Get the Recipe: Ham and Cheese Croissant Bake
A delicious breakfast or brunch dish (or try it as breakfast-for-dinner) with ham and cheese-filled croissants baked with eggs and spinach. A great use for leftover ham!
Ingredients
- 6 large croissants, day-old or stale
- 3 Tablespoons butter, softened
- 6 slices ham, *see Note 1 below
- 3 oz orange cheddar cheese, shredded, about 3/4 cup *see Note 2 below
- 3 oz mature white cheddar, shredded, about 3/4 cup, plus a bit more for sprinkling
- 3 oz baby spinach, about 3 cups
- 4 large eggs
- 1/3 cup heavy whipping cream
- 1/2 cup milk, whole milk recommended
- 2 teaspoons Dijon mustard
- Pinch ground nutmeg
- salt and freshly ground pepper
- 1-2 Tablespoons butter, melted (optional)
Instructions
- Halve the croissants lengthwise and butter the inside of each piece. Place the sliced ham on top of the bottom piece. Top with shredded cheese, then place the top of the croissant. Place the filled croissant into a buttered 10-inch-round baking dish (or a similar size that allows for the croissants to fit snugly together, but also to lay flat). Repeat with the remaining croissants until all 6 are arranged in the baking dish.
- Wilt the fresh spinach in a plastic wrap-covered bowl for 45-60 seconds (or you can wilt in a skillet over medium heat on the stovetop with a splash of water.) Carefully remove the plastic wrap (watch for escaping steam) and allow the spinach to cool while you mix up the egg mixture.
- In a bowl or large measuring cup, add the eggs, cream, milk, mustard, nutmeg and season with some salt and pepper. Whisk together well. Set aside.
- Returning to the wilted spinach, squeeze as much excess liquid from the spinach as you can, then scatter the spinach between the croissants in the pan.
- Pour the egg mixture over the top of the croissants and into the baking pan. Sprinkle the top of the croissants with a bit more white cheese, if you like. Let stand for 15 minutes before baking.
- Tip! You can cover the pan tightly with plastic wrap and refrigerate overnight at this point if you like.
- Preheat the oven to 350F (non-convection/not fan-assisted). If using, melt a bit of butter and drizzle over the top of the croissants before baking.
- Tip! Check on the casserole after about 20 minutes of baking. If the croissants are already browned enough, lay a sheet of aluminum foil loosely over the top of the dish for the last part of cooking, to prevent over-browning the croissants.
- Bake the casserole for 30-35 minutes, or until the egg base is set and cooked through.
- Tip! Jiggle the pan a bit in the oven to see if the egg is set. It is done when the egg no longer jiggles or looks loose.
Notes
Note 1: You can use leftover carved ham or pick up a half-ham at the grocery store and slice it. Using thick-sliced deli ham is also an option here.
Note 2: You can use all orange cheddar or all white cheddar if you prefer.
Tip!
Using stale croissants will prevent the croissants from getting too mushy in the egg mixture. If your croissants are fresh, you can cut them ahead and leave them uncovered on the counter for a couple of hours or toss them onto a baking sheet and pop them briefly into a 250F oven to dry them a bit before using.
Be sure to read the notes above this Recipe Card for substitution suggestions and step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 608kcal, Carbohydrates: 33g, Protein: 24g, Fat: 42g, Saturated Fat: 23g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.2g, Cholesterol: 245mg, Sodium: 906mg, Potassium: 344mg, Fiber: 2g, Sugar: 9g, Vitamin A: 2688IU, Vitamin C: 4mg, Calcium: 288mg, Iron: 3mg
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