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Overnight Ham, Egg, and Cheese Croissant Breakfast Casserole

A golden-brown slice of Croissant Breakfast Casserole with visible layers of egg, ham, and flaky pastry on a white plate.
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Prepare this savory croissant breakfast casserole the night before for an easy, make-ahead brunch or breakfast for a crowd.

Ingredients

Scale
  • 8 large croissants, cut into bite-sized pieces
  • 1 cup diced cooked ham
  • 1 cup shredded sharp cheddar cheese
  • 6 large eggs
  • 2 cups whole milk or half-and-half
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Instructions

  1. Grease a 9×13 inch baking dish. Arrange the cut croissant pieces evenly in the bottom of the dish.
  2. Sprinkle the diced ham and shredded cheese over the croissants.
  3. In a large bowl, whisk together the eggs, milk, dry mustard, salt, pepper, and garlic powder until fully combined.
  4. Pour the egg mixture slowly and evenly over the croissants, pressing down gently to submerge the pastry pieces.
  5. Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight.
  6. When ready to bake, preheat your oven to 350°F (175°C). Remove the plastic wrap.
  7. Bake uncovered for 40 to 50 minutes, or until the casserole is puffed, set in the center, and golden brown on top.
  8. Let the casserole rest for 10 minutes before slicing and serving.

Notes

  • For a richer custard, substitute whole milk with half-and-half.
  • You can substitute ham with cooked sausage or bacon pieces for variation.
  • If you skip the overnight chill, let the assembled casserole sit at room temperature for 30 minutes before baking.

Nutrition

Find it online: https://hearthbite.com/croissant-breakfast-casserole/