If you’ve ever made strata, the cheesy egg-baked casserole, you need to try this hand-and-cheese croissant recipe – it is rich and loaded with flavor, perfect for a holiday breakfast!-baked casserole, you need to try this hand-and-cheese croissant version!

This recipe is a spin-off of our Spinach and Mushroom Strata and our viral Baked Ham and Cheese Croissants – for a hearty, filling baked egg casserole that is loaded with rich buttery croissant flavor!

This is one meal made from leftovers that is perfect for party prep or a holiday breakfast – mix the ingredients and chill overnight, pop in the oven early in the morning so your family can wake up to a delicious breakfast.

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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.

I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!

How to Make Ham and Cheese Croissant Strata

To make this recipe, we will need the following ingredients:

• 6 large croissants (preferably day-old), torn into bite-sized pieces: The croissants form the base of the strata, providing a buttery, flaky texture. Day-old croissants are preferred because they soak up the egg mixture without becoming too soggy, ensuring a good balance between softness and structure in the dish.
• 1 ½ cups cooked ham, diced (or substitute with bacon, turkey, etc.): The ham adds savory, salty flavor and a meaty bite to the dish. It complements the richness of the croissants and cheese, making the strata more hearty. You can also use other proteins like bacon or turkey to customize the flavor.
• 2 cups shredded Gruyère, Swiss, or cheddar cheese (or a mix): The cheese brings creaminess, a rich savory flavor, and helps bind the strata together as it melts. Gruyère and Swiss add nutty, slightly sweet flavors, while cheddar provides a sharper bite. A mix of cheeses can add layers of flavor.
• 6 large eggs: The eggs are essential for creating the custard base of the strata. They combine with the milk or cream to form the mixture that soaks into the croissants, giving the dish its creamy, fluffy texture.
• 2 ½ cups half-and-half (or whole milk): Half-and-half or milk is mixed with the eggs to create the custard that the croissants absorb. It adds richness and moisture, ensuring the strata is creamy and soft when baked. Half-and-half provides more creaminess, while whole milk will yield a lighter custard.
• 1 tablespoon Dijon mustard: Dijon mustard adds a subtle tang and depth of flavor to balance the richness of the eggs, cheese, and ham. It enhances the savory elements without overpowering the dish, providing a mild sharpness and a slight bite.
• 1 teaspoon garlic powder: Garlic powder adds a layer of savory flavor and aroma, enhancing the overall taste of the strata. It pairs well with the ham, cheese, and other seasonings without adding too much moisture.
• 1 teaspoon onion powder: Onion powder provides a mild, sweet onion flavor that enhances the savory profile of the strata. It blends seamlessly into the egg mixture, adding depth without requiring fresh onions, which can release extra moisture.
• Salt and pepper to taste: Salt amplifies the flavors of the ham, cheese, and seasonings, while pepper adds a bit of spice and warmth. Adjust these to balance the seasoning of the entire dish.
• 3 tablespoons everything bagel seasoning: The everything bagel seasoning adds crunch and bold flavors from sesame seeds, poppy seeds, dried garlic, dried onion, and salt. It creates a delicious, textured topping that enhances both the flavor and appearance of the strata.
• 2 tablespoons butter, melted: Melted butter helps bind the everything bagel seasoning to the top of the strata and adds extra richness and flavor. It also helps crisp up the topping for a satisfying bite.
• Fresh herbs (optional, for garnish): Fresh herbs like parsley, chives, or thyme can be added for a bright, fresh finish. They bring a pop of color and an extra layer of flavor to the final dish, complementing the richness of the strata.

