Croissant Breakfast Bake with Ham, Cheese, and Black Pepper Gravy
There is something undeniably comforting about a breakfast bake that brings everything together in one dish. This Croissant Breakfast Bake is rich, savory, and indulgent in the best way. Buttery croissants are stuffed with ham, crispy bacon, and melty gruyere and mozzarella, then soaked in a savory egg custard infused with shallots and chives. Once baked, the croissants turn golden and crisp on top while staying soft and custardy underneath. The final touch is a silky black pepper gravy that takes every bite over the top. Perfect for holidays, brunch gatherings, or a slow weekend morning when you want breakfast to feel special.
Why You’ll Love This Croissant Breakfast Bake
- Made with flaky croissants that soak up the custard beautifully
- Packed with savory ham, bacon, and two kinds of cheese
- Easy to prep ahead for stress-free mornings
- Perfect for brunch, holidays, or feeding a crowd
- Finished with a rich black pepper gravy for extra comfort
Ingredients for Croissant Breakfast Bake
Ham and Cheese Croissants
- Mini croissants
- Thinly sliced ham
- Bacon, cooked
- Mozzarella cheese, shredded
- Gruyere cheese, shredded
Savory Egg Custard
- Large eggs
- Half and half
- Chives, minced
- Shallots, minced
- Garlic, minced or paste
- Salt
- Black pepper
Black Pepper Gravy
- Heavy cream
- Unsalted butter
- Flour
- Salt
- Black pepper
How to Make the Egg Custard for Breakfast Bake
Add all ingredients listed under the egg custard to a bowl. Whisk until smooth and fully combined. Set aside while you prepare the remaining components.
How to Make Creamy Black Pepper Gravy
Add the unsalted butter to a pan over medium-low heat. Once melted, sprinkle in the flour and whisk until smooth and fully incorporated.
Slowly stream in the heavy cream while continuously whisking. As you whisk, the gravy will begin to thicken and come together.
Once thick enough to coat the back of a spoon, remove from heat and season with salt and black pepper. Set aside until ready to serve.
How to Assemble Ham and Cheese Croissants
Slice the croissants lengthwise and stuff generously with ham, gruyere cheese, mozzarella cheese, and cooked bacon. Close each croissant and cut in half. Repeat until all croissants are filled and sliced.
How to Assemble and Bake Croissant Breakfast Casserole
Preheat the oven to 350F.
Evenly arrange the ham and cheese croissants in an 8×11 baking dish. Fill in any gaps with any remaining ham, bacon, mozzarella, and gruyere cheese.
Slowly pour the shallot and chive infused egg custard evenly over the croissants, making sure everything is well coated. Transfer to the oven and bake for 25 to 30 minutes, or until golden brown and the custard is fully set.
How to Serve Croissant Breakfast Bake
Serve the bake warm with a generous side of black pepper gravy for spooning over the top. This dish pairs perfectly with fresh fruit, a simple green salad, or a hot cup of coffee for a complete brunch spread.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to three days.
To reheat, cover loosely with foil and warm in a 325F oven until heated through. Individual portions can also be reheated in the microwave until warm. Serve with extra black pepper gravy if available.
Croissant Breakfast Bake
Flaky, buttery croissants layered with savory ham, crispy bacon, and two kinds of melty cheese come together in this cozy Croissant Breakfast Bake that feels equal parts indulgent and comforting. Everything gets soaked in a shallot and chive infused egg custard, then baked until golden and set. Finished with a rich black pepper gravy for spooning over the top, this dish is perfect for slow mornings, holiday brunches, or anytime you want breakfast to feel a little extra special without a lot of effort.
Servings 6 people
Equipment
- 8×11 baking dish
Ingredients
Ham & Cheese Croissants
- 8-9 mini croissants
- 1 lb thinly sliced ham
- 8-9 slices of bacon cooked
- 2 cups mozzarella cheese shredded
- 2 cups gruyere cheese shredded
Egg Custard
- 6-8 large eggs
- 1 cup half and half
- 1 tbsp chives minced
- 1 tbsp shallots minced
- 1 tsp garlic minced or paste
- 1/2 tsp salt
- 1/2 tsp black pepper
Black Pepper Gravy
- 1 pint heavy cream
- 3 tbsp butter unsalted
- 3 tbsp flour
- 1 tsp salt
- 1 tsp black pepper
Instructions
Egg Custard
- To a bowl, add all ingredients listed under “Egg Custard.” Mix until fully combined, then set aside.
