Ham & Cheese Croissant Bake

Look, breakfast doesn’t have to be complicated, and guess what? When it can be done the night before, extra cool points! This cheesy ham and cheese croissant bake checks that stress-free box and is SERIOUSLY tasty.


  • 2 (5-oz.) country ham steaks, trimmed, bone discarded
  • 2 tablespoons of butter, divided
  • 1 medium yellow onion, chopped 
  • 10 large eggs
  • 2 cups cream ( you can also use any milk) 
  • 2 tablespoons Dijon mustard
  • 2 teaspoons of fresh thyme, chopped or 1/2 teaspoon of dried thyme
  • 1 teaspoon of kosher salt
  • 1 teaspoon black pepper
  • 1 cup of pepper jack cheese, shredded and divided
  • 1 cup of medium cheddar cheese, shredded and divided
  • 1 pound of day-old croissants  (about 1315 mini or 57 full), torn (I like to lightly toast my croissants)




Toasted Croissants: If you’re worried about sogginess, you can toast your croissants first. Heat oven to 500° F. Slice croissants in half horizontally.  Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes watching carefully to ensure that they do not burn. Let cool, then tear into large bite-size pieces.