Did you cook up a ham for the holidays? Does the thought of yet another ham and cheese sandwich make you groan with sheer boredom? Are you looking for a tasty way to use up the last of that holiday ham in an easy and unique way? I know what you’re thinking. What makes this ham and cheese casserole any different than the thousands of cheesy ham casserole recipes you can find all over the internet? The secret to this tasty leftover makeover are the flakey, buttery croissants that are used instead of bread, and the addition of a rosemary infused, honey-butter glaze that’s drizzled over the top of each serving as it comes out of the oven. It gives this savory casserole a touch of sweetness that contrasts beautifully with the salty ham and savory Gruyere cheese. It’s got that salty, savory, and sweet flavor profile that’s reminiscent of a Monte Cristo sandwich, but in an easy to make casserole form. You’re going to love this one! Guaranteed!
Start by preheating the oven to 350℉. Spray four oven safe ramekins with non-stick cooking spray and set aside.
Cut croissants into bite sized chunks. Set aside.
Place eggs, heavy cream, Dijon mustard, 1 tablespoon chopped fresh rosemary, garlic powder, onion powder, salt and pepper into a large mixing bowl.
Whisk together until combined.
Add the croissant chunks to the egg mixture in the mixing bowl. Stir to coat the croissants with the egg mixture. Let sit for 5 minutes to allow the croissant chunks to soak up the egg mixture in the bowl.
While croissant mixture sits, shred Gruyere cheese and dice the ham into small pieces.
Add the shredded Gruyere cheese and diced ham to the bowl with the croissant chunks and stir to combine.
Divide the mixture evenly between the four greased ramekins.
RECIPE ALTERNATIVE: For a crowd, double the recipe and instead of dividing the mixture into individual ramekin serving dishes, grease a 2 quart oven safe casserole dish and spread the mixture into one large baking dish. Bake until heated through and drizzle the top of the casserole with the Rosemary Honey Butter as it comes out of the oven to serve.
Place ramekins on a baking sheet and bake for 30-35 minutes until golden brown and cooked through.
Make the Rosemary Honey Butter Sauce:
While the Croissant bakes, make the Rosemary Honey Butter. Place butter, honey and 1 tablespoon chopped rosemary in a small saucepan.
Cook over medium-low heat until butter is melted and mixture is heated through. Do not boil the mixture. Honey loses some of its antioxidant properties when boiled. Just heat it gently till the butter’s melted and the mixture is hot.
To serve:
Drizzle the top of each ramekin with the hot Rosemary Honey Butter. Or serve the Rosemary Honey Butter on the side and let everyone drizzle their own portion with the delectable nectar.
Round out the meal with a fresh fruit salad for brunch or a crisp green salad tossed in a tart vinaigrette dressing for a delicious, easy to make, light supper. This tangy Rockin’ Good Rocket Salad is a quick and easy to make salad with just the right amount of tanginess that enhances the savory, sweet flavor profile of the Croissant Bake. A truly dynamic duo of flavors!
Try another one of my other all time favorite recipes for using up leftover ham from the holidays, my famous Slow Cooker Split Pea Soup served up with freshly baked, fluffy, homemade Buttermilk Biscuits for dunking. No one will complain about eating leftover ham when you serve this hearty soup for dinner. It’s the perfect, warm-you-up-from-the-inside, meal on a cold winter night! Toss all the ingredients into your slow cooker in the morning and you will have one of the best tasting bowls of Split Pea Soup you have ever enjoyed for dinner that evening. The perfect solution for using that ham hock leftover from your holiday meal.
The Rosemary Honey Butter sauce gives this savory Croissant casserole its irresistible flavor profile that everyone who tries it absolutely adores! The flakey croissants keep this casserole fluffy and light; there’s no soggy, overly eggy, mushy bread to be found in this tasty, easy to make casserole. It’s truly utter perfection! A HUGE shout out to Sherri Davidson on Instagram at thetastefulblonde for providing the inspiration for this absolutely divine recipe! I’m so glad I decided to give it a try. It’s been added to my favorite recipes list and it will be making an appearance at the very next brunch I host! I can’t wait to serve it up to my Bible study lady friends! Boy are they in for a delicious, lovely treat!
Leftover-Makeover: Ham & Cheese Croissant Bake
Equipment
- 4 Ramekins
Ingredients
- 4 large croissants, cut into bite sized chunks
- 1 cup Gruyere cheese, shredded
- 6 oz ham, diced
- 3 large eggs
- ¾ cup heavy cream
- 1 tbsp fresh rosemary, chopped
- 2 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp pepper
For the Rosemary Honey Butter Sauce:
- 2 tbsp butter
- 3 tbsp honey
- 1 tbsp fresh rosemary, chopped
Instructions
- Preheat oven to 350℉.
- Spray ramekins with non-stick cooking spray and set aside.
- In a large bowl whisk together eggs, heavy cream, Dijon mustard, 1 tablespoon chopped rosemary, garlic powder, onion powder, salt and pepper.
- Add the croissant chunks to the egg mixture in the mixing bowl.
- Stir to coat the croissants with the egg mixture. Let sit for 5 minutes to allow the croissants to soak up the egg mixture.
- Add shredded Gruyere cheese and diced ham to the bowl and stir to combine.
- Divide the mixture evenly between the four greased ramekins.
- Place ramekins on a baking sheet and bake for 30-35 minutes until golden brown and cooked through.
Make the Rosemary Honey Butter Sauce:
- Place butter, honey and 1 tablespoon chopped rosemary in a small saucepan.
- Cook over medium heat until butter is melted and mixture is heated through.
To serve:
- Drizzle the top of each ramekin with a tablespoon of the hot Rosemary Honey Butter.
- Round out the meal with a fresh fruit salad or a crisp green salad tossed in a tart vinaigrette dressing.
Notes
Did You Make This?
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1 Corinthians 10:31
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