Black Pepper Gravy
- Add the unsalted butter to a pan over medium-low heat. Once melted, sprinkle in the all-purpose flour and whisk until smooth.
- Slowly stream in the heavy cream while continuously whisking. As you whisk, the gravy will begin to thicken and come together.
- Once thick enough to coat the back of a spoon, turn off the heat and season with salt and pepper. Set aside until ready to serve.
Ham & Cheese Croissants
- Slice the croissants lengthwise and stuff with ham, gruyere cheese, mozzarella cheese, and the cooked bacon. Close each croissant, then cut in half. Repeat until all croissants are filled and cut.
Assemble
- Preheat the oven to 350F.
- Evenly arrange the ham and cheese croissants in an 8×11 baking dish. Fill in any gaps with any leftover ham, bacon, mozzarella, and gruyere cheese.
- Slowly pour the shallot and chive infused egg custard over the top. Transfer to the oven and bake for 25-30 minutes, or until golden brown and the custard is set.
- Once baked through, serve warm with a side of black pepper gravy and enjoy.
Tater Tot Breakfast Bake
Elevate your morning ritual with this irresistible Tater Tot Breakfast Bake, where golden tater tots, succulent ham chunks, and caramelized onions are embraced by a smoky chipotle adobo cream sauce, melding seamlessly with a decadent blend of eggs and two delicious cheeses. Prepare to awaken all your cravings.
Servings 8 servings
Ingredients
- 1 16 oz bag of frozen tater tots
- 1 cup colby jack cheese shredded
- 1 cup mozzarella cheese shredded
- 1 lb ham diced
- 1/2 large onions chopped
Egg Mixture
- 6 large eggs
- 1 cup heavy cream
- 1 tsp garlic minced
- 1/2 tsp salt
- 1/2 tsp black pepper
Chipotle Adobo Cream Sauce
- 2 cups heavy cream
- 3 tbsp unsalted butter
- 2 tbsp Chipotle peppers in adobo sauce
- 1 tsp oregano dried
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
Egg Mixture
- In a bowl add all ingredients listed under “Egg Mixture” and whisk until fully incorporated.
Chipotle Adobo Cream Sauce
- In a pan over medium heat, add butter.
- Once melted, add the chopped chipotle pepper and sauté for a few minutes then add the heavy cream.
- Season with salt, pepper and dried oregano.
- Allow to cook until sauce is thick and can cover the back of a spoon.
- Set aside.
Assemble
- In a pan over medium heat, brown the diced ham and onions.
- Cook until golden brown around the edges.
- In a greased 9×13 pan, add the tater tots, the browned ham and onions.
- Pour the egg mixture through out.
- Top with the shredded cheese.
- Place in a preheated 350F degree oven and bake for 50-60 minutes until the tater tots are cooked through and golden brown.
- Serve with a drizzle of the chipotle adobo cream sauce.
- Enjoy!
PB&J French Toast Bake
As morning whispers fill the kitchen, savor the enticing blend of rich peanut butter and delicious strawberry jam covered in warm maple syrup. It isn’t just breakfast; it’s a sensuous awakening for your palate. This PB&J French toast bake is next level.
Servings 8 servings
Ingredients
- 8 southern homestyle biscuits I used Pillsbury Grands
- Maple syrup for serving
- 3/4 cup creamy peanut butter
- 3/4 cup strawberry jam I used Crofter’s Premium Spread
French Toast Mixture
- 3 large eggs
- 1/4 cup milk
- 1/4 cup dark brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon ground
- 1/2 tsp nutmeg ground
Instructions
French Toast Mixture
- In a bowl add all ingredients listed under “French Toast Mixture” and mix until full combined and set aside.
- Pop open the tube of biscuits, divide each biscuit into 4 equal pieces and spread out evenly at the bottom of a 6×9 baking dish.
- Pour the french toast mixture over top, followed by tablespoon dollops of peanut butter and strawberry jam throughout.
- Place in a 350F preheated oven uncovered and bake for 30-40 minutes.
