These were baked by my grandmother, a fantastic cook and baker.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Cool Time: | 8 hrs |
| Total Time: | 9 hrs |
| Servings: | 6 |
| Yield: | 1 8×8 casserole |
Ingredients
- butter-flavored cooking spray
- 2 large croissants
- ½ cup shredded Gruyere cheese
- 1 cup diced cooked ham
- 6 large eggs
- ¾ cup milk
- ½ cup sour cream
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped green onions (Optional)
Instructions
- Spray an 8×8-inch baking pan with cooking spray.
- Cut croissants into 1 inch cubes (about 4 cups, loosely packed) and spread out on the bottom of the prepared pan. Sprinkle evenly with cheese and ham.
- Combine eggs, milk, sour cream, Dijon mustard, salt, and pepper in a bowl. Beat the mixture until well blended using a wire whisk or an egg beater.
- Pour egg mixture evenly over the top of the croissants, cheese, and ham.
- Cover tightly with aluminum foil and place in the refrigerator for 8 hours.
- When ready to bake, set the dish out of the refrigerator on the counter, Preheat the oven to 350 degrees F (175 degrees C).
- Uncover casserole, place in the center of the preheated oven, and bake until the casserole is set, and a knife inserted into the middle of the casserole comes out clean, 45 to 55 minutes.
- Cut into serving pieces and garnish with chopped green onions.
- If you’d like to make this for a crowd, simply double the ingredients and use a 9×13-inch baking dish. You may need to adjust the cooking time.
Reviews
I am so thankful this recipe popped up! I love breakfast casseroles and this is the first one I have seen that uses croissants and gruyeye cheese! it’s seriously so SO good! I did increase the ingredients by about 50% because I needed enough for a 9×13 pan. I browned the chopped ham in butter and let it cool. I’ve never cooked with gruyeye cheese but didn’t have any problems finding it in the speciality cheese section of my grocery store. It comes in a wedge so I had to grate it myself. I kept the cheese in the fridge until it was time to assemble. The one thing that threw me off was the sour cream. When whisking it into the egg mixture the sour cream didn’t want to blend very well so next time I will use a hand held mixer. I served it on Father’s Day and it was a HIT and when the “master chef” Dad of the group wanted the recipe I knew it was a true winner!! Next time Im taking a photo!
Since we are empty nesters, LOVE recipes written for smaller families but also love the ability to double – which I did here. Doubled but I was heavy handed with the Dijon (maybe close to 3 TBLS) and had to use Swiss vs Gruyere as I didn’t want to make another run to the store. I also minced 1/2c sweet onion and sprinkled amongst the ham. When I pulled from the oven (1 hr, 15 min) I topped with 1/2 c shredded Colby (and the green onions per recipe). Brought to a brunch and got rave reviews! Shock and nods learning croissants, Swiss and/or Dijon were in the ingredient list. Eaten! Bye! Gone! Next time I will added some diced/sliced mushrooms. I meant to take a picture but it was gone before I could! Thanks Bibi!