Best 6 Ham And Cheese Croissant Casserole Recipes

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HAM AND CHEESE CROISSANT CASSEROLE



Ham and Cheese Croissant Casserole image

Croissants, ham, cheese and eggs snuggle down in a casserole. Try this easy make-ahead recipe for breakfast or brunch.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 9h30m

Yield 6

Number Of Ingredients 10

3 large croissants (5 inches)
1 package (8 oz) chopped cooked ham
1 1/4 cups shredded Swiss cheese (5 oz)
6 eggs
1 cup half-and-half
2 tablespoons honey
1 tablespoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg, if desired

Steps:

  • Spray 10-inch glass deep-dish pie plate with cooking spray. Cut croissants in half lengthwise; cut each half into 5 pieces. Place pieces in pie plate. Sprinkle with ham and cheese.
  • In large bowl, beat eggs, half-and-half, honey, mustard, salt, pepper and nutmeg with whisk.
  • Pour egg mixture over ingredients in pie plate; press croissant pieces into egg mixture to moisten completely. Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.
  • Heat oven to 325°F. Bake casserole covered 35 minutes. Uncover; bake 25 to 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 450, Carbohydrate 26 g, Fat 2 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 900 mg

BREAKFAST CROISSANTS STUFFED WITH HAM AND GRUYERE



Breakfast Croissants Stuffed with Ham and Gruyere image

A quick grab-and-go breakfast timesaver and a great use of leftover ham. This recipe makes a week's worth of meals that can be frozen. Thaw in the refrigerator overnight then reheat on medium to low power (40% power) for approximately 45 seconds.

Provided by B. Tario

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Ham

Time 30m

Yield 8

Number Of Ingredients 3

1 (12 ounce) package crescent roll dough (such as Pillsbury® Grands!™)
1 (8 ounce) ham steak, cut into 1/2-inch pieces
8 tablespoons shredded Gruyere cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Unroll crescent dough and separate individual rolls at perforations. Place 1 piece of ham and 1 tablespoon of Gruyere cheese in the center of each triangle. Fold over the 2 longer sides of the triangle, overlapping them to seal ham and cheese.
  • Arrange crescents 1 inch apart on a baking sheet.
  • Bake in the preheated oven until golden brown, 12 to 14 minutes. Let cool completely on a cooling rack.
  • Wrap crescents individually with wax paper and place into a large resealable bag. Place in the freezer.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 16.7 g, Cholesterol 22.7 mg, Fat 15 g, Protein 10.8 g, SaturatedFat 4.9 g, Sodium 749.7 mg, Sugar 3.1 g

HAM AND CHEESE CROISSANT STRATA



Ham and Cheese Croissant Strata image

This easy casserole strata recipe makes for a hearty Thanksgiving breakfast - an egg dish loaded with ham cheese and croissant.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 10

Number Of Ingredients 10

6 croissants, split
6 slices (3/4 to 1 oz each) Swiss cheese
2 cups chopped cooked ham (from deli)
8 eggs
1 1/2 cups milk
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
4 oz Gruyère cheese, shredded (1 cup)
Chopped fresh chives, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In baking dish, arrange croissant bottoms, cut sides up, in single layer. Top each with 1 slice Swiss cheese. Sprinkle with ham. Cover with croissant tops, cut sides down.
  • In large bowl, beat eggs, milk, mustard, salt and pepper with whisk. Pour over croissants. Sprinkle with Gruyère cheese.
  • Bake 35 minutes or until browned and set. Garnish with chives. Serve immediately.

Nutrition Facts : Calories 380, Carbohydrate 21 g, Fat 2, Fiber 1 g, Protein 21 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 640 mg

BAKED HAM 'N' CHEESE CROISSANTS



Baked Ham 'n' Cheese Croissants image

This baked ham and cheese croissant recipe is one of my favorites. It makes for a delightful brunch, lunch or light supper.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 8

3 large onions, sliced
1/2 cup butter, cubed
3 tablespoons Dijon mustard
1 tablespoon poppy seeds
1 tablespoon lemon juice
8 croissants, split
2 pounds shaved deli ham
1/2 pound sliced baby Swiss cheese

Steps:

  • Place onions and butter in a large microwave-safe bowl; cover and microwave on high for 2-3 minutes or until onions are tender. Stir in the mustard, poppy seeds and lemon juice. Cover and microwave on high for 1 minute or until heated through., Spread onion mixture over cut sides of croissants. On bottom halves, layer ham and cheese; replace tops. , Wrap each sandwich in foil. Place on a baking sheet. Bake at 350° for 20-25 minutes or until cheese is melted.

