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

Scale

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)

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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.