Can I make Croissant Bake ahead of time?

Yes! Assemble everything (croissants dipped, meat and cheese tucked in), cover, and refrigerate for up to overnight . Bake the next day, and add the honey-butter basting halfway through.

Can I use milk instead of heavy cream?

Absolutely. Heavy cream makes it richer, but milk works great and keeps it a little lighter.

What if I don’t have fresh rosemary?

No problem. Use dried rosemary (start with about 1 teaspoon , since dried is stronger), or swap in thyme. This recipe is flexible.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for 3–4 days . Reheat in the oven or air fryer for the best texture (microwave works too, but the croissant won’t stay as crisp).

You can freeze baked portions. Wrap tightly and freeze up to 2 months . Reheat in the oven until warmed through. The texture won’t be exactly like fresh-baked, but it’s still delicious.

5 Irresistible Croissant Bake for Busy Nights

Description

This Croissant Bake is the cozy, cheesy, sweet-and-savory casserole you’ll want for brunch and “breakfast for dinner.” Flaky croissants soak up a herby egg mixture, then get layered with deli meat and melty Swiss + mozzarella, finished with a glossy honey-butter drizzle.

Ingredients

Scale

Croissant Base

6–8 croissants, cut into halves or thirds

Meat Layer

10–12 slices deli meat (ham, prosciutto, turkey breast, salami)

Egg Mixture

3–4 large eggs
1/2 cup heavy cream or milk
1 tsp salt
1 tsp garlic salt
1 tsp black pepper
1 tbsp fresh rosemary, chopped

Cheese Filling

8–10 slices Swiss cheese
1/4 cup mozzarella, shredded

Honey-Butter Topping

1/2 cup butter, melted
1/2 cup honey
1/2 tbsp fresh herbs (rosemary, thyme), chopped

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Instructions

Preheat oven: Set oven to 350°F. Lightly grease a 9×13-inch baking dish (or similar size).
Prep croissants: Cut croissants into halves or thirds (bite-sized pieces work best).
Mix egg mixture: In a bowl, whisk together eggs, heavy cream (or milk), salt, garlic salt, pepper, and fresh rosemary.
Soak + layer: Dunk each croissant piece into the egg mixture, let excess drip off, then arrange snugly in the baking dish until it’s nicely packed.
Add meat + cheese: Tuck deli meat slices and Swiss cheese into the gaps. Sprinkle mozzarella over the top.
Make topping: Stir together melted butter, honey, and fresh herbs.
Bake: Bake at 350°F until the cheese is melted and the center is set, 30–35 minutes.
Baste halfway: About halfway through baking, drizzle/baste with the honey-butter mixture for extra flavor and shine.
Rest + serve: Let sit 5 minutes, then scoop and serve warm.

Notes

Make-ahead: Assemble the night before, cover, refrigerate, and bake in the morning. Add 5–10 minutes if baking straight from the fridge.

Best croissants: Slightly day-old croissants soak better and stay fluffy (fresh ones can get too soft).

Swap ideas: Use turkey + Swiss for a classic combo, or prosciutto for a fancy brunch vibe.

Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat in the oven/air fryer to crisp the top.

Doneness tip: The center should look set (not wet). If you like numbers, aim for about 160°F in the center.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast / Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/8 casserole
Calories: 740 kcal
Sugar: 14 g
Sodium: 1050 mg
Fat: 46 g
Saturated Fat: 23 g
Unsaturated Fat: 22 g
Trans Fat: 1 g
Carbohydrates: 55 g
Fiber: 2 g
Protein: 27 g
Cholesterol: 185 mg