Croissant Breakfast Casserole

A slice of breakfast casserole on a white plate with orange slices.

5 from 1 vote

Rich, creamy, and loaded with spinach, ham and cheese, this Breakfast Croissant Casserole is loaded with flavor and is an easy choice for breakfast or brunch.

Prep Time15

Cook Time1

Course: Breakfast, brunch

Cuisine: American

Keyword: breakfast, breakfast casserole, croissant

Servings: servings

Calories: 592kcal

Author: Chef Jenn

Ingredients

15 mini croissants about 15 mini croissants, cut in half, or 8 large cut into quarters
1 cup diced onion sweet onion
10 ounces ham diced
6 large eggs
1 cup milk
1 cup heavy whipping cream
2 tablespoons Dijon mustard
½ teaspoon salt
ground black pepper
½ cup cooked baby spinach squeezed dry. About 8 ounces
6 ounces gruyere cheese shredded

Instructions

Spray a 9x13-inch baking dish with nonstick cooking spray and set it aside.
Heat a skillet over medium heat. Add the oil or butter, then sauté the onions until they become translucent.
Add the ham to the skillet and stir to combine. Set aside.
Beat the eggs in a large bowl. Whisk in the milk, heavy whipping cream, Dijon mustard, kosher salt, and pepper.
Stir in the spinach and mix to combine.
Add the mini croissants into the prepared baking dish, arranging them on an angle so that they overlap.
Sprinkle the ham and onion mixture over the top of the croissants.
Pour the egg and spinach mixture over the croissants, ensuring the liquid is all around the croissants.
Top with shredded Gruyere cheese.
Cover the dish with foil or plastic wrap and pop it into the fridge overnight or for at least 8 hours so the liquid can soak into the croissants.
Preheat your oven to 375-F and bake the casserole, covered with foil, for 40 minutes. Remove the foil and continue to bake for an additional 15-20 minutes or until the egg has set in the middle.
Serve and enjoy!

Notes

Chef Jenn's Tips

If using large croissants, cut them into quarters before adding them to the baking dish.
Feel free to add other vegetables, like mushrooms or bell peppers for extra flavor and color.
Gruyere is my favorite cheese in this breakfast casserole recipe, but you can add any easy-melting cheese. Mozzarella, cheddar, Jack, and Fontina are all good choices.

Nutrition