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 Gruyere 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.
