Cowboy Ham and Cheese Croissant Bake is an easy, cheesy breakfast or brunch dish made with buttery croissants, ham, sharp cheddar cheese, and my Cowboy Butter Seasoning. The croissants soak up the creamy seasoned egg mixture, then bake until golden and delicious. A brush of cowboy butter adds even more flavor!
If you love that bold, buttery flavor, be sure to check out my Cowboy Butter recipe and more of my Cowboy Butter Recipes. There are plenty of savory recipes to try!
Ingredients & Substitutions
- Croissants: Use 12 medium croissants, cut into bite-sized pieces. Day-old croissants work well because they soak up the egg mixture without becoming too soft.
- Deli ham: Use your favorite deli ham, cut into small cubes. You can also use leftover cooked ham.
- Sharp cheddar cheese: Cheddar adds a nice, bold flavor. Mild cheddar or another good melting cheese can be used instead.
- Eggs: Large eggs work best for the egg mixture.
- Heavy cream: Adds richness to the bake. Half-and-half or whole milk can be used instead, but the finished bake will be a little less rich.
- Cowboy Butter Seasoning: This gives the croissant bake its signature cowboy butter flavor. It is also the base of my cowboy mayo and cowboy cream cheese, both of which you might want to try! Use your favorite brand if you are not making homemade Cowboy Butter Seasoning.
- Paprika: Adds a little color and flavor. Regular paprika is recommended.
- Salt and black pepper: Add to taste, keeping in mind that the ham, cheese, and seasoning already contain some salt.
- Unsalted butter: Melted and mixed with Cowboy Butter Seasoning, then brushed over the warm croissant bake for extra buttery flavor.
Tips for the Best Cowboy Butter Ham and Cheese Croissant Bake
- Cut the croissants evenly: Cut the croissants into similar-sized pieces so they can soak up the egg mixture evenly.
- Toss gently: Gently toss the croissant pieces with the egg mixture so they are coated without breaking apart.
- Spread the filling throughout: Tuck the ham and cheddar between the croissant pieces so you get plenty of filling in every serving.
- Cover first, then uncover: Baking the casserole covered for the first 10 minutes helps the egg mixture cook before the croissants brown too much. Removing the foil for the last 12 minutes lets the top turn golden.
- Brush while warm: Brush the melted cowboy butter over the bake while it is still warm so it melts into the croissants and adds plenty of buttery flavor.
FAQs
Can I use a different meat?
Absolutely! You can swap the ham for cooked and crumbled breakfast sausage, cooked bacon, or cooked turkey sausage. You could also use leftover cooked ham or another cooked meat you enjoy.
Can I use day-old croissants?
Yes! Day-old croissants work especially well because they can soak up the egg mixture without becoming too soft. Fresh croissants can also be used.
Can I use bread instead of croissants?
Yes! You can use a sturdy bread, such as French bread, sourdough, or a thick white bread, instead of croissants. Cut the bread into bite-sized pieces and follow the recipe as written. The bake will be less buttery and flaky, but still delicious.
Can I use a different type of cheese?
Absolutely. Sharp cheddar gives the bake plenty of flavor, but mild cheddar, Monterey Jack, or another good melting cheese can be used.
Can I make this without Cowboy Butter Seasoning?
Yes, but the seasoning is what gives this croissant bake its cowboy butter flavor. You can leave it out if needed, but the flavor will be different.
Can I use milk instead of heavy cream?
Yes. Whole milk or half-and-half can be used instead of heavy cream. The bake will be a little less rich and creamy.
Can I make this ahead of time?
For the best texture, I recommend baking it shortly after assembling it. The croissants will continue to absorb the egg mixture if the casserole sits for too long before baking.
How To Store Cowboy Butter Ham and Cheese Croissant Bake
Refrigerator: Store leftover croissant bake in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave, or warm the casserole in the oven at 350°F until heated through.
Freezer: Freezing is not recommended. The egg mixture and croissants can change in texture after thawing and reheating.
Cowboy Ham and Cheese Croissant Bake
Ingredients
- 12 medium croissants, cut into bite-sized pieces
- ½ pound deli ham, cubed
- 6 ounces sharp cheddar cheese, cubed
Egg Mixture
- 4 large eggs
- 1 cup (238 g) heavy cream
- 2 teaspoons Cowboy Butter Seasoning
- 1 teaspoon paprika
- Salt and black pepper, to taste
Cowboy Butter
- 3 tablespoons unsalted butter, melted
- 1 teaspoon Cowboy Butter Seasoning
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a medium bowl, whisk together the eggs, heavy cream, Cowboy Butter Seasoning, paprika, salt, and pepper.
- Add the croissant pieces to the egg mixture and gently toss until evenly coated.
- Arrange the coated croissant pieces in the prepared baking dish. Tuck the cubed ham and cheddar cheese in between the croissant pieces.
- Pour any remaining egg mixture evenly over the top.
- Cover with aluminum foil and bake for 10 minutes. Remove the foil and continue baking for 12 minutes, or until the croissants are golden brown and the egg mixture is set.
- In a small bowl, stir together the melted butter and Cowboy Butter Seasoning.
- Brush the Cowboy Butter over the warm croissant bake before serving.
Did you make this recipe?
You can tag me at @iamhomesteader.
Where can I buy cowboy butter? I have looked everywhere and can’t find it.
Hi Toni! You make it 🙂
https://iamhomesteader.com/cowboy-butter/