Ham Leek & Croissant Breakfast Casserole
This is the perfect brunch casserole for Mother's Day or Easter with having bonus points for being make-ahead so the morning of you can spend time doing what really matters. This overnight breakfast casserole feels and tastes a little extra special with the use of croissants, leeks and gruyere cheese.
Prep Time: 8 hours hours 30 minutes minutes
Cook Time: 45 minutes minutes
Course: Breakfast, brunch
Cuisine: American, French
Keyword: Breakfast, Brunch, Casserole, Croissant, Eggs, make ahead, Overnight
Servings: 8
- 6 Croissants cut in half
- 1 Leek sliced
- 5 large Eggs
- 1 large Egg yolk
- 2 1/2 cups Half & Half
- 1/2 cup Creme Fraiche
- 1/4 cup Pecorino Romano grated
- 1/4 tsp Nutmeg
- 1 cup Gruyere Cheese grated
Slice the croissants in half and place the bottom halves in the casserole dish. Set the top of the croissants to the side.
Heat a skillet over medium to medium low heat. Once the pan has heated up melt a tablespoon of butter and add the leeks with a pinch of salt to sweat them. You don't want them to brown, so adjust the heat as needed and occasionally stir for about 5-7 minutes until softened.
Fill the croissants: Spoon the leeks over the croissants in the casserole dish distributing evenly. Then arrange the ham on top of the leeks.
In a medium bowl thoroughly whisk together the eggs, egg yolk, half & half, creme fraiche, pecorino romano and nutmeg.
Pour the custard into the casserole dish and arrange the croissant tops, lightly pressing them down into the custard.
Cover with plastic wrap and place in the refrigerator for 1 hour or overnight.
Preheat the oven to 350
Sprinkle the gruyere cheese all over the top of the casserole and bake uncovered for about 45 min. If it begins to brown too much, tent it with aluminum foil and continue to bake until the center is cooked through.