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This honey ham and cheese croissant casserole is savory, sweet, cheesy, and so delicious! It’s made with flaky croissants, honey ham, Swiss cheese, and a simple egg mixture with a little Dijon mustard.
It’s super easy to throw together and perfect for breakfast, brunch, or even dinner. I love adding a drizzle of honey at the end for a little extra sweetness!
Love ham and cheese recipes? Check out this ham and gruyere crustless quiche and ham and cheese sliders!
Table of Contents
Why You’ll Love This Recipe
- Super easy to make: Just a handful of ingredients and 25 minutes in the oven!
- Perfect for brunch: Great for holidays, weekend breakfasts, or whenever you’re feeding a crowd.
- Sweet and savory: The honey ham, Swiss cheese, and Dijon mustard are such a delicious combination.
- Customizable: You can switch up the cheese, add different meats, or leave out the honey drizzle.
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Croissants: Buttery croissants are the star of this casserole! Day-old croissants work especially well because they absorb the egg mixture without becoming too soggy.
- Honey Ham: I recommend thinly sliced honey ham from the deli. It adds just the right amount of sweetness.
- Swiss Cheese: Swiss cheese melts beautifully and pairs perfectly with ham. Feel free to use Gruyère if you want something a little richer.
- Eggs and Half-and-Half: These create a creamy, custard-like mixture that holds everything together.
- Dijon Mustard: Don’t skip it! It adds a little tanginess and balances out the richness of the cheese and croissants.
- Honey: Totally optional, but I love a little drizzle right before serving. It makes the sweet and savory flavors pop!
Can I make this casserole ahead of time?
Yes! You can assemble the casserole, cover it tightly, and refrigerate it overnight. When you’re ready to bake, let it sit at room temperature for about 15–20 minutes while the oven preheats. It may need a few extra minutes in the oven since it’s starting cold.
How do I know when it’s done?
The egg mixture should be set in the center, the cheese should be melted, and the croissants should be lightly golden. If you prefer your casserole on the drier side, cover it with foil and bake for up to 45 minutes, or until it reaches your desired texture. Just keep in mind that this casserole is supposed to be a little moist!
Top Tips
- Use good-quality buttery croissants for the best flavor.
- Don’t overbake! You want the eggs fully set but the croissants still soft in the center.
- If the croissants start browning too quickly, loosely cover the casserole with aluminum foil.
- Let the casserole rest for about 5 minutes before slicing.
- Taste your ham and cheese before adding extra salt. Both can already be pretty salty!
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
To reheat, place a portion in a 325°F oven until warmed through. You can also microwave individual servings, although the croissants won’t be quite as crisp.
Watch How I Make This Recipe…
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Honey Ham and Cheese Croissant Casserole
Equipment
- 9-inch baking dish
Ingredients
- 4 large croissants, sliced into 1-inch cubes
- 4 large eggs
- ¾ cup half-and-half
- 1 teaspoon kosher salt
- Black pepper, to taste
- 1 tablespoon Dijon mustard
- 8-10 slices thinly sliced honey ham
- 8-10 slices Swiss cheese
- 1 tablespoon melted butter
- 2 tablespoons parmesan cheese
- 1-2 tablespoons honey, optional
- Fresh chopped chives, optional
Instructions
- Preheat your oven to 350°F and grease a 10-inch round or a 9×13 baking dish.
- In a large bowl, whisk together the eggs, half-and-half, Dijon mustard, kosher salt, and black pepper until well combined.
- Place the cubed croissants in the prepared baking dish, then pour the egg mixture evenly over them. Use a spatula to gently press down the croissant pieces, making sure every piece is coated in the egg mixture.
- Roll up the slices of honey ham and Swiss cheese separately, then arrange the rolls throughout the casserole, nestling them between the croissant pieces. Brush with melted butter, then sprinkle Parmesan cheese evenly over the top.
- Bake for 25 minutes, or until the egg mixture is set and the croissants are lightly golden. For a firmer, less moist casserole, cover with foil and continue baking until the center is fully set.
- Drizzle with honey and garnish with fresh chives, if desired. Serve warm and enjoy!
Notes
- This casserole should be soft and custardy on the inside with golden, buttery croissants on top. If you prefer a firmer, drier texture, cover loosely with foil and bake for up to 45 minutes total, or until it reaches your desired consistency.
- Day-old croissants work great because they soak up the egg mixture without getting too soggy.
- The honey drizzle is optional, but I highly recommend it if you love a little sweetness with your savory dishes! Don’t like honey? Powdered sugar is a great alternative.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
