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Hatch Chile Cheddar & Ham Croissant Bake

This Hatch Chile Cheddar & Ham Croissant Bake is the kind of recipe that looks super impressive on the brunch spread, but actually couldn’t be easier to throw together. It’s cheesy, savoury, a little spicy from the Hatch chile cheddar, and finished with honey butter for the best sweet-and-salty bite. Basically, it’s the kind of thing people will be begging you to send them the link to.

It’s almost like a savoury version of a French toast casserole, with torn croissants soaking up a simple egg custard before baking until soft in the middle and golden and crisp on top. The ham makes it a little heartier, and the honey butter at the end is what really takes it over the top.

It’s also such a good way to use up croissants that are a day or two old. They soak up the custard even better than fresh ones, so nothing goes to waste—and somehow croissants that might otherwise have been tossed turn into one of the best parts of the brunch spread.

Why You’ll Love this Recipe:

Star of the brunch spread: This croissant bake looks and tastes so impressive but actually comes together super easily.
The best sweet + savoury combo: You get salty ham, melty Hatch chile cheddar, buttery croissants, and that honey butter finish all in one bite.
Great for using up day-old croissants: Slightly stale croissants are actually ideal here since they soak up the custard without getting too soft.
Easy to scale for a crowd: Make the smaller version for a few people, or use the 9 x 13-inch measurements when you’re feeding a bigger group.

Prep for Hatch Chile Cheddar & Ham Croissant Bake:

Roughly tear the croissants into bite-sized pieces. Day-old croissants work especially well here since they’ll soak up the custard without becoming too soft!
Dice the ham into small pieces.
Grate the cheese.
Chop the chives or green onions for garnish.

How to Make Hatch Chile Cheddar & Ham Croissant Bake:

Step One:

Preheat the oven to 350°F. Use 1 tablespoon of butter to generously grease a small baking dish—mine is 8.5 x 6 x 2 inches.

If using a standard 9 x 13-inch baking dish, reference the notes section below for adjusted ingredient quantities.

Step Two:

In a bowl, whisk together the eggs, milk, Dijon mustard, garlic powder, salt, and black pepper until smooth.

Step Three:

Add half of the torn croissants to the prepared baking dish, followed by half of the ham and half of the cheese. Top with the remaining croissant pieces and the rest of the ham, reserving the remaining cheese for the top.

Step Four:

Slowly pour the egg custard mixture evenly over the croissants, focusing most of it around the edges. Gently press the croissants down so the bottom layers soak up most of the custard, while the pieces on top are just lightly moistened. This keeps the inside soft and custardy while allowing the top to crisp up.

Step Five:

Sprinkle the remaining grated cheese evenly over the top. Bake for 35-40 minutes, or until the center is set, the top is golden, and the internal temperature reaches 165°F.

Step Six:

Toward the end of the baking time, melt together the remaining butter and the honey. Brush the honey butter over the top as soon as the bake comes out of the oven. Garnish with chives or green onions and serve warm!

Substitutions for Hatch Chile Cheddar & Ham Croissant Bake:

Mini croissants: Full-size croissants will of course work too! You’ll need 2-3. Day-old croissants are ideal since they absorb the custard without becoming too soft, but fresh croissants will still work. You can also swap in brioche, challah, or another soft, fluffy bread if needed, just keep in mind that the texture will be a little denser.

Hatch chile cheddar: If you can’t find Hatch chile cheddar, pepper jack is the closest swap and will still give you a little heat. If you’d rather skip the spice, opt for sharp cheddar or Colby Jack. You can also use plain cheddar and stir a spoonful of finely chopped roasted Hatch chiles into the custard for a similar flavour.

Ham: Any type of sliced deli-style ham works here. You can also use leftover baked ham—just chop it up into small pieces. Cooked bacon/turkey bacon, crumbled breakfast sausage, or diced deli turkey would all work too. Just make sure any raw meat is fully cooked before adding it to the bake.

Whole milk: Whole milk gives the custard a rich texture, but 2% milk works well too. Unsweetened oat milk or another neutral non-dairy milk can also work, although the finished custard won’t be as creamy.

Dijon mustard: Whole grain mustard is an easy swap and adds a little more texture, while spicy brown mustard will give the bake a bit more kick. If you don’t like mustard, you can simply leave it out.

Honey: Maple syrup is an easy substitute in the butter topping. Hot honey is also great here if you want more of a sweet-and-spicy finish. Or, skip the honey altogether and brush the top with plain melted butter if you prefer.

Recipe Notes:

The baking dish I used is a small one from Staub—it’s about 8.5 x 6 x 2 inches and served 4 perfectly as a brunch side. If serving a larger crowd I recommend using a standard 9 x 13 (3-quart) baking dish and the below measurements.

8 large croissants, roughly torn
8-10 oz sliced ham, diced
2 cups grated hatch chile cheddar
5 large eggs
2.5 cups whole milk
1 tbsp Dijon mustard
2.5 tsp garlic powder
1 tsp kosher salt
1/2 tsp black pepper
5 tbsp butter, divided
2 tbsp honey
Chives or green onions, for garnish

Use the same assembly instructions as listed above. Keep in mind that the larger casserole will need a little more time in the oven, so start checking it around 40 minutes. Depending on how densely it’s assembled, it will likely need about 40-50 minutes, or until the center is set and the internal temperature reaches 165°F.

How to Store Leftovers:

This bake is best enjoyed fresh out of the oven, but leftovers can definitely be saved and reheated.

Store: Let the bake cool completely, then cover the baking dish tightly or transfer leftovers to an airtight container. Refrigerate for up to 4 days.

Reheat: Warm in a 325°F oven or air fryer until heated through. The croissants will crisp back up nicely, though the bake may be a little softer than when freshly made.

Freeze: You can freeze individual portions in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

If you’re more into savoury brunch dishes than sweet, this is going to be your new favourite. Tag me on social if you try them out, @britacooks! xx

@britacooks

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