Looking for the best overnight breakfast casserole recipe? This Overnight Ham Breakfast Casserole is made with flaky croissants, ham, warm cream cheese and crispy, buttery cornflakes baked on top for added crunch! It’s seriously addicting!
An Easy Overnight Breakfast Casserole
This overnight ham breakfast casserole is packed with buttery croissants, creamy and warm cream cheese, ham and cheddar cheese. It’s also topped with buttery crushed cornflakes giving it an amazing crunchy top! I promise you won’t be able to stop eating this breakfast casserole!!
Make-ahead breakfasts are seriously the best for easy breakfast or brunch when you have company in town for the holidays. Some days, especially on holiday mornings, it’s nice to just enjoy a lazy morning without doing any prep work in the kitchen.
With this egg and ham casserole, you can do all of the organizing the night before, and then just pop it into the oven while you’re relaxing the next morning! Also… it has croissants. What could possibly top flaky, buttery croissants with ham and cheese?
What I Love About This Recipe
This recipe is completely customizable! Feel free to add in sautéed or raw onions, bell peppers, breakfast sausage, bacon, or diced ham.
You can replace deli ham with any of these meats, but I love to make this overnight breakfast casserole when I have leftover Crockpot Ham! My whole family is always looking forward to the next day leftover breakfast casserole.
Certain flavors of ham will change the casserole slightly as well, so be careful which type of ham you use. For example, honey ham could be too sweet for some taste buds, but we love it!
What will you need for this breakfast masterpiece? Round up each of the following ingredients:
- Croissants: you’ll need 6 or 7, and then you’ll want to cut them in half lengthwise.
- Deli Ham: about 12-14 slices, or you can use any leftover ham.
- Cheddar Cheese: preferably shredded, not a block.
- Cream Cheese: you’ll need to cut it into 1” cubes.
- Half and Half
- Black Pepper
- Garlic Powder
- Cayenne Pepper
- Cornflakes: they’ll need to be crushed.
- Salted Butter
- Parsley: optional garnish.
How to Make Ham Breakfast Casserole
Making this Ham Breakfast Casserole will take you almost no time at all. There’s about 15 minutes of prep work, and then all you have to do is bake the casserole for about an hour the next morning. Easy!
Layer Croissants: Place one layer of croissants flat side down onto the bottom of the 9×13 pan.
Add Ham and Cheese: Place two layers of ham over the croissants, followed by 1 cup of cheddar cheese. Evenly place the cream cheese cubes over the cheddar cheese.
Mix Together Sauce: Whisk together eggs, half and half, salt, pepper, garlic powder, and cayenne pepper. Pour over other ingredients.
Add More Croissants: Top with the additional croissants, flat side up. Sprinkle on remaining ½ cheese. Sprinkle on crushed cornflakes and pour butter evenly over cornflakes.
Let Soak: Leave overnight in the refrigerator or let soak 1-2 hours if you are in time crunch.
Preheat Oven: When ready to bake, preheat oven to 350°F.
Bake Casserole: Bake for 60 to 70 minutes, until golden brown and no longer jiggly in the middle and the eggs are no longer runny. If the casserole is browning too quickly, cover with aluminum foil.
Serve and Enjoy: Serve warm with chopped parsley if desired.
Tips for the Best Overnight Ham Breakfast Casserole
I’m hungry again just looking at the pictures!
This recipe comes together pretty easily, but here are some tips just in case you need them:
- If You Don’t Have Shredded Cheddar: Mozzarella, Monterey Jack and Colby will all also work.
- Use Leftover Ham: I know lots of us enjoy ham for the holidays, which means the leftovers are perfect for this recipe!
- Possible Extra Garnishes Include: I like to add just a little chopped fresh parsley, but you could also do some finely chopped green onions.
How to Store and Reheat Leftovers
After baking, refrigerate the casserole within 2 hours. It will keep in the refrigerator for 3-4 days and can be frozen for up to 3 months.
Though this casserole is totally filling and needs no sides, brunch is a time to enjoy many recipes and I love to put out a big spread when hosting. Here are some ideas of what to serve along with this ham casserole:
- Fruit: a side of sweet fruit would be a great complement to this dish; or. could also do something like these classic Fried Apples!
- Muffins: I love these Pumpkin Cream Cheese Swirl Muffins if it’s the Fall or this Nutella Banana Swirl Muffins for the rest of the year. Oh and these Coconut Banana Crunch Muffins are always a big hit!
- Drinks: Maybe try the trendy Whipped Dalgona Coffee? Or go for something with a little kick: Loaded Bloody Mary or a fun and fruity Peach Bellini.
- Other Casseroles: this Overnight Bacon and Sausage Breakfast Casserole is fantastic too. Double the casseroles, double the fun!
- 6-7 croissants, cut in half lengthwise
- 12-14 slices of deli ham (or leftover ham)
- 1 ½ cups shredded cheddar cheese, divided
- 1 (8 ounce) package cream cheese, cut into 1” cubes
- 7 large eggs, beaten
- 2 cups half and half
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 1 ½ cups cornflakes, crushed
- ½ cup salted butter, melted
- Parsley, optional garnish
Place one layer of croissants flat side down onto the bottom of the 9x13 pan.
Place two layers of ham over the croissants, followed by 1 cup of cheddar cheese. Evenly place the cream cheese cubes over the cheddar cheese.
Whisk together eggs, half and half, salt, pepper, garlic powder, and cayenne pepper. Pour over other ingredients.
Top with the additional croissants, flat side up. Sprinkle on remaining ½ cheese. Sprinkle on crushed cornflakes and pour butter evenly over cornflakes.
Leave overnight in the refrigerator or let soak 1-2 hours if you are in time crunch. When ready to bake, preheat oven to 350°F.
Bake for 60 to 70 minutes, until golden brown and no longer jiggly in the middle and the eggs are no longer runny. If the casserole is browning too quickly, cover with aluminum foil.
Serve warm with chopped parsley on top, if desired.
Storage: After baking, refrigerate the casserole within 2 hours. It will keep in the refrigerator for 3-4 days and can be frozen for up to 3 months. However, it is best served fresh whenever possible!
Amount Per Serving: Calories: 419Total Fat: 29gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 194mgSodium: 887mgCarbohydrates: 24gFiber: 1gSugar: 7gProtein: 16g
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More Breakfast RECIPES to Try
There are so many great Christmas breakfasts out there! Here are some of my favorites:
- Overnight Bacon and Sausage Breakfast Casserole
- Homemade Sausage Gravy
- Easy Blueberry Scones Recipe
- Fluffy Pancakes
- Air Fryer Donuts
- Low Carb Keto Pancakes
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