Nutrition Facts : Calories 595 calories, Fat 37g fat (21g saturated fat), Cholesterol 153mg cholesterol, Sodium 2262mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 32g protein.

HAM AND CHEESE CROISSANTS



Ham and Cheese Croissants image

The amount of ham and cheese inside these croissants might seem a tad skimpy, but resist the urge to add more. The extra moisture from the filling can make the interior soggy and affect how the dough rises, so rest assured it's more than enough to flavor these savory pastries. (Make sure your first attempt at croissants is a successful one, with these tips, and Claire Saffitz's step-by-step video on YouTube.)

Provided by Claire Saffitz

Categories     pastries, project

Time 4h

Yield 10 croissants

Number Of Ingredients 6

Croissant dough, rolled out to a 15-by-16-inch slab, chilled (See Notes)
All-purpose flour, for dusting
10 very thin slices uncured ham, such as Paris ham (about 5 ounces)
5 ounces Emmental, Gruyère or Swiss cheese, grated (1 1/4 cups)
1 large egg yolk
1 tablespoon heavy cream

Steps:

  • Arrange racks in the upper third and lower thirds of the oven. Bring a skillet of water to a simmer over medium-high heat. Transfer the skillet to the floor of the oven and close the door. (The steam released inside the oven will create an ideal proofing environment for the pastries.) Line two rimmed baking sheets with parchment paper and set aside.
  • Let the dough sit for 5 minutes at room temperature. Unwrap (save the plastic wrap for proofing) and place on a very lightly floured surface. If the dough has shrunk during chilling, roll it out again to a slab that's 16 inches long and 15 inches wide. Dust off any excess flour.
  • Use a wheel cutter to trim 1/2 inch of dough from all four sides, straightening and squaring them off, creating a slab that's 15 inches long by 14 inches wide. Using a ruler, cut the slab lengthwise into 5 equal strips each measuring 3 inches wide. Cut each strip in half crosswise, creating 10 rectangles.
  • Working with one rectangle of dough at a time, cover one half with a slice of ham, folding it as needed to leave a 1/2-inch border along the short side. Then, top with 1/2 ounce (2 tablespoons) of the cheese. Roll the dough into a snug spiral, starting at the end with the ham and cheese, then transfer the spiral to one of the prepared baking sheets, resting it on the seam. Repeat with the remaining dough, ham and cheese, dividing between the sheets and spacing evenly. Very loosely cover with plastic wrap so the pastries have some room to expand.
  • Open the oven and stick your hand inside: It should be humid but not hot, as the water in the skillet will have cooled. You want the pastries to proof at 70 to 75 degrees (any hotter and the butter will melt, leading to a denser pastry). Gently place the baking sheets inside the oven on the two racks and let the pastries proof until they're doubled in size, extremely puffy and jiggle delicately on the baking sheet, 2 to 2 1/2 hours.
  • When the pastries are proofed, remove the baking sheets from the oven and carefully uncover them. Transfer to the refrigerator and chill for 20 minutes while you heat the oven. Remove the skillet from the oven and heat to 375 degrees.
  • In a small bowl, stir the yolks and heavy cream until streak-free. Remove the baking sheets from the refrigerator and use a pastry brush to gently brush the surfaces of each pastry with the yolk mixture. Transfer the sheets to the oven and bake for 20 minutes. Rotate the baking sheets and switch racks and continue to bake until the pastries are deeply browned, another 10 to 15 minutes. Remove from the oven and let cool completely on the baking sheets.

HAM & SWISS EGG CASSEROLE



Ham & Swiss Egg Casserole image

The buttery crunch of croissants goes perfectly with the smooth Swiss and tender eggs. Breakfast for a crew doesn't get much easier than this!-Kathy Harding, Richmond, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 12 servings.

Number Of Ingredients 8

16 large eggs
2 cups 2% milk
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
4 cups shredded Swiss cheese
8 ounces sliced deli ham, chopped
4 croissants, torn into 1-1/2-inch pieces
1 tablespoon minced chives

Steps:

  • Preheat oven to 350°. Whisk together eggs, milk, salt and nutmeg. Sprinkle cheese and ham into a greased 13x9-in. baking dish or pan; pour in egg mixture. Sprinkle croissant pieces over top., Bake, uncovered, until puffed and golden brown, 35-40 minutes. Sprinkle with chives. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed.

Nutrition Facts : Calories 354 calories, Fat 23g fat (11g saturated fat), Cholesterol 306mg cholesterol, Sodium 545mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.

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