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overhead shot of a turkey and cheese croissant bake served in a casserole dish

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Turkey and Cheese Croissant Bake

Recipe by Eric Jones

Turkey and Cheese Croissant Bake is an elevated comfort food—a savory, buttery, bread-pudding-style masterpiece that turns “leftovers” and staple ingredients into a gourmet brunch.

  • Yield8 1x

Ingredients

Units Scale
  • 6-8 day-old croissants
  • 8 oz turkey deli meat
  • 4 large eggs
  • 1 1/2 cup half and half
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp fresh rosemary or thyme
  • 1 cup gruyere cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1 yellow onion
  • 4 tbsp butter
Honey butter herb glaze:
  • 1/4 cup butter
  • 1/4 cup honey
  • 1/2 tbsp chives

Instructions

  1. Tear the croissants into large chunks and cut the turkey deli meat into large pieces. Set aside.
  2. Melt the butter in a nonstick skillet on medium heat. Once the butter is foamy, add the chopped onions and saute for 2-3 minutes until the onions are soft and translucent. Set aside.
  3. Combine the half and half, eggs, rosemary, salt, and pepper. Whisk (paid link) until combined. Set aside.
  4. Grease a 9×13 casserole dish (paid link) with butter or nonstick spray. Place half of the croissants into the dish. Top with half of the turkey, half of the shredded cheeses (adding the deli meat and cheese into the spaces), and all the sautéed onions. Top with the remaining croissants, turkey, and cheese.
  5. Pour the custard over the layered ingredients and press the croissants into the mix. Let it soak for 30 minutes (or refrigerate overnight*). Preheat the oven to 350 degrees.
  6. In a bowl, mix the honey, butter, and chives together. When you are ready to bake the casserole, drizzle the glaze over the ingredients.
  7. Bake for 35-40 minutes, until the tops of the croissants are golden brown. If the croissants are browning too quickly, you can cover them with aluminum foil. Allow to cool for 10 minutes and serve.

 

Equipment

(paid link)

Notes

If your croissants are fresh off the bakery shelf, they will dissolve into mush when you add the custard. If you don’t have time to let them sit out overnight, toast them. Cut them into halves or thirds and pop them in a 350-degree oven for 5–8 minutes, until they feel slightly firm and dried out. This ensures they “drink” the custard rather than drowning in it.

Once you’ve layered your croissants, turkey, and cheese, and poured the custard over, let it sit. For a quick approach, let it rest at least 20–30 minutes at room temperature. If you are making this ahead of time, assemble it the night before, cover it, and refrigerate it until you are ready to bake.

  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://dudethatcookz.com/turkey-and-cheese-croissant-bake/