If you are on the lookout for a breakfast dish that sings with buttery richness and delightful flavors, this Buttery Croque Madame Ham and Cheese Breakfast Bake Recipe is absolutely a must-try. This recipe transforms classic French flavors into a cozy, baked morning feast that is both indulgent and comforting. Layers of thick-sliced deli ham, melty gruyere cheese, fluffy biscuits, and creamy eggs come together in a harmonious bake that will have your kitchen smelling like a dreamy Parisian café. It’s the perfect weekend breakfast or brunch dish to share with loved ones, promising to impress without any fuss.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret to nailing the rich, creamy, and savory notes of this bake. Each ingredient plays a vital role—from the creamy milk that brings softness to the custard, to the sharpness of gruyere cheese that melts beautifully, and the flaky biscuits that create a tender, buttery base.
- 2 cups whole milk: Whole milk adds the perfect creaminess and richness to the custard base.
- 1/4 tsp black pepper: Provides a subtle spice that balances the savory elements.
- 3 tbsp Kerrygold unsalted butter: Using a high-quality butter enriches the roux and overall flavor.
- 3 tbsp all-purpose flour: Thickens the béchamel-like sauce to coat the biscuits and ham perfectly.
- 1/4 tsp kosher salt: Brings out the natural flavors without overwhelming the dish.
- 8 oz thick-sliced deli ham: Thick slices ensure meaty bites and hearty texture throughout.
- 4 oz freshly grated gruyere cheese: The star cheese that melts into gooey goodness with a nutty finish.
- 15 oz refrigerated biscuits (Pillsbury preferred): These biscuits add a flaky and buttery foundation that soaks up all the savory custard.
- 6 eggs at room temperature: Essential for a perfectly set and creamy egg custard.
How to Make Buttery Croque Madame Ham and Cheese Breakfast Bake Recipe
Step 1: Prepare the Béchamel-Style Sauce
Start by melting the butter in a medium saucepan over medium heat. Once melted, whisk in the all-purpose flour and cook for about 1 to 2 minutes until it forms a smooth, bubbling roux. Slowly pour in the whole milk, whisking continuously to avoid lumps. Continue cooking for 5 to 7 minutes until the sauce thickens to a creamy consistency. Season with kosher salt and black pepper, then remove from heat and set aside. This luscious sauce is what makes the dish irresistibly rich and ties all the elements together.
Step 2: Prepare the Ham and Cheese
While the sauce thickens, slice your thick-sliced deli ham into manageable pieces if needed. Grate your fresh gruyere cheese, ensuring it’s ready to melt beautifully in the bake. The thick ham chunks will provide a satisfying chew, perfectly complemented by the silky melted cheese.
Step 3: Assemble the Bake
Preheat your oven to 350°F (175°C). In a greased 9×9 inch baking dish, place the refrigerated biscuits evenly across the bottom. Scatter the thick ham pieces on top of the biscuits, followed by an even layer of the grated gruyere. Pour the prepared béchamel sauce gently over the entire dish.
Step 4: Mix and Add the Egg Mixture
In a separate bowl, beat your six eggs until smooth. Pour the eggs evenly over the biscuit, ham, and cheese layers. This egg mixture will soak into the biscuits and cheese, creating the custardy goodness that sets this bake apart. Gently press down with a spatula to make sure everything is well combined but not smashed.
Step 5: Bake Until Golden and Set
Bake the dish in your preheated oven for about 30 minutes or until the top turns a gorgeous golden brown and the center is set but still slightly jiggly. The aroma of baked ham, butter, and cheese will start to fill your kitchen, teasing you with the deliciousness to come.
How to Serve Buttery Croque Madame Ham and Cheese Breakfast Bake Recipe
Garnishes
Sprinkle freshly chopped parsley or chives over the top for a bright, herbal contrast that cuts through the richness. A light dusting of smoked paprika can add a subtle warmth and pop of color, transforming each slice into a feast for the senses.
Side Dishes
This breakfast bake pairs wonderfully with simple sides like fresh fruit salad or a crisp green salad tossed in a light vinaigrette. For a brunch spread, add roasted tomatoes or sautéed mushrooms to round out the meal with juicy and earthy flavors.
Creative Ways to Present
For a fun twist, serve the bake in individual ramekins for perfectly portioned servings that look elegant and inviting. Alternatively, layer the dish in a clear glass casserole to show off the beautiful strata of buttery biscuits, ham, cheese, and custard—it’s almost too pretty to eat!
Make Ahead and Storage
Storing Leftovers
Place any leftover bake in an airtight container and refrigerate for up to 3 days. The flavors tend to deepen with time, making for wonderful next-day breakfasts or hearty snacks.
