Ham Croissant Breakfast Casserole is filled with buttery chunks of fresh croissants, cubed smoky ham, caramelized onions, and shredded Gouda cheese – it’s the perfect Easter brunch or breakfast recipe!
Easter is definitely going to look a little different this year for all of us. While we will still do an Easter egg hunt and try to live steam a church service, we will be missing a family gathering for brunch or dinner. That said, it doesn’t mean we have to skip a celebratory meal all together! This Ham Croissant Breakfast Casserole is exactly what I have in mind for a casual Easter brunch.
How to Make Ham Croissant Breakfast Casserole
This recipe starts with chunks of fresh croissants. So, unlike some other breakfast casseroles that I have that use canned crescent rolls, like this Summer Vegetable Breakfast Casserole, this one is more like a strata. Except it uses croissants instead of a loaf of bread.
The cubes of croissants get tossed with cubed ham, caramelized onions (!!), and shredded Gouda cheese. It’s safe to say the addition of caramelized onions was spot on and so worth the extra effort to make them. The entire casserole is soaked in an egg, milk, and Dijon mustard mixture.
I recommend letting it sit at least 1 hour, up to overnight to let the croissants really soak in the egg mixture. Of course, this also makes the morning-of preparation much quicker as well!
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Ham Croissant Breakfast Casserole
- 2 tbsp unsalted butter
- 1 yellow onion sliced
- 9 cups cubed croissants ~5 large croissants
- 8 ounces diced ham
- 2 cups shredded Gouda cheese
- 8 large eggs
- 1 cup milk
- 1 tbsp dijon mustard
- 1/2 tsp salt
- In a medium/large skillet, melt the butter over medium heat.
- Add the sliced onion and cook until caramelized, about 20 minutes.
- Meanwhile, prep the rest of the ingredients.
- Grease a 9x13" baking dish.
- Add the cubed croissants to the baking dish, along with the diced ham and caramelized onion, tossing to slightly mix.
- Top with cheese.
- In a medium bowl, whisk together the eggs, milk, dijon mustard, and salt.
- Pour the egg mixture over the croissants.
- Let the egg bake sit for at least 1 hour, up to overnight.
- Preheat the oven to 375 degrees F.
- Bake in the preheated oven for 35-40 minutes, until golden brown and cooked through.
- Serve and enjoy!