The Scoop
This Ham & Cheese Croissant Casserole celebrates victories with a comforting, make-ahead delight.
When my nephew finally conquered the art of riding his bicycle without training wheels, it was a thrill for him and the entire family. To celebrate this achievement, I decided to craft a dish that would feel both special and comforting. With a fridge stocked full of smoked ham and a countertop laden with buttery croissants, the idea of a Ham & Cheese Croissant Casserole was born. This dish knew exactly how to meld a bit of grandeur with the warmth of a homemade meal.
Choosing smoked ham in this casserole was a nod to the celebratory feel I wanted. It’s crucial to blot the ham after a quick microwave stop; too much moisture could ruin the texture. As I whisk those eggs with heavy cream and a dollop of Dijon, the anticipation always takes me back to the joy on my nephew’s face. Letting this mix soak into the croissant layers overnight makes the flavors meld seamlessly—trust the magic of letting it rest.
Baking it the next day, golden brown and garnished with a hint of thyme, brought the smiles all over again. As we sliced into it and shared stories, my nephew’s bike saga was forever tied to this delicious, flaky creation. Watching it all unfold reminded me that the simplest moments often deserve the most delightful tributes.
Ingredients
- 10 (1.25-ounce) slices deli smoked ham, sliced to 1/4-inch-thickness
- 10 mini croissants
- 10 (.5-ounce) slices Swiss cheese
- 6 large eggs
- 2 cups heavy whipping cream
- 2 teaspoons Dijon mustard
- thyme sprigs, to taste
Directions
- Lightly grease a 13x9-inch baking dish.
- Microwave the ham slices between paper towels on a microwavable plate on high heat for 45 seconds. Blot them with new paper towels to remove the excess moisture.
- Split the croissants open with a serrated knife and top the bottom halves with 1 of the ham slices and 1 of the cheese slices, folding the ham and cheese to fit, as needed.
- Place the stuffed croissants into the prepared baking dish.
- In a large bowl, whisk the eggs, the heavy cream, and the Dijon mustard together.
- Slowly pour the egg mixture over the stuffed croissants, cover the dish with plastic wrap, and refrigerate for at least 8 hours or up to overnight.
- Preheat the oven to 350 degrees F.
- Discard the plastic wrap and bake the casserole, covering with aluminum foil for the last 15 minutes to prevent it from overbrowning, until it is golden-brown and a knife inserted in the center comes out clean, about 40-45 minutes.
- Transfer the casserole from the oven and garnish with the thyme sprigs.
- Serve.
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