Freezing
You can freeze the assembled but unbaked dish for up to 1 month. Wrap the baking dish tightly with plastic wrap and foil to prevent freezer burn. When ready, bake directly from frozen, adding 10-15 minutes to the cooking time until hot and bubbly.
Reheating
Reheat individual portions in the oven at 325°F for about 15-20 minutes until warmed through and the cheese melts again. Microwaving is possible but may result in a soggier texture, so the oven is your best bet to retain crispness and flavor.
FAQs
Can I use other cheeses instead of gruyere?
Absolutely! Swiss, Emmental, or even sharp cheddar can work wonderfully if you prefer or can’t find gruyere. Just keep in mind the melting properties and flavor strength to complement the ham.
Is there a way to make this dish vegetarian?
Yes, swap out the ham for sautéed mushrooms, roasted vegetables, or even smoked tofu for a vegetarian-friendly version that still has tons of flavor and texture.
Can I use frozen biscuits instead of refrigerated?
Yes, but make sure to thaw them completely before assembling the bake to ensure even baking and proper absorption of the custard.
What’s the best way to serve this for a big crowd?
Double or triple the recipe and bake in larger casserole dishes or multiple pans. Consider assembling the night before for stress-free morning baking.
Can I add herbs or spices to the dish?
Definitely! Fresh thyme, rosemary, or a pinch of nutmeg in the sauce adds lovely flavor dimension without overpowering the classic croque madame taste.
Final Thoughts
You truly cannot go wrong with this Buttery Croque Madame Ham and Cheese Breakfast Bake Recipe—it’s a fantastic way to bring warmth, richness, and pure comfort to your breakfast table. Whether it’s a special occasion or a weekend treat, this casserole promises smiles and satisfied bellies. Go ahead and give it a whirl—you’re going to wonder why you never made this simple yet decadent dish sooner!
Print
Buttery Croque Madame Ham and Cheese Breakfast Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: French-American
Description
This Buttery Croque Madame Ham and Cheese Breakfast Bake is a decadent and savory breakfast casserole inspired by the classic French croque madame sandwich. It features thick-sliced ham, creamy béchamel sauce made from butter, flour, and whole milk, melted Gruyere cheese, flaky refrigerated biscuits, and rich eggs baked to perfection for a comforting and indulgent morning meal perfect for brunch or weekend breakfast.
Ingredients
Béchamel Sauce
- 2 cups milk (whole milk works best for creaminess)
- 3 tbsp butter (unsalted, preferably Kerrygold for richness)
- 3 tbsp all-purpose flour
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Main Ingredients
- 8 oz thick-sliced deli ham (about 1/4-inch thick slices)
- 4 oz Gruyere cheese (freshly grated preferred for melting)
- 15 oz refrigerated biscuits (such as Pillsbury)
- 6 eggs (room temperature for even cooking)
Instructions
- Prepare the béchamel sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for about 1-2 minutes until smooth and fragrant, but not browned. Slowly add the milk while continuously whisking to avoid lumps. Cook until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Season with kosher salt and black pepper. Remove from heat.
- Prepare the biscuits and ham: Preheat the oven to 375°F (190°C). Cut each refrigerated biscuit into quarters. Arrange the biscuit pieces evenly in a greased 9×13-inch baking dish. Layer the thick slices of ham evenly over the biscuits.
- Add cheese and eggs: Sprinkle the grated Gruyere cheese evenly over the ham and biscuit layers. Crack the eggs over the top, spacing them out so they cook evenly.
- Assemble and bake: Pour the warm béchamel sauce evenly over the entire dish, covering the biscuits, ham, cheese, and eggs. This will create a rich, creamy layer that ties all components together.
- Bake the casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the eggs are set to your liking, the cheese is melted and bubbly, and the biscuits are cooked through and golden brown on the edges.
- Serve: Remove the dish from the oven and let it cool slightly before serving. This bake is perfect enjoyed warm as a hearty breakfast or brunch option.
Notes
- Use whole milk for a creamier béchamel sauce, but you can substitute 2% if needed.
- Allow eggs to come to room temperature before baking for even cooking and better texture.
- If you prefer a crustier top, broil for 2-3 minutes at the end of baking, watching carefully.
- Refrigerated biscuits like Pillsbury are used for convenience but homemade biscuit dough also works well.
- This casserole can be prepared the night before; assemble and refrigerate, then bake fresh in the morning.
- Gruyere cheese melts beautifully and adds a nutty flavor, but Swiss cheese can be substituted if needed.
