Make Ahead

Layered Croissant Sandwich Casserole

by:
November 28, 2016
4.3
3 Ratings
Layered Croissant Sandwich Casserole
Photo by Addie Gundry
  • Makes 7 Large Croissant Sandwiches
Author Notes

Nothing says brunch, and morning comfort, like a ham and cheese croissant. These can be made the night before, which makes things even easier in the morning. Serve straight out of the casserole dish as individual sandwiches, or cut up in squares and place on a platter. I like to shingle the croissants so they’re easy to grab out of the dish individually. Either way, find yourself some flaky croissants and kick off your weekend! —Addie Gundry

What You'll Need
Ingredients
  • 7 Croissants
  • 14 Slices of Deli Ham
  • 7 Slices of Swiss Cheese
  • 6 teaspoons Dijon Style Mustard
  • 10 Large Eggs
  • 1.5 cups Milk
  • 1/2 teaspoon Pepper
Directions
  1. Spray a 9x13 inch oval baking dish with cooking spray.
  2. Slice the croissants and assemble sandwiches by spreading each with mustard and filling with ham and cheese. Each croissant gets 2 slices of ham and 1 slice cheese.
  3. Arrange croissant sandwiches by shingling them into the casserole dish.
  4. In a medium bowl beat eggs, add milk and salt and pepper, and mix well. Pour over the sandwiches and cover the dish with foil. Weight the top with a plate or cookie sheet to submerge sandwiches in the custard and refrigerate at least 4 hours or overnight.
  5. Preheat oven to 350º F. Bake, covered with the foil, for 30 minutes. Remove foil and bake an additional 30 minutes.
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4 Reviews

Perri
Perri March 7, 2017
Dang. This recipe is so good. I made this for a brunch at work, and it was a hit. It is also REALLY easy. I will for sure make this again, and again.
 
Angie
Angie December 22, 2016
I made this yesterday and it is SO good! Definitely worth it to weight it down on top and let it submerge for the four hours or so. It's the difference between the sandwiches being permeated with cooked egg or the egg being unabsorbed in the bottom of the dish.

I added some well-wrung out chopped frozen spinach to the egg mixture for a little nutritional boost and I used fontina cheese. My son and I both loved it!
 
Steve
Steve December 2, 2016
This sounds awesome! Everything you want in a great breakfast: warm, satisfying, and best of all, wickedly simple to prepare. I might make this just for myself!

Quick question: what's the thinking behind the 4+ hours of refrigeration? Could this be skipped, or does that accomplish something important?
 
Angie
Angie December 22, 2016
I would do the four hour soaking/fridge time so that you get a nice permeation of the egg custard throughout the sandwiches. Otherwise the egg will all bake around the sandwiches instead of getting enough within them.