Savory twist on French toast bake! This croissant breakfast bake looks fancy, but is actually super simple to make. It's loaded with honey ham and melty white cheddar cheese, and it's all held together with a chive and onion egg filling that bakes into buttery croissants. It packs so much flavor and is perfect for hosting family and friends. It can be prepped the night before or whipped together the morning of with just 20 minutes of prep time.
Inspired by French toast bake, this croissant bake is for all my savory breakfast people. I'm right there with ya! The classic taste of ham and cheddar pairs so well with flakey, buttery croissants to create the most dreamy breakfast bake.
Serve with a side of fresh fruit and cheesy hashbrowns for a breakfast that will leave everyone satisfied. Or if you're feeling a little fancy, I actually love to serve a breakfast bake or quiche with a simple side salad. Toss spring mix with a little olive oil or avocado oil, balsamic vinegar, fresh cracked pepper and sea salt. It's a light and fresh side to compliment this hearty croissant breakfast bake.
Why you'll love this recipe
- Looks fancy but is super easy to make. I love when this happens! The breakfast bake comes together with just 20 minutes of prep time and doesn't require any extra cooking besides baking in the oven.
- Perfect for a crowd. This is a wonderful breakfast to serve when you're hosting family or friends, and it's change up from a traditional egg bake.
- Classic ham and cheddar. Such a delicious combination. I use sliced honey ham from the deli and lots of shredded white cheddar cheese. Paired with the buttery croissants and the custard egg filling, it's so delicious!
Ingredients
- Croissants. Large, already baked, store-bought croissants. If they're more like medium size, then just use a couple more. Do not use the canned crescent roll dough.
- Half & Half. The fat content in half & half helps to create a delicious custard when combined with eggs. You can try heavy cream or milk (or a combination), but I have not tried it myself.
- Eggs.
- Chive and onion sour cream dip. Adds lots of flavor! I like the one from Old Home Foods.
- Dijon mustard.
- Dried thyme.
- Deli honey ham. Ham lunchmeat from the deli counter or pre-packaged.
- White cheddar cheese. Buy a block and shred it yourself! It tastes better and melts nicer than pre-shredded. Yellow cheddar, gruyere, swiss or provolone would all be great substitutes.
- Everything bagel seasoning. This is optional, but recommended. It's a nice finishing touch.
- Salt.
- Pepper.
Scroll down to the recipe card for the full ingredient list.
How to make Ham and Cheddar Croissant Breakfast Bake
Similar to a French toast bake, you'll dip the croissants into an egg mixture then tuck into a baking dish with ham and cheddar cheese. Here's an overview with some helpful tips.
- Step 1: Prep the croissants. It's best to use stale or dried out croissants for this recipe, so they can soak up the egg mixture without getting soggy. You can either leave croissants out overnight or toast them for a bit in the oven.
- Step 2: Make the egg mixture. Whisk together half and half, eggs, chive and onion sour cream, Dijon Mustard, dried thyme, salt and pepper.
- Step 3: Layer croissants, ham and cheddar. Dip the croissants into the egg mixture then transfer to a baking dish. Tuck in slices of ham and sprinkle with lots of cheddar cheese, then finish with everything bagel seasoning.
- Let chill then bake. Cover and chill for 30 minutes or overnight. Bake and enjoy!
Scroll down to the recipe card for the full instructions.
Substitutions & variations
- Swap the honey ham. Instead of ham, you could try prosciutto, ground breakfast sausage, bacon, diced ham, or sliced deli turkey. If you use breakfast sausage or bacon, be sure to cook it before adding it to the breakfast bake!
- Add vegetables. To sneak some veggies into your breakfast, try adding sautéed spinach, onion, mushrooms, and/or peppers!
- Try a different cheese. Swiss, gruyere, or provolone would be delicious substitutes for cheddar.
Make ahead
This is a great make ahead breakfast when you're hosting friends or family or for a fun weekend brunch! Follow the instructions in the recipe card and store in the fridge overnight, then bake in the morning.
Storing
Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Reheating
You can bake leftovers in the oven until warm, or reheat individual servings in the microwave. When reheating in the microwave, the croissants will get a little soft, but will still taste delicious.
If time allows, reheating in the oven will give you the best results. To reheat in the oven, make sure the breakfast casserole is in an oven safe dish, then cover with foil and bake at 350 degrees until heated through in the center. Time will vary depending on how much you're reheating, about 15-20 minutes.
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Ham and Cheddar Croissant Breakfast Bake
Ingredients
- 10-12 large croissants
- 2 cups half and half
- 4 eggs
- ½ cup Old Home Chive and Onion Sour Cream Dip
- 1 ½ tablespoons dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ pound deli honey ham
- 3 cups white cheddar cheese shredded
- 1 tablespoon everything bagel seasoning
Instructions
- The night before you plan to prepare the croissant bake, cut each croissant into 2-3 pieces and leave out to get stale overnight. Alternatively, place the cut croissants on a baking sheet and bake at 250 degrees for 20-25 minutes until the croissants start to dry out on the outside but are still soft in the middle. Let cool for 5-10 minutes.
- Preheat the oven to 350 degrees. Generously grease a 9x13 inch baking dish with butter.
- In a large bowl, whisk together the half and half, eggs, Old Home Chive and Onion Dip, dijon mustard, dried thyme, salt and pepper.
- Working with a few croissants at a time, soak half the croissants in the egg mixture, then transfer to the baking dish. Roll half the slices of ham and tuck in between the croissants and sprinkle everything with half the cheese. Repeat with the remaining croissants, ham and cheese. Pour any remaining egg mixture over the top. Sprinkle the top with everything bagel seasoning. Cover with plastic wrap and place in the fridge for 30 minutes or up to overnight.
- Discard the plastic wrap and loosely cover with aluminum foil. Bake for 30 minutes. Uncover and continue to bake another 15-20 minutes until the croissants are puffed and deep golden brown. Let rest for 5-10 minutes before serving.
Nutrition
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as a courtesy, and you are solely responsible for all decisions related to your health.
Ilonka Sawyer says
This recipe sounds like a great weekend morning family breakfast…what can I use in place of the flavoured sour cream, I’ve never seen that in any of our grocery stores…thank you 😃
Modern Farmhouse Eats says
Hi Ilonka! Most grocery stores carry the flavored sour cream next to regular sour cream. It may be labeled as chip dip. But you can substitute with regular sour cream or more half and half. I hope you love the recipe!