Leftover Ham & Gruyere Croissant Bake

Hickory Smoked Bone-in Spiral Cut Ham with Original Glaze

This Ham & Gruyere Croissant Bake turns yesterday’s SunnyValley Hickory Smoked Bone-in Spiral Cut Ham with Original Glaze into today’s cozy, crowd-pleasing brunch. Buttery croissants soak up a savory Dijon-spiked custard, layered with tender ham and melty Gruyere for a rich, golden bake that feels both indulgent and effortless.

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Serves:
6-8
Time To Prepare:
15 MIN
Time To Cook:
45 MIN

Directions

  1. Preheat Oven: Heat oven to 350°F. Grease a 9×13-inch baking dish with butter or cooking spray.
  2. Layer Croissants & Ham: Place torn croissant pieces into the dish. Evenly scatter cubed ham and half of the shredded Gruyère over the top.
  3. Make Custard: In a large mixing bowl, whisk together eggs, milk, cream, Dijon, garlic powder, onion powder, salt, and pepper until smooth.
  4. Assemble: Pour custard mixture over the croissants and ham, pressing lightly to soak. Top with remaining Gruyère and mozzarella.
  5. Bake: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 20 minutes, until puffed, golden, and set in the center.
  6. Serve: Garnish with fresh chives or parsley. Slice into squares and serve warm.

Ingredients

  • 3 cups leftover SunnyValley Hickory Smoked Bone-in Spiral Cut Ham with Original Glaze, cubed
  • 6 small croissants, torn into bite-sized pieces
  • 1 ½ cups shredded Gruyère cheese
  • 1 cup shredded mozzarella cheese
  • 6 large eggs
  • 2 cups whole milk
  • ½ cup heavy cream
  • 1 tbsp. Dijon mustard
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • Salt & black pepper, to taste
  • 2 tbsp. fresh chives or parsley, chopped (for garnish)