Ham and Swiss Croissant Casserole

This ham, Swiss and Dijon croissant casserole is everything you would want in a brunch bake. Rich and buttery croissants soak up a savory custard while ham and Swiss melt into every layer. The tangy Dijon mustard note brings all of the flavors together. Serve this with fresh fruit or a leafy green salad for the perfect spring brunch spread.

1. Preheat oven to 350 degrees. Lightly coat a 13×9 baking dish with nonstick spray (or lightly coat with butter).
2. Add half of the croissant pieces to the dish. Top with half of the ham and half of the cheese. Repeat with the remaining croissants, ham, and cheese.

3. In a large bowl, whisk together eggs, milk, cream, Dijon, salt, garlic powder, black pepper, and thyme.

4. Pour custard evenly over the croissant mixture, pressing down lightly so the bread absorbs the liquid. Let sit for 20 minutes (you can also refrigerate overnight for a make-ahead version).

5. Bake uncovered for 50 minutes, or until golden brown, puffed, and set in the center.

6. Combine melted butter and Dijon. Brush over the top of the casserole and sprinkle with bagel seasoning. Let sit for 10 minutes, then cut into squares and enjoy!

Ham and Swiss Croissant Casserole

Serves 8

All you need:

6 large croissants, cut into chunks

1 cup diced ham

1 cup shredded Swiss cheese

6 large eggs

2 cups whole milk

1/3 cup cream

1 tablespoon Dijon mustard

1 teaspoon kosher salt

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1 teaspoon chopped fresh thyme leaves (or 1/2 teaspoon dried thyme)

Topping –

1 tablespoon melted butter + 1 teaspoon Dijon mustard

Everything bagel seasoning

All you do:

1. Preheat oven to 350 degrees. Lightly coat a 13×9 baking dish with nonstick spray (or lightly coat with butter).
2. Add half of the croissant pieces to the dish. Top with half of the ham and half of the cheese. Repeat with the remaining croissants, ham, and cheese.
3. In a large bowl, whisk together eggs, milk, cream, Dijon, salt, garlic powder, black pepper, and thyme.
4. Pour custard evenly over the croissant mixture, pressing down lightly so the bread absorbs the liquid. Let sit for 20 minutes (you can also refrigerate overnight for a make-ahead version).
5. Bake uncovered for 50 minutes, or until golden brown, puffed, and set in the center.
6. Combine melted butter and Dijon. Brush over the top of the casserole and sprinkle with bagel seasoning. Let sit for 10 minutes, then cut into squares and enjoy!