Croque Monsieur Croissant Breakfast Casserole
Croque Monsieur Croissant Breakfast Casserole
Ingredients
- 6 day-old croissants, torn into pieces
- 1 cup shredded ham
- 2 cups gruyère cheese, shredded
- 8 large eggs
- 2 cups heavy cream
- 2 teaspoons Dijon mustard
- 1 teaspoon granulated garlic
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 pinch nutmeg
- 1 tablespoon fresh thyme, chopped, plus more for garnish
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 350
- 2
Tear the day-old croissants into bite-sized pieces and arrange them in an even layer at the bottom of the prepared baking dish.
⏱️ 3 min
- 3
Evenly sprinkle the shredded ham over the croissant layer.
⏱️ 2 min
- 4
Distribute the shredded Gruyère cheese over the ham and croissants.
⏱️ 2 min
- 5
In a large bowl, whisk together the eggs, heavy cream, Dijon mustard, granulated garlic, kosher salt, black pepper, and nutmeg until well combined.
⏱️ 5 min
- 6
Pour the egg mixture evenly over the layers in the baking dish. Gently press down on the croissant and cheese layers with the back of a spoon or spatula to ensure the croissants are fully soaked in the custard.
⏱️ 3 min
- 7
Sprinkle the fresh thyme over the top of the casserole.
⏱️ 1 min
- 8
Cover the baking dish loosely with aluminum foil and bake for 30-35 minutes, or until the casserole is set around the edges.
⏱️ 35 min•🌡️ 350
- 9
Remove the foil and continue to bake for another 10-15 minutes, or until the center is set and the top is lightly golden.
⏱️ 15 min•🌡️ 350
- 10
For a golden, bubbly top, carefully remove the casserole from the oven and set your oven to broil. Broil for 1-3 minutes, watching carefully to prevent burning, until the cheese is melted and bubbly and the top is golden brown.
⏱️ 3 min
- 11
Remove from the oven, garnish with fresh chives, and serve warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Croque Monsieur Croissant Breakfast Casserole
- 6 day-old croissants, torn into pieces
- 1 cup shredded ham
- 2 cups gruyère cheese, shredded
- 8 large eggs
- 2 cups heavy cream
- 2 teaspoons Dijon mustard
- 1 teaspoon granulated garlic
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 pinch nutmeg
- 1 tablespoon fresh thyme, chopped, plus more for garnish
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 350 - 2
Tear the day-old croissants into bite-sized pieces and arrange them in an even layer at the bottom of the prepared baking dish.
⏱️ 3 min - 3
Evenly sprinkle the shredded ham over the croissant layer.
⏱️ 2 min - 4
Distribute the shredded Gruyère cheese over the ham and croissants.
⏱️ 2 min - 5
In a large bowl, whisk together the eggs, heavy cream, Dijon mustard, granulated garlic, kosher salt, black pepper, and nutmeg until well combined.
⏱️ 5 min - 6
Pour the egg mixture evenly over the layers in the baking dish. Gently press down on the croissant and cheese layers with the back of a spoon or spatula to ensure the croissants are fully soaked in the custard.
⏱️ 3 min - 7
Sprinkle the fresh thyme over the top of the casserole.
⏱️ 1 min - 8
Cover the baking dish loosely with aluminum foil and bake for 30-35 minutes, or until the casserole is set around the edges.
⏱️ 35 min•🌡️ 350 - 9
Remove the foil and continue to bake for another 10-15 minutes, or until the center is set and the top is lightly golden.
⏱️ 15 min•🌡️ 350 - 10
For a golden, bubbly top, carefully remove the casserole from the oven and set your oven to broil. Broil for 1-3 minutes, watching carefully to prevent burning, until the cheese is melted and bubbly and the top is golden brown.
⏱️ 3 min - 11
Remove from the oven, garnish with fresh chives, and serve warm.
⏱️ 1 min