- Once cooked, top with warmed maple syrup as soon as it comes out of the oven.
- Allow to cool 10-15 minutes before cutting into it to allow everything to settle into place.
- Enjoy!
Video
Berries and Cream Breakfast Bake
Start your day with a delightful burst of flavors with this berries and cream breakfast bake. This scrumptious dish combines fresh blueberries, a luscious cream cheese drizzle, and a golden homemade streusel topping. Baked to perfection, its perfect balance of sweetness and richness will make your mornings simply irresistible.
Servings 8 people
Ingredients
- 8 southern homestyle biscuits I used Pillsbury Grands
- 1 cup heavy cream
Blueberry Filling
- 2 cups blueberries fresh or frozen
- 1/4 cup sugar
- 1/4 cup water
- 1 tbsp cornstarch
- 1 tsp lemon zest
- 1/4 tsp nutmeg
Cream Cheese Drizzle
- 4 oz cream cheese softened
- 1/4 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Streusel Topping
- 1 1/2 cups flour
- 2/3 cup dark brown sugar
- 1/2 cup melted unsalted butter room temperature
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
Blueberry Filling
- In a pan over medium heat add all ingredients listed under “Blueberry Filling." While stirring constantly bring to a simmer. Allow to cook for 6-8 minutes.
- As the blueberries start to break down the sauce with thicken. Once thick, remove from heat and set aside.
Cream Cheese Drizzle
- In a bowl, add all ingredients listed under “Cream Cheese Drizzle” and mix until smooth and set aside.
Streusel Topping
- In a bowl, add all ingredients listed under “Streusel Topping” and using a fork mix together until it starts to clump together like wet sand. If it’s too wet, add in a little flour at a time until it meets the correct consistency.
Assemble
- Pop open the tube of biscuits, divide each biscuit into 4 equal pieces and spread out evenly at the bottom of a 6×9 baking dish.
- Pour the heavy cream over top, followed by half of the cream cheese drizzle then dollop the blueberry filling throughout.
- Sprinkle on the streusel topping, place in a 350F preheated oven uncovered and bake for 30 minutes.
- Once cooked, top with remaining cream cheese drizzle as soon as it comes out of the oven.
- Allow to cool 10-15 minutes before cutting into it to allow everything to settle into place.
- Enjoy!
Video
Biscuits and Gravy Breakfast Bake
Pillowy soft biscuits embraced in a smooth velvety sausage gravy and the fluffiest eggs. It’s the best combination of lite, rich and comfort; in every single bite. It can also be assembled ahead of time and baked minutes before you and your guest are ready to dig in. This biscuits and gravy breakfast bake is worth every single bite.
Servings 8 servings
Ingredients
- 8 southern homestyle biscuits I used Pillsbury Grands
- 5 large eggs
- 2 cups colby jack cheese shredded
- 1/4 cup half and half
- 1/4 tsp salt
- 1/4 tsp pepper
Sausage Gravy
- 1 lb of sausage hot or mild
- 5 cups half and half
- 1/4 cup flour
- 1 tsp pepper
- 1/2 tsp salt
- 1/2 tsp thyme dried
- 1/2 sage dried or fresh
- Garish
- 2 Tbsp parsley dried
Instructions
Sausage Gravy
- In a pan over medium heat add the sausage and brown until golden and crispy. Once cooked, add in the flour and mix. Allow to cook for 1-2 minutes.
- Season with salt, pepper, thyme and sage. Continue to stir and pour in 5 cups of half and half. The gravy with start to thicken fairly quickly.
- Keep stirring until the gravy can coat the back of a spoon. Remove from heat and set aside.
- In a bowl, whisk together the eggs, 1/4 cup half and half, salt and pepper. Mix until fully combined and set aside.
- Pop open the tube of biscuits and divide each into 4 equal pieces.
- Spread out evenly at the bottom of a 6×9 baking dish.
- Pour egg mixture over the top of the biscuits, then sprinkle on 1 cup of colby jack cheese.
- Follow that with half the sausage gravy, remaining colby jack cheese and dried parsley.
- Place in a preheated oven at 350F uncovered and bake for 30-35 minutes.
- Bake until golden brown and cooked all the way through.
- Top with remaining gravy and some dried parsley.
- Serve immediately and enjoy!