I love a breakfast bake that can be assembled the night before, stored in the fridge and then baked in the morning. There are major French flavor vibes going on here, from the croissants to the Dijon to the Gruyère.
| Level: | Easy |
| Total: | 3 hr 30 min |
| Active: | 25 min |
| Yield: | 10 to 12 servings |
Ingredients
- Nonstick cooking spray, for the baking dish
- 6 croissants, sliced in half lengthwise
- 1/4 cup Dijon mustard
- 12 deli slices boiled ham
- 6 deli slices Swiss cheese
- 2 cups grated Gruyère
- 6 large eggs
- 3 cups half-and-half
- 1/2 cup grated Parmesan
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Spray a 9-by-13-inch baking dish with nonstick cooking spray.
- Spread the bottom halves of each croissant with the Dijon (I use about 2 teaspoons per croissant) and arrange them mustard-side up in a single layer in the prepared dish. Top each with 2 slices of the ham, 1 slice of the Swiss and a sprinkle of the Gruyère. Top with the remaining croissant halves. Use 2 toothpicks to secure each sandwich.
- In a large bowl, whisk the eggs, then whisk in the half-and-half, Parmesan, salt and pepper. Pour the custard over the croissant sandwiches. Use the back of a spoon to gently press the sandwiches down to absorb more of the custard. Cover with aluminum foil and refrigerate at least 2 hours and up to overnight.
- Preheat the oven to 350 degrees F. Bake, covered with foil, for 30 minutes. Remove the foil and bake until the eggs are set, another 30 minutes. Let stand for 5 minutes, then remove the toothpicks, cut the dish and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 407 |
| Total Fat | 29 g |
| Saturated Fat | 15 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 23 g |
| Cholesterol | 182 mg |
| Sodium | 757 mg |
Reviews
This is an awesome dish. I love how easy it is and it is elevated over the standard egg and sausage breakfast casserole. I make this every time I have a large crowd for breakfast. The left overs heat well too. I’m not sure what drove the one star reviews. I use high quality ingredients, and even the person in the crowd who isn’t a dijon fan, loved it and came back for more. The only change I make is I put it in a large lasagna pan and it holds 7 croissants so I add a couple of eggs and a little more half and half. I make it the night before and let it soak over night.
We served this New Year’s Day? Thank goodness I made bacon and hash Browns cause no one liked this. Will not make this again.
This was not good at all. Made it according to recipe and we didn’t like it.
Outstanding. I had pre-diced ham on hand. It worked great as the filling. With 10 min left, I sprinkled some more ham on top & it crisped up nicely. Endless variations: breakfast sausage patties with sautéed kale & the cheeses. For me & my man, I put one croissant in the smallest foil loaf pan, with 2 eggs mixture ratio. I cut it in half at the toothpick step. Each portion comes out prettier. It’s so hearty, a half is enough, paired w veggie hash, fruit & cocktail!
Loved this!! Saw couple reviews that said it turned out bland so I used a lot more Dijon than called for and several sprinkles of Garlic Powder to the egg mixture. Turned out great!! Love the French Vibes!
We loved the concept, but found a little lacking in flavor. Will probably add a sprinkle of garlic salt or Penzey’s Sunny Paris to the croissants while putting the layers together. Loved the coft custard-y consistency tho and will bake these at about 340 next time as the botton got quite brown before the eggs set. After tasting, added a drizzel of sour cherry preserves to mine as I love a Monte Christo vibe. Will tweek and make again. This fed three adults dinner with a nice green salad and I also have 3 packaged up for office lunch as leftovers. Will jam 8 croisants in my baker next time as the ones I can get are a bit smaller than the studio croissants they used.
Great recipe!! Thanks Katie Lee
I hate posting bad reviews. I really wanted to love this dish as I love many of Katie’s recipes. I made it the night before, for Easter brunch. My family was very excited to try it. We were so disappointed. It was incredibly rich. The first bite or two tasted good but after that, it was a struggle to eat any more. My 17 year old son, who loves this kind of stuff, only had one serving. I made the recipe exactly as noted. I will not make it again. Very disappointing. Not to mention, we all had bad stomach aches and nausea later in the day. Sorry Katie 🙁
Delicious. I also made a mini version using only 2 croissants, 2 eggs, adjusting the amount of the other ingredients and using a 4 cup square Pyrex dish. It was very good too.
Yummy
You could mix soft butter with some Dijon Mustard for the little kids who are picky about too many seasonings. Katie Lee does elegant yet simple dishes.
You could mix soft butter with some Dijon Mustard for the little kids who are picky about too many seasonings. Katie Lee does elegant yet simple dishes.