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Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch oval or rectangular baking dish.

Arrange half of the torn croissant pieces evenly in the bottom of the prepared baking dish, forming a base layer.

Layer half of the shredded ham over the croissants. Distribute half of the Gruyère and Havarti cheese slices or shreds over the ham layer.

Repeat the layers: add the remaining croissant pieces, then the rest of the ham, and finally the remaining Gruyère and Havarti cheeses.

In a large bowl, whisk together the eggs, whole milk, Dijon mustard, salt, black pepper, and ground nutmeg until well combined.

Carefully pour the egg custard mixture evenly over the croissant and ham layers in the baking dish, ensuring all the croissants are saturated. Gently press down on the croissants with a spoon if needed to help them absorb the liquid.

Sprinkle the grated Parmesan cheese evenly over the top of the casserole.

Bake for 30-35 minutes, or until the casserole is golden brown, puffed, and the center is set. A knife inserted into the center should come out clean. If the top browns too quickly, you can loosely tent it with aluminum foil.

Remove from the oven and let rest for 5 minutes before serving. Serve warm.


Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch oval or rectangular baking dish.

Arrange half of the torn croissant pieces evenly in the bottom of the prepared baking dish, forming a base layer.

Layer half of the shredded ham over the croissants. Distribute half of the Gruyère and Havarti cheese slices or shreds over the ham layer.

Repeat the layers: add the remaining croissant pieces, then the rest of the ham, and finally the remaining Gruyère and Havarti cheeses.

In a large bowl, whisk together the eggs, whole milk, Dijon mustard, salt, black pepper, and ground nutmeg until well combined.

Carefully pour the egg custard mixture evenly over the croissant and ham layers in the baking dish, ensuring all the croissants are saturated. Gently press down on the croissants with a spoon if needed to help them absorb the liquid.

Sprinkle the grated Parmesan cheese evenly over the top of the casserole.

Bake for 30-35 minutes, or until the casserole is golden brown, puffed, and the center is set. A knife inserted into the center should come out clean. If the top browns too quickly, you can loosely tent it with aluminum foil.

Remove from the oven and let rest for 5 minutes before serving. Serve warm.
