Ham & Cheese Croissant Bake with Herby Honey Butter Glaze
This Ham & Cheese Croissant Bake with Herby Honey Butter Glaze is a cozy, savory brunch casserole made with flaky croissants, melty cheese, and savory ham baked into a rich, custardy base. Perfect for Easter brunch and spring gatherings, this easy make-ahead breakfast bake is a crowd-pleasing recipe that’s ideal for holidays, weekend brunch, or feeding a group.
Can I make croissant bake ahead of time?
Yes. Assemble the casserole, cover, and refrigerate overnight or up to 24 hours. Bake it the next morning for an easy brunch.
What type of croissants work best?
Use day-old croissants if possible. Slightly stale croissants absorb the egg mixture better and keep the bake from becoming soggy.
What cheese works best with ham in this bake?
Great options include Gruyère, Swiss, cheddar, or mozzarella because they melt well and pair nicely with ham.
How do I keep the croissant bake from getting soggy?
Use slightly stale croissants, don’t oversoak them, and bake until the center is fully set and the top is golden.
Can I add vegetables to the bake?
Yes. Popular additions include spinach, sautéed mushrooms, caramelized onions, or asparagus for extra flavor.
How do I reheat croissant bake?
Reheat in the oven at 325–350°F for 10–15 minutes or microwave individual portions for about 1 minute.
Cook with me!
Ham & Cheese Croissant Bake with Herby Honey Butter Glaze
Ingredients
- 6 large Croissants sliced into thirds
- ½ lb. Thinly Sliced Deli Ham
- 4-5 slices Provolone Cheese
- 1 cup Freshly Grated Mozzarella
- 4 large Eggs
- ½ cup Whole Milk
- 1 sprig Fresh Rosemary finely chopped
- 2 tsp. + 1 tbsp. Frontier Co-Op Herbs de Provence divided
- 1 tsp. Frontier Co-Op Organic Garlic Powder
- ½ tsp. Frontier Co-Op Himalayan Pink Salt
- ½ tsp. Frontier Co-Op Organic Black Pepper
- ¼ cup Honey
- 4 tbsp. Unsalted Butter
- 3 Garlic Cloves minced
Instructions
- Preheat oven to 350F. Butter a large casserole dish.
- Slice the croissants into thirds.
- In a large bowl, combine the eggs, milk, chopped rosemary, 2 tsp. Frontier Co-Op Herbs de Provence, garlic powder, salt, and black pepper. Whisk until very smooth and well combined.
- Dredge each croissant piece into the egg mixture then place in the prepared casserole dish.
- Tear the sliced ham into bite-sized pieces to add throughout the croissants. Repeat same process with the slice provolone and grated mozzarella to evenly distribute in the casserole dish.
- Bake for 15-20 minutes, until golden on top, then broil 1-2 minutes to crispen up.
- As it bakes, combine the honey, butter, minced garlic, and remaining 1 tbsp. Frontier Co-Op Herbs de Provence in a saucepan. Stir until the edges begin to bubble then reduce heat to medium low until slightly thickened, about 1-2 minutes total. Remove from heat. Brush the glaze on the warm croissant bake to serve.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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I tested this recipe last weekend for our Easter that I’m hosting. It was the perfect, easy brunch dish that I plan to prepare the day before. I don’t have social media but I love your website archive + newsletter! <3
awe that makes me so happy to read! thank you so much, Mariah!!
Hello, what could I use in place of honey ?
hi Christa! you could use maple syrup or agave!
This recipe is AMAZING! I served it at brunch today and it was a huge hit among all the ladies! The flavors are perfection!