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This Prosciutto and Gruyère Croissant Bake is basically a fancied up ham and cheese breakfast casserole. It’s the perfect savory breakfast for the holidays! Layered with Gruyère cheese, crispy prosciutto and buttery croissants- this easy croissant bake is sure to impress.
Say hello to your new favorite breakfast or brunch casserole bake. It’s cheesy, buttery, savory and all around delicious.
And honestly who doesn’t love a comforting breakfast bake? Especially when there are croissants, prosciutto and cheese involved!
Can you believe we are only a few days away from Christmas?! I have no idea where the time goes, but I do know that we could all use an easy, special breakfast bake for the busy holiday mornings ahead.
A few of my most popular recipes on the blog just happen to be breakfast recipes like this Blueberry Croissant French Toast Bake and this Overnight Creme Brûlée French Toast Casserole . (Can you tell I have a thing for croissants and French style breakfasts?)
But as delicious as those recipes are, I realized I haven’t shared enough savory style breakfast recipes on the blog, so that’s where this incredible Prosciutto and Gruyère Croissant Bake was born.
Prosciutto and Gruyère Croissant Bake Details
Cheesy, buttery and comforting- this ham and cheese bake is so easy and perfect for any special occasion.
This easy Prosciutto and Gruyère Croissant Bake feels fancy, tastes gourmet, but is so easy. Saute the mushrooms, throw everything in a casserole dish, top with prosciutto and cheese, and bake!
Another bonus? It can be made ahead of time. So if you’re looking for an easy breakfast to make and just pop in the morning the next day, this would definitely be it!
Prosciutto and Gruyère Croissant Bake Ingredients
Bakery style croissants, herby mushrooms, a splash of white wine and cheesy prosciutto. The ingredients for this Prosciutto and Gruyère Croissant Bake are simple, special and delicious!
Here is what you need to get started:
- croissants- roughly 12 large croissants, torn. I used Costco’s croissants which are large. If your croissants are on the smaller side, use closer to 15.
- salted butter– thinly sliced
- olive oil– for sautéing the veggies
- mushrooms– I love to use baby Bella mushrooms for this recipe, but any variety will work! Make sure the mushrooms are washed well and patted dry.
- shallot-finely chopped. Shallots add so much flavor without being too overpowering.
- garlic-fresh and minced
- heavy cream- heavy cream really takes this breakfast bake to the next level. It’s creamier than regular milk and adds so much flavor.
- white wine- we love what a little bit of white wine can do to a recipe! I highly recommend not skipping the wine- it’s just so good!
- eggs
- prosciutto- high quality prosciutto should be deep pink (not brown!) with white ribbons of fat and it should smell sweet.
- Gruyère cheese- Gruyère cheese has a mildly nutty flavor and pairs perfectly with the croissants and prosciutto. If you can’t find Gruyère, Swiss cheese or fontina would also work great!
- dried thyme- you may also use fresh thyme.
- salt and pepper, to taste
How to this make ham and cheese croissant bake:
This simple Prosciutto and Gruyère Croissant Bake requires about 15 minutes of prep time, then everything gets thrown together in a casserole dish to bake until nice and bubbly. It’s so easy, and can also be made ahead of time!
Here is a quick rundown:
Start by toasting the croissants.
Place the torn croissants in a deep 9×13 inch baking dish and scatter with the thinly sliced butter. Toast in the preheated oven for 5-8 minutes, until slightly golden and toasted.
Next, saute the mushrooms. In a large skillet over medium high heat, you will heat the olive oil until it shimmers.
Add the mushrooms and shallots and season with salt and pepper. Saute until golden brown, about 5 minutes. Next you will add the minced garlic and dry or fresh thyme and cook for an additional minute.
While the veggies are cooling, in a large bowl you will then whisk together the heavy cream, eggs, white wine and a pinch of salt and pepper.
Add the mushroom mixture to the cream and stir to combine. Pour the cream mixture over the toasted croissants in the casserole dish and gently stir to combine.
Arrange the torn prosciutto over the top and top with the shredded gruyere cheese.
Lastly, bake until bubbly.
So easy right?!
We hope you love this Prosciutto and Gruyère Croissant Bake as much as we do! If you make this breakfast casserole bake, please be sure to leave a comment and/or rating below! I truly love hearing from you! And if you haven’t yet, be sure to subscribe to the Butternut and Sage newsletter so you never miss a delicious recipe! We have a lot of yummy content coming your way- you definitely wont want to miss it! 🙂
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More Fancy Holiday Breakfasts you will love:
- Blueberry Croissant French Toast Bake
- Overnight Creme Brûlée French Toast Casserole
- Cinnamon Honey Swirl Croissant Pull Apart Bread
- Overnight Orange Brioche Cinnamon Rolls
Recipe
Prosciutto and Gruyère Croissant Bake
Ingredients
- 12 large croissants roughly torn
- 2 tablespoons salted butter, thinly sliced
- 2 tablespoons olive oil
- 2 cups Bella mushrooms, washed and thinly sliced
- 1 large shallot, chopped
- 4 cloves garlic, minced
- 2 cups heavy cream
- ¼ cup dry white wine
- 3 large eggs, beaten
- 4 ounces prosciutto, torn
- 2 cups shredded Gruyère cheese
- 1 teaspoon dried thyme
- salt and pepper, to taste
Instructions
- Preheat the oven to 350 degrees F. Butter a 9 x 13-inch Deep baking dish.
- Arrange the torn croissants in the baking dish and scatter the 2 tablespoons of thinly sliced butter over the croissants. Transfer to the oven and bake 5-8 minutes, until the croissants are lightly toasted.
- Heat the olive oil in a large skillet over medium high heat. When the oil is hot, add the mushrooms and shallots. Season with salt and pepper. Saute until golden brown, about 5 minutes. Add the garlic and thyme, cook an additional 1 minute. Remove from the heat and set aside to cool.
- In a large bowl whisk together the heavy cream, eggs, white wine and a pinch of salt and pepper. Add the mushroom mixture to the cream and stir to combine. Pour the cream mixture over the toasted croissants in the casserole dish, and gently stir to combine. Arrange the torn prosciutto over the top. Top with the shredded gruyere cheese.
- Cover the dish with foil and bake for 30 minutes. Remove the foil, then continue baking for another 10 minutes or until the croissants are golden on top and the cheese is bubbly. Serve!
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