Ham and Croissant Casserole

It hits you when you open the oven – that buttery, golden smell rising up in waves, so warm it hugs your face. The croissants puff and curl at the edges just a little, glossy with baked egg and melted cheese. And there’s ham, salty and a bit sweet, tucked between the layers like a pleasant surprise you forgot you put in there. It’s not the kind of casserole that tries to impress you with flash. It’s soft, and just crispy around the edges, and somehow tastes like something your favorite aunt would’ve made without writing the recipe down—just trusting her hands.

Why You’ll Crave It

• It’s comfort food that doesn’t feel too heavy, because the croissants keep things light but rich.
• Takes under an hour, start to finish, and needs only what you probably already have.
• Works for breakfast, lunch, dinner… or when you’re just in the mood for something warm and tender.
• The flaky croissant corners get all golden and crisp–I always claim those for myself.
• Minimal effort, maximum coziness. It tastes like you tried much harder than you did.

The first time I made this, it was a Saturday morning and I’d just come home from the market with a bundle of stale overnight croissants – too beautiful to waste. I didn’t plan it… but it turned out perfect.

What You’ll Need

• 4 to 6 croissants: preferably a day or two old, torn or sliced roughly in half – the more imperfect, the better
• 1 cup diced ham: smoky and a bit salty, any good-quality ham works here
• 1 cup shredded cheese: Swiss brings nuttiness, cheddar gives it edge – use what you love
• 4 large eggs: whisked until smooth, these hold it all together
• 1 cup whole milk: cold and creamy, it softens the croissants just enough
• Salt and pepper: not much needed, just a little to taste
• Optional herbs: a sprinkle of chives or thyme at the end makes it feel pulled together

Easy How-To

Preheat your oven

Set it to 375°F (190°C). That gives you time to pull things together without rushing—I’m never graceful when I’m rushing.

Start with croissants

Cut or tear them gently. Place the bottoms snug into a buttered baking dish. They don’t need to look perfect—just cozy in there.

Layer in the ham

Scatter your diced ham over the croissants. If you feel like adding more than a cup, go for it. No one ever complains about too much ham.

Add the cheese

Spoon or sprinkle your cheese everywhere—get some down in the croissant folds, if you can. Don’t be too neat. This isn’t that kind of meal.

Cap it with croissants

Now nestle the top halves over everything. Tuck any stray edges back in if they wander out too far.

Mix your egg custard

In a bowl, whisk the eggs, milk, a pinch of salt, and a good grind of black pepper. Don’t overthink it. A few bubbles are fine.

Pour gently

Slowly pour this over the entire dish. The croissants will drink it in – you’ll see them swell just slightly like sponges.

Bake

Slide it into the oven and bake for about 30 minutes. Watch the tops – when they’re golden and just set, it’s done.

Cool a bit

Let it rest 5 minutes before diving in. It helps everything settle, and the steam won’t burn your mouth (I never wait and always regret it).

Good to Know

• If your croissants are really fresh, toast them for a few minutes before using – it helps them hold up better.
• You can prep this the night before, cover, and bake straight from the fridge in the morning (just bake a few minutes longer).
• The crispy corners are highly sought-after in my kitchen. Honestly? I’ve thought about making it in a muffin tin once just for more edges.

Serving Ideas

• Add a simple green salad on the side—something with a little bite, like arugula or mustard greens, to balance the richness.

Top Tricks

• Let your egg mixture sit for 5 minutes after whisking—it helps all the little air bubbles rise and gives you a creamier texture.

Frequently Asked Questions

Can I use other types of bread instead of croissants?

Yes, but keep in mind the texture will change. Croissants give that flaky, buttery contrast that soft breads like brioche or plain sandwich bread just can’t quite match. That said, if you’ve got challah or a crusty French loaf, it could still be delightful.

What kind of cheese pairs best with ham in this casserole?

Swiss or Gruyère are my favorites—they melt beautifully and have that subtle nutty flavor that plays so well with ham. Cheddar works too if you want something sharper or more familiar.

Can I make this casserole ahead of time?

Definitely. I often assemble it the night before, cover it tightly, and let it sit in the fridge. In the morning, just pop it straight into the oven (add 5 to 10 extra minutes to your bake time since it’ll be cold).

Is there a vegetarian version?

Sure thing. Skip the ham and add sautéed mushrooms, spinach, or roasted red peppers. Maybe layer in a little extra cheese or some caramelized onion to make up for the saltiness.

How should I store leftovers?

Once it’s cooled, cover tightly or transfer to a container and refrigerate for up to 3 days. Reheat in a 350°F oven until warmed through, or gently in the microwave (though the oven keeps the edges crisp).