Croissant & Salmon (or Ham) Breakfast Casserole

READY IN: 1hr 10mins
Recipe by CountryLady

This is quick, easy & delicious! Assemble on Saturday night, then pop it into the oven & let it cook while you read the Sunday morning newspaper. The recipe comes from Harrowsmith Country Life.

Top Review by janrylee

This recipe was fabulous! I made it for a brunch for five women and we ate the whole 9 X 13 pan! As one reviewer wrote, next time I will definitely make 2 pans as everyone loved this recipe. The only changes I made was I used shredded pepper jack cheese instead of swiss, and I sauteed onions, mushrooms and fresh asparagus and added into the egg mixture, then let it set overnight. It was beautiful and delicious!

Ingredients Nutrition


  1. Butter a 9 x 13 inch ovenproof dish& set aside.
  2. Slice the croissants in half (as if you were making a sandwich)& reserve the top halves.
  3. Cube the bottom halves& place in a very large mixing bowl.
  4. Mix in the cheese, salmon (or ham)& chives; set aside.
  5. Mix eggs, milk& seasonings in a separate bowl; add to the croissant mixture& combine well.
  6. Spoon into the prepared baking dish.
  7. Arrange the reserved croissant halves on top of the casserole.
  8. Gently press into the egg mixture to ensure that they get moistened.
  9. Bake in a reheated 350F oven for 50 minutes to an hour or until puffed up& golden brown.

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