Name: Ham and Swiss Croissant Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 3 Large croissants, torn into chunks- see note; 200 g extra lean deli ham, diced – 1⅓ cups; 100 g Swiss cheese, shredded – 1 cup; 4 whole eggs; 450 g liquid egg whites – 2 cups; 225 g unsweetened almond milk –1 cup; 1 tsp Dijon mustard; 1/2 tsp garlic powder; 1/2 tsp onion powder; Salt u0026 pepper, to taste; Optional: 10g chopped green onions or chives – 2 tbsp (for topping)

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Let’s be honest—few things beat the comfort of a buttery croissant. Now imagine that flaky, golden pastry layered with savory ham, melty Swiss cheese, and soaked in a rich, fluffy egg custard. That’s what you get with this Ham and Swiss Croissant Casserole—a brunch-worthy dish that’s both indulgent and secretly protein-packed.

Whether you’re hosting a weekend brunch, feeding a hungry crowd, or just meal prepping to make your weekday mornings less chaotic, this casserole hits every note. It’s savory, slightly cheesy, perfectly golden, and comes together with just a handful of ingredients you probably already have on hand.

What Makes This Ham and Swiss Croissant Casserole So Special?

Croissants over bread: Using torn croissants instead of basic bread gives this casserole an incredibly luxurious, buttery texture that feels far fancier than the effort it takes.
Protein-packed: Thanks to a combo of whole eggs, liquid egg whites, and ham, this dish clocks in at 26g+ of protein per serving—without feeling like “fitness food.”
Make-ahead magic: Assemble the night before and just bake in the morning. It also freezes beautifully (yes, we’ve got tips for that below!).

Here are the Main Ingredients you will Need:

Step-by-Step Instructions:

Preheat oven to 350°F (175°C). Lightly spray a 9×13″ casserole dish.

Spread croissant chunks evenly across the bottom of the dish.

Layer diced ham and shredded cheese on top.

In a large bowl, whisk together whole eggs, liquid egg whites, almond milk, Dijon mustard (if using), and seasonings.

Pour egg mixture evenly over the croissant base. Press lightly to help croissants absorb the liquid.

Bake for 40-50 minutes, or until eggs are set and the top is golden. Let cool 5–10 minutes before slicing.

Garnish with green onions or chives, if using. Serve warm!

Recipe Notes and Modifications:

The croissants used for macros were Kirkland brand
Day-old or slightly stale croissants soak up the egg mixture better and help prevent sogginess.
Use sharp cheddar, mozzarella, or pepper jack for a different flavor.
Store in the fridge for up to 4 days. Reheat in the microwave or a toaster oven to maintain crisp edges.
Freezing: Let the casserole cool completely after baking. Cut into individual servings for easy grab-and-go meals. Wrap each portion tightly in plastic wrap, then foil, or place in freezer-safe containers or bags. Label with date. Store for up to 2 months.

Other Recipes you may Enjoy:

Eggs Benedict Breakfast Casserole

BBQ Chicken Hashbrowns

Sausage and Egg Breakfast Sandwich

There’s something effortlessly comforting about this casserole. It feels indulgent yet balanced, impressive yet easy. It’s the kind of recipe you’ll pull out for holiday mornings, lazy Sundays, or anytime you want a meal that feels like a hug. Bonus: It smells amazing while it bakes.

If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations. I would love to thank you for trying them!