If you’re looking for a breakfast dish that makes the whole kitchen smell incredible while delivering big, comforting flavors, this buttery croissant ham and bacon breakfast bake will win you over instantly. The secret to its unforgettable taste lies in the buttery, flaky croissants, which soak up a rich egg-and-milk custard, creating a melt-in-your-mouth texture.
The savory combination of smoky bacon, hearty ham, and creamy cheeses makes every bite satisfying, while fresh chives add a final pop of flavor. This casserole is perfect for holiday mornings, weekend brunches, or any time you want to impress without spending the whole day in the kitchen.
Ingredients for Buttery Croissant Ham & Bacon Breakfast Bake
-
5 large croissants (stale, torn or cut into bite-size pieces)
-
2 thick slices Italian bread (stale, torn into bite-size pieces)
-
1 1/2 cups (225 g) chopped leftover baked ham
-
1 large shallot, minced
-
6 oz (170 g) baby Swiss cheese, shredded or chopped
-
3–4 oz (85–115 g) Monterey Jack cheese, shredded
-
4 large eggs
-
2 cups (480 ml) milk (whole or 2%)
-
3/4–1 teaspoon Jane’s Krazy Mixed-Up Salt (or your favorite seasoned salt)
-
1/8 cup (15 g) sharp or extra-sharp cheddar cheese, shredded
-
2–4 tablespoons real, finely crumbled smoked bacon bits
-
1 tablespoon minced fresh chives
How to Make Buttery Croissant Ham & Bacon Breakfast Bake
-
The night before, gather and prepare all ingredients.
-
Grease a 13 x 9-inch (33 x 23 cm) baking dish.
-
Evenly spread the torn croissants and bread pieces in the prepared baking dish.
-
Distribute the ham, shallots, baby Swiss, and Monterey Jack cheese evenly over the bread. Set aside.
-
In a mixing bowl, whisk together the eggs and about 1/2 cup (120 ml) of the milk until smooth. Whisk in the seasoned salt. Gradually add the remaining milk in several additions, whisking well each time.
-
Slowly pour the milk mixture over the layered casserole.
-
Sprinkle a small amount of cheddar cheese over the top. Gently press down on the mixture with a large spoon or clean hands to help the bread soak up the liquid.
-
Cover the dish tightly with aluminum foil and refrigerate overnight.
-
The next morning, about 1 hour and 15 minutes before serving, preheat the oven to 350°F (175°C).
-
Remove the casserole from the fridge, uncover it briefly, and sprinkle the bacon bits over the top.
-
Re-cover with foil, place the casserole dish on a baking sheet, and bake for 30 minutes. Remove the foil, rotate the baking sheet 180 degrees, and bake uncovered for another 30 minutes.
-
Allow to cool for a few minutes before scattering fresh chives over the top. Serve immediately. Refrigerate any leftovers.
A Brunch-Worthy Showstopper
This breakfast bake is everything you want in a morning casserole—fluffy, cheesy, savory, and buttery with just the right amount of crisp edges. It’s an ideal make-ahead dish for when you want to serve something hearty and crowd-pleasing without the stress of morning prep. Once you taste it, it might just become your go-to brunch centerpiece.
