mg | Potassium: 231mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1280IU | Vitamin C: 1.2mg | Calcium: 313mg | Iron: 1.5mg

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Robyn xo

Ham and Cheese Croissant Casserole Recipe - An easy and delicious breakfast casserole that everyone loves! Made of ham, two cheeses, and buttery croissants and baked to perfection! // addapinch.com

Casseroles Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review




Comments

  1. Is there a substitution for ham for a vegetarian version?  I guess you can omit the ham but what would be a nice substitute to keep it elegant?  Thank you.

  2. 5 stars
    This casserole is seriously tasty!  I made as written, except I mixed all of the cheese in with the ingredients instead of sprinkling the cheddar on top.  The only note is that this took way longer than 45 minutes to set.  At the 45 min mark the casserole was still mostly liquid, so I upped the temp to 375F and added an extra 30 minutes of cook time.