Gosh! This was delicious!! We had overnight guests and needed to rush out the door to an NFL game this morning. I prepped everything early yesterday afternoon and popped it in the oven after coffee. Served it with a fruit salad. Rave reviews from the friends and my husband now wants to propose to you. He is a sucker for ham and cheese, but the Dijon sent him over the moon!
Thank you, Maria. I will make this again and again 🙂

Nice! Thanks for stopping by Toni.

My family loved it and asked me to add it to my favorites file.

It should be fine as long as all of the bread got soaked in the egg mixture.

You are so welcome Wendy! Thanks for stopping by.

Oh wow! this is wonderful. I was in the mood for something like this. The saltiness of the ham with the croissant and eggs. the touch of mustard was inspired! I’m making a list of stuff for the holidays and this is a must. I think I would like to try freezing a batch just to see how it changes when reheated! I’m thinking sautee mushrooms might be good in this also! Bet I could use croissants left over from dinner as well. Thanks so much for this.

It uses already made croissants from the bakery section.

If you want to bake this ahead of time and then freeze, let the casserole cool completely, then cover it tightly with plastic wrap and/or foil. Pop it in the freezer for up to 4 months. To reheat, thaw overnight in the fridge then bake at the same temperature as called for in the recipe until it’s hot in the middle. You might want to leave it covered with foil so as not to brown the top too much.