Once you’ve gathered your ingredients, we will use the following process:

1. Prepare the Croissants: Tear the croissants into medium pieces and spread them evenly in a greased 9×13-inch baking dish.
2. Layer the Ham and Cheese: Sprinkle the diced ham evenly over the croissant pieces. Add 1 ½ cups of the shredded cheese, distributing it evenly over the ham and croissants.
3. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, half-and-half, Dijon mustard, garlic powder, onion powder, salt, and pepper until well combined.
4. Assemble the Strata: Pour the egg mixture evenly over the croissant, ham, and cheese layers. Gently press down the croissant pieces to ensure they are soaked in the egg mixture. Sprinkle the remaining ½ cup of shredded cheese on top.
5. Add the Everything Bagel Topping: Mix the melted butter with the everything bagel seasoning. Evenly sprinkle this mixture over the top of the strata.
6. Let it Sit: Cover the dish with plastic wrap and refrigerate the strata for at least 4 hours or overnight. This step is crucial for allowing the croissants to absorb the egg mixture.
7. Bake: Preheat the oven to 350°F (175°C). Remove the strata from the fridge, uncover, and let it sit at room temperature for about 15 minutes before baking. Bake uncovered for 45-55 minutes, or until the top is golden and puffed, and the center is set (a knife inserted in the center should come out clean).
8. Rest and Serve: Let the strata rest for 10-15 minutes before serving. Garnish with fresh herbs, if desired.

Tips for Perfect Baked Croissant Strata

Use Day-Old Croissants: Slightly stale croissants absorb the egg mixture better without becoming too soggy. If your croissants are fresh, you can lightly toast them before using.

Layering the Ingredients: Tear the croissants into medium-sized pieces so they fit well into the baking dish and allow for even soaking. Layer the ham and cheese between croissant pieces to ensure every bite has a bit of everything. A combination of cheeses like Gruyère, cheddar, or Swiss works wonderfully for both flavor and melt.

Egg-Milk Mixture: Use a mix of eggs and half-and-half (or whole milk) for a rich custard. The ratio should be around 1 cup of liquid for every 2 large eggs. Whisk the mixture well to incorporate the eggs fully, and season it generously with salt, pepper, and a pinch of nutmeg or mustard powder for added depth.

Enhance the Flavor: Add herbs like fresh thyme, parsley, or chives to elevate the flavor. A bit of Dijon mustard in the egg mixture complements the ham and cheese beautifully.

Let it Sit Overnight: Once assembled, cover and refrigerate overnight. This allows the croissants to absorb the egg mixture, resulting in a custardy texture after baking.

Bake Until Golden and Set: Bake the strata uncovered at 350°F (175°C) for 45-60 minutes, or until the top is golden and the center is set. If it’s browning too quickly, you can cover it loosely with foil for the last 10-15 minutes.

Let it Rest Before Serving: After removing from the oven, let the strata rest for 10-15 minutes before serving. This helps it set completely, making it easier to slice and serve.

Optional Add-ins: Consider adding sautéed onions, spinach, or mushrooms for an extra layer of flavor and texture.

What is a Strata?

A strata is a type of layered casserole, typically made with bread, eggs, cheese, and sometimes meat or vegetables. It’s similar to a savory bread pudding. The bread absorbs a mixture of eggs and milk or cream, creating a fluffy, custard-like texture when baked.

Stratas are often prepared the night before and baked the next day, making them a popular choice for breakfast or brunch gatherings.

Do I need to let strata set overnight?

Letting a strata set overnight is important because it allows the bread to fully absorb the egg and milk mixture, which ensures a uniform, custardy texture throughout the dish. The resting time helps the flavors meld together and the bread soften, creating a more cohesive, flavorful, and tender result when baked.

If the strata were baked immediately, the bread might not have enough time to soak up the liquid, leading to a dish that is uneven in texture, with dry spots or overly soggy areas. By refrigerating it overnight, the ingredients have time to marry, resulting in a well-balanced and delicious dish.

FAQs

What to Serve with Strata

Strata is a perfect holiday breakfast main dish – it is a rich casserole that is perfect for breakfast, brunch, or lunch.

Serve with a fresh green salad or a fruit salad for a balanced brunch. You can also add a side of roasted vegetables for a heartier meal.

We also love apple cider or hot chocolate for a fun brunch drink to wash it all down!

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