Creamy Dijon Croissant Breakfast Casserole with Ham and Swiss Cheese
This creamy Dijon croissant breakfast casserole is a rich, buttery brunch bake made with flaky croissants, savory ham, melty Swiss cheese, and a flavorful Dijon egg custard. Perfect for holidays, weekend brunch, or make-ahead breakfasts.
- Prep Time: 10 MINUTES
- Cook Time: 50 MINS
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Breakfast, BREAKFAST | BRUNCH
- Method: BAKED
- Cuisine: American, Brunch
Ingredients
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5 large croissants, torn into chunks
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2 cups diced ham (or sliced deli ham, chopped)
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2 cups shredded Swiss cheese
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8 large eggs
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2 cups half-and-half
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1 cup whole milk
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1/2 cup sour cream
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2 tablespoons Dijon mustard
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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2 tablespoons chopped fresh parsley
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1 tablespoon chopped fresh chives (plus more for garnish)
Instructions
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Preheat oven to 350°F and grease a 9×13 baking dish.
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Tear croissants into large chunks and layer half in the bottom of the dish.
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Add half the ham and half the Swiss cheese. Repeat layers.
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In a large bowl, whisk together eggs, half-and-half, milk, sour cream, Dijon mustard, garlic powder, onion powder, salt, pepper, parsley, and chives until smooth.
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Pour the custard evenly over the croissant mixture. Gently press down to help the croissants absorb the liquid.
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Cover and refrigerate for at least 30 minutes or overnight for best results.
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Bake uncovered for 45–55 minutes, until golden brown and set in the center.
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Let rest for 10 minutes before serving. Garnish with additional chives and parsley.
Notes
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Slightly stale croissants work best for soaking up the custard.
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Swap Swiss for Gruyere for a richer flavor.
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Great use for leftover holiday ham.
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Letting it sit overnight improves texture and flavor.