Savory Croissant Casserole
A savory overnight croissant casserole recipe made buttery croissants, melted swiss cheese, honey ham (or bacon)! Assemble the casserole the night before and enjoy it for a relaxing Saturday morning or brunch party.
Equipment
- Large mixing bowl
- Whisk
- Cutting board
- Chefs knife
- 9x13 casserole dish
- Turner
Ingredients
- 8 large Croissants
- 10 oz Honey ham**
- 8 slices Swiss cheese
- 10 large Eggs
- 3/4 cup Half-and-half***
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 tbsp Fresh chives****
- Vermont maple syrup optional, for serving
- Trader Joe's Everything But The Bagel Seasoning optional, for serving
- Siracha optional, for serving
Instructions
Prepare the casserole ingredients
- Slice each croissant into six small pieces (as pictured above).
- Slice the honey ham and swiss cheese into small pieces.
- In a large mixing bowl, beat the eggs.
- Then add the half-and-half, salt, and pepper to the bowl and mix to combine.
Assemble the casserole
- Grease the 9x13 casserole dish with cooking spray.
- Line the bottom of the dish with about half of the croissant pieces.
- Add a layer of the sliced ham and swiss cheese (don't worry about covering every part of the croissant layer).
- Add the remaining croissant pieces on top.
- Pour the egg mixture over the casserole.
- Using your hands, push the croissant pieces into the egg mixture.
- Fill in any gaps with more ham and cheese.
- Cover the casserole with plastic wrap and refrigerate for four to 10 hours.
Bake the Casserole
- One hour before you're ready to bake the casserole, remove it from the fridge and let it come to room temperature on the counter for one hour.
- Preheat the oven to 375 degrees.
- Cover the casserole with tin foil and bake for 40 minutes.
- Remove the casserole from the oven and let it sit for five minutes before serving.
- Garnish with freshly diced chives.
- Serve with Vermont maple syrup, Trader Joe's Everything But The Bagel seasoning, and/or siracha.
Notes
* Resting Time Total refers to the 4-hour minimum fridge-time for the casserole to set plus the 1 hour at room temperature before baking.
** I loved using honey ham for this recipe, but any uncured ham should work.
*** You can also use 2% milk.
**** You can also use dried chives found in the spices aisle at the grocery store. If you make this substitution, add the chives before you cover the casserole with tin foil for baking.