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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.
Prep Time20 minutes
Cook Time30 minutes
Course: Breakfast, brunch, lunch
Cuisine: American
Keyword: breakfast, breakfast bake, croissants
Servings: 6 people
Author: kingcooks

Equipment

  • 8x11 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 8x11 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.