Ham & Cheese Croissant Egg Casserole

If you’re looking for the ideal recipe for a ham and cheese-style egg casserole, then this dish is for you! Made with eggs, ham, and cheese, roasted vegetables are added as well for a bit more substance. With the addition of buttery croissants, this breakfast casserole reaches an entirely new level of deliciousness!

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Skip ahead:

00:00 Intro
00:31 Roasting the vegetables
02:58 Preparing the egg mixture
04:41 Preparing the cheese and croissants
06:30 Mixing everything together
08:12 Baking the casserole
09:20 Tasting the casserole

INGREDIENTS

For the vegetables:

1 medium onion, chopped
2 cups chopped broccoli
8 oz mushrooms, chopped (stems removed if using shitake)
2 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper

For the casserole:

10 large eggs
1 cup whole milk
1 cup heavy cream
2 tsp Dijon mustard
1/2 tsp kosher salt
1/2 tsp black pepper
4 large croissants, roughly cubed
4 oz Swiss cheese, shredded
1 1/2 cups diced ham

INSTRUCTIONS

For the vegetables:

Preheat the oven to 400°F.

On a large parchment-lined baking sheet, combine the chopped broccoli, mushrooms, and onion. Drizzle with olive oil, salt, and black pepper, and mix to evenly coat the vegetables in the oil. Spread to an even layer and roast in the preheated oven until the vegetables begin to brown and the broccoli is tender, 20-25 minutes. Once the vegetables are roasted, remove them from the oven to cool.

For the casserole

Grease a 9x13 baking dish and set it aside. Once the vegetables are done roasting, reduce the oven temperature to 350°F.

In a large bowl, whisk the eggs until they are evenly combined. Add the milk, heavy cream, Dijon mustard, salt, and black pepper. Whisk to combine.

Fold in the cubed croissants and add 3/4 of the Swiss cheese. Mix everything together and let soak while the vegetables finish roasting.

Once the vegetables are finished roasting and have cooled slightly, add the ham and cooled roasted vegetables. Fold gently and pour the mixture into the prepared baking dish. Sprinkle with the remaining Swiss cheese and place in the 350°F oven. Bake until the eggs are set with a slight jiggle in the center, 45-55 minutes. Once baked, remove the casserole from the oven and cool for 10 minutes before serving.

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