It doesn’t matter if it’s a special occasion or I’m just having friends over—I love a good brunch recipe that feels very fancy, tastes delicious, and is also incredibly easy to make. Enter: my French croissant breakfast bake. It checks all these boxes and then some. What I love about this breakfast casserole is that it also is totally eye-catching.
Swapping flaky croissants for cubes of bread or shredded potatoes immediately makes this casserole feel fancy, but you just need super-basic, inexpensive grocery-store croissants; save the great (and pricey!) croissants for another time. The croissants are dipped in a savory custard and tucked in a trusty 9-by-13-inch baking dish along with ham and lots of nutty Guyere cheese, then baked until puffed and golden-brown. The whole thing is brushed with herby garlic butter just before serving. Partner it with a simple fruit salad and a mimosa, and you’re set.
Why you’ll love it
- There’s serious croque madame-ish vibes. It’s not an exact match, but everyone who’s tasted this breakfast bake said it reminded them of a croque madame. The custard is flavored with Dijon mustard, and there’s lots of melted Gruyere cheese and warm slices of ham.
- The garlic-herb butter is the MVP. Whatever you do, do not skip this part. This gets brushed over the top of the bake after it comes out of the oven, and it takes this breakfast bake from good to over-the-top amazing.
- It feeds a crowd. I’ve got my eye on this for Easter breakfast and Mother’s Day brunch. Not only does this feel fancy, but it’s also easy to make and feeds the whole table.
Key ingredients in French Croissant Breakfast Bake
- Croissants: Save the really good bakery croissants for another time—you don’t need them here. Basic grocery-store croissants are the best option here. The insides will soak up some of the savory custard, and the tops will bake up perfectly buttery, flaky, and crispy.
- Eggs: This is 100 percent worth using six eggs.
- Dairy: Half-and-half is whisked with the eggs and some seasonings to make a just-rich-enough savory custard.
- Ham: Sliced deli ham gets halved and rolled into pretty rosettes.
- Cheese: A mix of thinly sliced and grated Gruyere makes for such a nice texture. You get pockets of melted cheese, plus a little extra crispiness on the top.
- Fresh herbs: Use fresh chives, rosemary, thyme, or a combination. Mix with melted butter and garlic, then brush over the casserole just before serving. They also add a pretty pop of color.
Helpful swaps
- An equal amount of Swiss, fontina, Gouda, or cheddar cheese (or a combination) works as an alternative to Gruyere cheese.
- Swapping whole milk for the half-and-half will make the custard a little lighter, while heavy cream is a delicious alternative for a richer casserole. You can also use any combination of whole milk, half-and-half, and heavy cream, so use what you have on hand and rest assured this will still turn out delicious.
Easy French Croissant Breakfast Bake
Serves 6 to 8
- Cooking spray
- 4 ounces Gruyere cheese, divided
- 6 large eggs
- 1 1/2 cups half-and-half
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 croissants (about 22 ounces)
- 6 slices deli ham (about 5 ounces)
- 2 tablespoons unsalted butter, melted
- 1 small clove garlic, grated
- 2 teaspoons finely chopped fresh herbs, such as chives, rosemary, thyme leaves, or a combination
1. Heat the oven to 350 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray. Cut 3 ounces of the Gruyere cheese into thin pieces. Grate the remaining 1 ounce Gruyere cheese on the large holes of a box grater.
2. Whisk six large eggs, 1 1/2 cups half-and-half, 2 teaspoons Dijon mustard, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a large bowl until combined.
3. Cut eight croissants crosswise into three pieces each (24 pieces total). Working one at a time, dip the croissant pieces in the custard and arrange in the baking dish, nestling the pieces tightly together. Pour the remaining custard evenly over the top.
4. Halve six slices of deli ham. Fold each piece in half, roll into a rosette, and nestle in between the croissant pieces around the baking dish. Place the sliced cheese between the croissant pieces around the baking dish. Sprinkle the grated cheese over the top.
5. Bake until the center is set and slightly puffed, and the croissants are golden-brown, 40 to 45 minutes.
6. A few minutes before the casserole is ready, stir 2 tablespoons melted unsalted butter, the grated small garlic clove, 2 teaspoons finely chopped fresh herbs, and 1 pinch kosher salt together in a small bowl. Brush over the top of the casserole after it comes out of the oven.
Recipe notes: Refrigerate leftovers in an airtight container for up to four days.
