Ham, Cheese & Pesto Croissant Bake – Indulgent Breakfast Casserole

Introduction

This ham, cheese & pesto croissant bake is a comforting and satisfying dish perfect for brunch or a cozy dinner. Layers of buttery croissants, savory ham, melted cheese, and fragrant herbs come together in a creamy custard for a deliciously indulgent meal.

A round green-handled pan filled with a baked croissant casserole placed on a white marbled texture. The casserole has multiple layers: a golden brown, crispy croissant top layer with uneven puff shapes, gooey melted cheese underneath showing through gaps, thin slices of pink ham layered inside, and dollops of bright green pesto spread on top in patches. A white spoon rests inside the pan, lifting part of the dish, revealing the creamy egg layer at the bottom with some browned edges. The pan sits on a bright pink cloth, adding a colorful contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 stale croissants
4 tbsp butter, plus extra for the tin
6 slices of ham, roughly torn
100g cheddar, grated
100g gruyère, grated
Small handful of chives, chopped
4 thyme sprigs, leaves picked
4 eggs
100ml double cream
100ml milk
2 tsp Dijon mustard
Grating of nutmeg
75g pesto
10g parsley, finely chopped

Instructions

Step 1: Halve the croissants horizontally and butter each cut side. Fill each croissant with the torn ham and most of the grated cheddar and gruyère cheeses.
Step 2: Butter the base and sides of an ovenproof dish or a frying pan about 26cm in diameter. Pack the filled croissants tightly into the dish.
Step 3: In a jug, mix the remaining cheese with the chopped chives, thyme leaves, eggs, double cream, milk, and Dijon mustard. Season well with salt, pepper, and a grating of nutmeg.
Step 4: Pour the custard mixture evenly over the croissants and let them soak for 15 minutes. Dot spoonfuls of pesto over the top.
Step 5: Optionally, add a little extra butter on top before baking. Heat the oven to 180°C (160°C fan)/gas mark 6 and bake for 30-35 minutes until golden brown and the egg custard is set.
Step 6: Allow the bake to rest for 10 minutes after removing from the oven. Sprinkle with finely chopped parsley before serving.

Tips & Variations

Use day-old croissants for better texture and to prevent sogginess.
Swap the ham for cooked bacon or smoked salmon for a different flavor profile.
Add a handful of spinach or sautéed mushrooms to the filling for extra veggies.
For a milder taste, replace Dijon mustard with whole grain mustard or omit it entirely.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 160°C until warmed through to keep the crust crisp. This dish is best enjoyed fresh but can be enjoyed cold if needed.

How to Serve

A round green-handled pot holds a baked croissant dish with three main visible layers: the bottom layer is a golden, slightly browned custard base; in the middle, folded golden croissants with a flaky texture are layered unevenly, interspersed with pink slices of ham; the top layer has melted yellow cheese, browned in spots, and dollops of green pesto sauce scattered over it, adding texture and color contrast. A white spoon rests inside the pot, digging into the bottom-left portion, revealing the layers clearly. The pot sits on a bright pink cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh croissants instead of stale ones?

While fresh croissants can be used, slightly stale or day-old croissants absorb the custard better and hold their shape without becoming too soggy.

Can I prepare the bake ahead of time?

Yes, you can assemble the dish and refrigerate it for a few hours before baking. Just be sure to bake it fully before serving. You may need to add a few extra minutes to the baking time if baking straight from the fridge.