French Croissant Breakfast Bake

Prep Time: 20 mins min Cook Time: 45 mins min Servings: 6 Servings Difficulty: Intermediate

Swapping flaky croissants for cubes of bread or shredded potatoes immediately makes this casserole feel fancy, but you just need super-basic, inexpensive grocery-store croissants; save the great (and pricey!) croissants for another time. The croissants are dipped in a savory custard and tucked in a trusty 9×13-inch baking dish along with ham and lots of nutty Guyère cheese, then baked until puffed and golden-brown. The whole thing is brushed with herby garlic butter just before serving. Partner it with a simple fruit salad and a mimosa and you’re set.

Ingredients

Cooking spray
4 ounces Gruyère cheese, divided
6 large eggs
1 1/2 cups half-and-half
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 croissants (about 22 ounces)
6 slices deli ham (about 5 ounces)
2 tablespoons unsalted butter, melted
1 small clove garlic, grated
2 teaspoons finely chopped fresh herbs, such as chives, rosemary, thyme leaves, or a combination

Heat the oven to 350°F. Lightly coat a 9x13-inch baking dish with cooking spray. Cut 3 ounces of the Gruyère cheese into thin pieces. Grate the remaining 1 ounce Gruyère cheese on the large holes of a box grater.
Whisk 6 large eggs, 1 1/2 cups half-and-half, 2 teaspoons Dijon mustard, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a large bowl until combined.
Cut 8 croissants crosswise into 3 pieces each (24 pieces total). Working one at a time, dip the croissant pieces in the custard and arrange in the baking dish, nestling the pieces tightly together. Pour the remaining custard evenly over the top.
Halve 6 slices deli ham. Fold each piece in half, roll into a rosette, and nestle in between the croissant pieces around the baking dish. Place the sliced cheese between the croissant pieces around the baking dish. Sprinkle the grated cheese over the top.
Bake until the center is set and slightly puffed, and the croissants are golden-brown, 40 to 45 minutes.
A few minutes before the casserole is ready, stir 2 tablespoons melted unsalted butter, 1 grated small garlic clove, 2 teaspoons finely chopped fresh herbs, and 1 pinch kosher salt together in a small bowl. Brush over the top of the casserole after it comes out of the oven.