In my book, the perfect breakfast for Christmas morning (or any morning, really) is the croque madame. While it has all the makings of an ordinary ham and cheese sandwich, a few tweaks elevate it to a decadent brunch legend: Gruyere and Black Forest ham paired with béchamel sauce, a poached egg, and French bread. What’s not to love? That’s why I was delighted to discover this Ham and Cheese Croissant Bake from blogger Kayla Zenner from The Farmstyle. It has the essence of my beloved croque madame, but it comes together with a fraction of the effort.
Why I Love It
I’m not the only one obsessing over Zenner’s gorgeous comfort food creation: one Instagram user commented “mmmmm the cheesiness,” while another called out the drool-worthy cheese pull. Here’s why I can’t wait to make it on Christmas morning:
- Instead of traditional sliced bread, this easy recipe calls for store-bought croissants. The genius swap levels up the dish without complicating things.
- The creamy white sauce that’s poured over the casserole starts with eggs, adding richness while also helping hold the ingredients together.
- A tablespoon of Dijon mustard in the sauce complements the Black Forest ham perfectly.
- You can prep the ingredients ahead of time! Simply arrange the ham and croissants in the casserole dish and mix up the sauce ahead of time. Store everything in the fridge until it’s time to combine and bake.
How to Make Ham and Cheese Croissant Bake
Head on over to The Farmstyle for the full recipe, but here’s the gist:
Tear six large croissants into halves or thirds and arrange them in a 9×13-inch baking dish. Add 12 ham slices evenly between the croissant pieces. Mix four eggs with some heavy cream, milk, salt, pepper, and Dijon mustard. Pour the mixture over the croissants and ham, then top with shredded Gruyere cheese. Pop the casserole in a 350 degrees F oven and bake, covered, for about 30 minutes, then uncovered for about 15 minutes.
That’s all there is to it! The perfect beginning to a perfect holiday.
