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Croissant Breakfast Casserole

Overnight Croissant Breakfast Casserole Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 6 large day-old croissants, torn into 2-inch pieces
  • 8 oz cooked ham, diced
  • 2 cups shredded Gruyère cheese
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tbsp Dijon mustard
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp grated nutmeg (optional)
  • 2 green onions, thinly sliced

Method
 

  1. Butter a 9x13-inch baking dish. Layer half the croissants, half the ham, and half the cheese. Repeat the layers.
  2. In a large bowl, whisk together the eggs, milk, cream, Dijon, salt, pepper, and nutmeg. Pour evenly over the croissant layers, pressing down gently. Cover and refrigerate at least 4 hours or overnight.
  3. Preheat oven to 350°F (175°C). Let the casserole sit at room temperature for 20 minutes. Bake uncovered for 45 to 50 minutes, until golden and the center is set.
  4. Rest for 5 to 10 minutes, then slice into squares. Top with green onions and serve warm.

Notes

Overnight soak time is not included in the prep or cook time. If the top browns too quickly before the custard is set, tent loosely with foil for the last 10 minutes of baking.