Monte Cristo Croissant Breakfast Casserole

Buttery croissants, savory ham, melty gruyere, plus creamy pockets of havarti baked right inside. Perfect and EASY for holiday brunch.

By @home.with.laurak

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 8 pieces small croissants
• 1 cup shredded ham
• 2 cups shredded gruyere cheese
• 0.5 cup havarti cheese chunks
• 8 eggs
• 2 cups heavy cream
• 2 teaspoons Dijon mustard
• 1.5 teaspoons granulated garlic
• 1.5 teaspoons kosher salt
• 1 teaspoon cracked black pepper
• 1 big pinch fresh thyme
• 1 optional fresh chives
• 1 optional powdered sugar
• 1 optional raspberry jam

Instructions

1. Layer the torn croissants evenly in a baking dish.
2. Sprinkle the ham, gruyere, and havarti chunks throughout so you get little melty surprises in every bite.
3. In a separate bowl, whisk together the eggs, heavy cream, Dijon mustard, garlic, salt, pepper, and thyme until smooth.
4. Pour the mixture evenly over the croissants, gently pressing down so everything soaks in.
5. Cover with plastic wrap and foil.
6. Bake at 350°F for 30–45 minutes until set.
7. Remove the cover and broil for 2–3 minutes until golden and bubbly.
8. Finish with fresh chives if using.
9. Optional but for a full send Monte Cristo, dust lightly with powdered sugar and serve with raspberry jam on the side.