HAM AND SWISS CROISSANT BAKE — This quick and easy breakfast casserole featuring croissants, ham and cheese, is perfect for breakfast, brunch, or even dinner!
If you’re planning and Easter breakfast or brunch this spring, I highly recommend this Ham Swiss Croissant Bake. It’s so easy to put together, and can be made the night before, which makes it perfect for entertaining, or a weekend breakfast for the family.
One of my favorite things about this breakfast casserole is that it uses croissants, rather than the usual cubed bread, which makes this dish extra buttery and delicious.
Loved, loved your recipe. Husband said “It’s a keeper.” And it does freeze very well. ~ Donna
It’s also got a touch of honey, which lends the perfect hint of sweetness to the ham and cheese filling.
The recipe is so versatile too. You could easily substitute bacon or sausage for the ham, and add vegetables like broccoli or asparagus.
If you don’t have half and half, cream or whole milk should be a fine substitution. And most any cheese will work in place of the Swiss.
And really, there’s no reason you can’t use an eight or nine-inch square pan instead of a pie plate.
This is also a great after Easter leftover recipe. I don’t know about you, but I’m always looking for ways to use that leftover ham!
This breakfast casserole is even great as a light dinner, with a side of fruit salad. I know my kids never complain about having breakfast for dinner!
This recipe is so easy to make, even my boys can put it together. Anytime they can help me in the kitchen, it’s a win for me–especially when it’s a dish they also love to eat.
So if you’re looking for a simple, make ahead dish to serve for breakfast, brunch, Easter, or Mother’s Day, this delicious casserole is just what you need!
Be sure to save this recipe for Ham Swiss Croissant Bake to your favorite Pinterest board for later.
Here’s what you’ll need to make Ham and Swiss Croissant Bake
- Swiss cheese
- Half and Half
- Salt and pepper
- Fresh parsley
Ham and Swiss Croissant Bake
This quick and easy breakfast casserole featuring croissants, ham and cheese, is perfect for breakfast, brunch, or even dinner!
- 3 large croissants
- 8 ounces chopped cooked ham
- 1 1/2 cups shredded Swiss cheese
- 6 eggs
- 1 cup half and half
- 1 tablespoon honey
- 1 teaspoon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Fresh parsley, for garnish
- Spray a deep-dish pie plate or 9x9 inch baking pan with cooking spray. Cut croissants in half lengthwise, then tear or cut each half into 5-6 pieces. Place croissant pieces in prepared pan. Sprinkle with ham and cheese.
- In large bowl, whisk together eggs, half-and-half, honey, mustard, salt and pepper.
- Pour egg mixture over croissants; press croissant pieces into egg mixture to moisten completely. Cover tightly with foil and refrigerate for at least 8 hours but no longer than 24 hours.
- Preheat oven to 325 degrees. Bake, covered, for 35 minutes. Uncover and bake 25 to 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Garnish with fresh chopped parsley, if desired.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 318Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 204mgSodium: 620mgCarbohydrates: 17gFiber: 1gSugar: 7gProtein: 20g
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Who Dished It Up First: Adapted from Betty Crocker
What can I use to replace the mustard? Should I just leave it out since it’s only a tsp? It looks really yummy!
Should I calculate 1 croissant per person?
Do you think this will freeze well? I’m trying to get recipes made for when my baby arrives!
I haven’t tried it, but I think it would work.
Is it crucial to leave the croissant in the egg mixture for at least 8 hours eg if I wanted to make it for lunch, could I start preparing the same morning?
I think that would be fine.
A hour seems a long time to cook eggs?
Please don’t judge me for asking this question, but the croissants, are they already baked when you put them in the dish, or am I using croissant dough that is baking with the eggs?
Already baked, like you would buy from the grocery store bakery. 🙂
Christine from myblissfulmess
This recipe looks and sounds amazing. I love breakfast recipes that you can prepare the night before, as I am anything but a morning person LOL. I am also expecting some overnight guests this coming weekend, and would love to make breakfast for them. Nothing says “welcome” and “I hope you enjoy staying here” like a hot breakfast fresh from the oven! I also have some croissants in my freezer that I need to get used, so double bonus! Thanks for this, and I love your blog!!!
Thank you so much Christine!
Loved, loved your recipe. Husband said “It’s a keeper”. And it does freeze very well.
Thank you Donna!
fixed this for Easter breakfast this morning and it was wonderful. i made some changes to fit my family’s tastes – used sausage instead of ham, cheddar cheese and added sauteed mushrooms and red bell pepper. I’ve made many of this type of casserole over the years but always with french bread. The croissants were a rich and tasty change. Also adding in the mustard and honey was a great flavor booster.
Why can’t you use honey mustard instead of honey and mustard?
Does this need to be refrigerated before cooking or can you assemble it and just bake it??
It is best to refrigerate it, so there is time for the croissants to soak up the egg mixture. Otherwise it would probably be more like an omelet–very eggy.
can I add hashbrowns?
Martha M Stratton
If I freeze this recipe, should it be baked first and then frozen, or should it be frozen “raw?” And then, how to bake it once frozen (if baked first and also if frozen raw)? Thank you for the input!!
I haven’t ever frozen it, so I’m not positive, but I honestly think it would work either way. If you bake it frozen and raw, you’d need to add to the cooking time. The other way cooking time should be about the same.
I freeze these raw. To bake, I thaw it overnight and cook as usual if it’s come to room temp. If it’s cold out of the fridge it will have to bake a bit longer.
This sounds delicious and I plan to make it soon. I do have one question. Do you use dry mustard or prepared mustard?
This was so easy and delicious! The croissants put it over the top!
Great recipe. I used Monterey Jack cheese, and 1/4 t Stonewall Kitchen Champagne mustard and half the honey. Top with some grape tomatoes and chopped fresh spinach the last 15 min. Delicious. The hint of mustard with the honey was a wonderful flavor combo. My whole family loved it. I will be definitely making this again. Thanks.
Mine has been in the oven for the final bake uncovered an additional 15 minutes. Knife keeps coming out very wet. Anyone else bake this longer?
Sometimes eggs need time to set after cooking. You could try letting it cool a bit before cutting into it.
I make these 4 at a time and freeze them before cooking for postpartum meals! They are delicious, freeze very well, and my husband loves them. We shared one with my parents this weekend and my mom asked for the recipe after it sat in my freezer for 3+ months. These are a treat to pull out! I assemble, then freeze, thaw overnight, and bake as usual (a bit longer if it’s cold out of the fridge). I also bake 3 tubes of pilsbury croissants for 4 batches since large bakery croissants are expensive by me and use pre-chopped ham. Thanks for the recipe! I’ll continue to make these again and again.
I made this over the weekend. I liked it overall but its too sweet. If i make it again i would add bacon in addition to the ham and leave out the honey. As for the mustard I didnt get any hint of mustard taste.
Do i have to use prebaked croissants?
Yes. You can buy them or bake them yourself.