Easy Ham and Cheese Croissant Breakfast Bake Step-by-step instructions

Before you start

Before beginning the assembly, ensure the oven is preheated to 350°F (175°C) to allow for an immediate start to the cooking process. Have all ingredients measured and ready, including the ham cubes and shredded cheese.

If using fresh croissants, tear them into consistent pieces and let them sit for a few minutes to slightly dry out, which helps them absorb the custard more efficiently.

Clear your workspace to allow for the assembly of the baking dish, ensuring you have enough room to whisk the custard and distribute the ingredients evenly.

Instructions

Base Assembly

1. 1Prepare the Base
   Preheat your oven to 350°F (175°C). In a large 9x13 inch ceramic baking dish, evenly distribute the torn croissant pieces. Scatter the ham cubes over the croissants to ensure every section has plenty of savory protein.
   Look for The croissants should be spread in an even layer across the bottom of the dish.
   Tip Tear the croissants into uniform pieces to ensure they absorb the custard evenly.

The croissants and ham cubes should be evenly spread across the bottom of the dish, filling the space without being packed too tightly, which ensures the custard can flow between all the pieces for a uniform texture.

Custard Incorporation

2. 2Mix and Pour Custard
   In a medium bowl, whisk together the eggs and Dijon mustard until smooth. Pour this mixture carefully over the croissant and ham base, making sure to moisten all the bread pieces thoroughly. Top the dish with the shredded Colby Jack cheese.
   Look for The custard should be fully absorbed into the bread, and the cheese should cover the top surface evenly.
   Tip Whisk the custard vigorously to ensure the mustard is fully incorporated into the eggs.

The custard should be poured slowly and evenly over the entire surface, ensuring all bread pieces are dampened. The cheese layer should be distributed in a uniform blanket, covering all exposed areas of the croissants.

Final Baking

3. 3Bake to Completion
   Place the baking dish into the preheated oven and bake until the top is golden brown and the edges are bubbling. To ensure the eggs are cooked through, the center must reach an internal temperature of 160°F (71°C). Remove from the oven and allow to rest for 5 minutes before slicing.
   Look for The dish is done when the custard is set and the cheese is melted and bubbling.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Use a digital thermometer inserted into the center to confirm the internal temperature reaches 160°F (71°C).

The bake is ready when the top is vibrant gold, the cheese is bubbling, and the center is firm to the touch. A thermometer should confirm the internal temperature has reached 160°F (71°C) for safety.

Common mistakes

A common mistake is using overly fresh or soft bread, which can result in a soggy texture rather than a pleasant, custardy bite. Ensure the croissant pieces are torn into medium-sized chunks; pieces that are too small may disintegrate.

Another error is failing to whisk the custard thoroughly, which leads to uneven flavor distribution. Finally, do not rush the baking process; removing the dish before the center is set will result in a messy, undercooked interior that lacks the necessary structure for serving.

How to tell it’s done

The breakfast bake is considered done when the egg custard has fully set and is no longer liquid in the center of the dish. The top should be a deep golden brown, and the cheese should be melted, bubbling, and slightly browned at the edges.

Using a food thermometer, check that the center of the bake has reached an internal temperature of 160°F (71°C). Allow the dish to rest for five minutes after removing it from the oven to let the custard firm up, making it easier to slice into clean, neat squares.

• Egg dishes: 160°F (71°C) in the thickest part