Generous pieces of croissant bake with folded ham and Swiss cheese in a tender, set egg custard. The uneven top turns golden while the interior stays soft enough to scoop from the dish.

A short soak helps the croissants absorb the custard; there is no need to refrigerate the casserole overnight. Because the exposed tops can brown before the middle finishes cooking, use the set center—not the color or the clock alone—to judge when it is done.

Ingredients for Ham and Cheese Croissant Breakfast Casserole

• 1 tablespoon unsalted butter, for the dish
• 8 large croissants, about 1 pound (450g), preferably day-old
• 8 ounces cooked ham (225g), thinly sliced or chopped
• 2 cups shredded Swiss cheese (200g), divided
• 8 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 1/2 teaspoon kosher salt, or less to taste
• 1/4 teaspoon black pepper

Day-old croissants hold up well during the soak, but fresh ones work too. Season the custard lightly because the ham and Swiss already contain salt.

How to Make Ham and Cheese Croissant Breakfast Casserole

1. Prepare the dish: Preheat the oven to 350°F (175°C). Butter a 9-by-13-inch baking dish. Tear the croissants into generous, irregular pieces and arrange them loosely in the dish, leaving some flaky tops exposed.
2. Add the ham and cheese: Tuck most of the ham and about half the Swiss between the croissant pieces. Leave a few folded pieces of ham visible near the top, and reserve the remaining cheese.
3. Add the custard: Whisk the eggs, milk, cream, Dijon, salt, and pepper until combined. Pour evenly over the croissants. Gently press down pieces that sit above the liquid, checking the edges for dry spots.
4. Soak: Let the casserole stand for 20 to 30 minutes. The croissants should look moistened, not completely submerged.
5. Bake covered: Sprinkle the reserved Swiss over the top. Cover loosely with foil, keeping it off the croissants, and bake for 20 to 25 minutes.
6. Uncover and finish: Remove the foil and bake for about 20 to 30 minutes more, until the tops are golden and the center is set. Start checking around 40 minutes total; expect about 45 to 55 minutes for the bake, though a chilled casserole may take longer. If the top darkens before the center sets, loosely replace the foil and continue baking.
7. Rest and serve: Let the casserole rest for 10 minutes so the custard settles and portions hold together more easily. Serve warm from the baking dish.

How to Tell When the Center Is Done

Gently move the dish: a slight jiggle in the very middle is fine, but the custard should not slosh. A knife inserted near the center should not show loose liquid egg. If the top is browned but the middle is still fluid, cover loosely with foil and keep baking in short increments.

If using an instant-read thermometer, 160°F (70°C) at the center is a general food-safety reference for egg dishes.

Make-Ahead Instructions

For the make-ahead option, cover the casserole after adding the custard and refrigerate it for up to about 8 hours. Add the reserved cheese just before baking. Bake directly from chilled, allowing extra time as needed for the center to set.

How to Store and Reheat Leftovers

Cool leftovers, then refrigerate them in a covered container for up to 3 days. Reheat individual portions in a 300°F (150°C) oven until warmed through. A microwave is quicker but may soften the croissants.

Freezing is also an option, though the guidance is limited. Cool the casserole completely, wrap it tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat at 350°F until heated through.

Nutrition

Approximate nutrition per serving, based on 8 servings: 535 calories, 25g protein, 34g fat, and 30g carbohydrates. Per 100g: 250 calories, 12g protein, 16g fat, and 14g carbohydrates. Values will vary with the croissants, ham, and cheese used.

These 24 deviled egg halves each hold a tall, spinach-green filling piped into a miniature tree. A large open-star tip creates ruffled branches, while red bell pepper pieces and a small yellow pepper star finish each one.

The trees need filling thick enough to hold its ridges and egg whites steady enough to support them. Cool and squeeze the cooked spinach before blending it with the yolks, and flatten the underside of any egg half that rocks.

Ingredients for Christmas Tree Deviled Eggs

• 12 large eggs
• 5 ounces fresh spinach (140g)
• 1 tablespoon unsalted butter
• 1 small garlic clove, minced
• 1/2 cup mayonnaise (110g)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt, or to taste
• 1/8 teaspoon black pepper
• 1 large yellow bell pepper, for small star toppers
• 1/2 medium red bell pepper, finely diced (75g)

How to Make Christmas Tree Deviled Eggs

1. Cook and cool the eggs: Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a boil over high heat, then cover, remove from the heat, and let stand for 10 to 12 minutes. Transfer the eggs to an ice bath and let cool before peeling.
2. Cook the spinach: Melt the butter in a small skillet over medium heat. Add the garlic and spinach; stir for 2 to 3 minutes, until the spinach wilts and the garlic is fragrant but not browned. Cool completely, then squeeze out excess moisture.
3. Prepare the egg whites: Peel and halve the eggs lengthwise. The yolks should be firm and fully set. Put them in a blender or food processor. If an egg-white half rocks, trim a very thin slice from its rounded underside so it sits flat.
4. Blend the filling: Add the cooled spinach mixture, mayonnaise, Dijon, salt, and black pepper to the yolks. Blend until smooth, scraping down the sides as needed. The filling should hold a soft peak without noticeable yolk lumps or long spinach strands.
5. Prepare to pipe: If the filling is too soft to hold a ridge, refrigerate it for about 20 minutes. Cut 24 small stars from the yellow pepper and finely dice the red pepper.
6. Pipe the trees: Fit a piping bag with a large open-star tip. Starting in each yolk cavity, pipe the filling upward in a tight spiral, making a tall tree with a wider base, narrow top, and visible ridges. Keep filling chilled when you are not piping. A food-safe bag with a corner snipped off can also work, though it will make less distinct ridges.
7. Decorate and chill: Gently place small red pepper pieces on the ridges, then set one yellow pepper star on top of each tree. Arrange the eggs on a platter or board and refrigerate, covered, until serving.

How to Keep the Filling Pipeable

Spinach that is still warm or dripping wet can loosen the filling, causing tall trees to slump. Squeeze it well after it cools, and blend thoroughly so spinach strands do not clog the star tip. If the smooth filling still will not hold its ridges, chill it before piping rather than trying to build taller trees with soft filling.

Make-Ahead and Storage

For the freshest-looking ridges and pepper decorations, serve the eggs the day they are assembled. The cooked eggs and filling can be kept covered and refrigerated separately, then piped and decorated closer to serving.

Keep assembled eggs covered in an airtight container in the refrigerator for up to 2 days; the decorations and piping may look less fresh over time. Serve cold. Freezing is not recommended because the whites may become rubbery and the filling may separate.

Nutrition

Approximate nutrition per deviled egg half, based on 24 halves: 75 calories, 4g protein, 6g fat, and 1g carbohydrates. Per 100g: approximately 190 calories, 9g protein, 16g fat, and 3g carbohydrates. Values vary with the ingredients and the amount of pepper used for decoration.

These are same-day sourdough discard waffles, not an overnight project. The discard adds a light tang and improves browning, not an aggressive sour flavor. You get crisp edges, a tender middle, and enough structure to hold butter and syrup without going limp.

Why These Stay Crisp Instead of Steaming Soft

• The discard adds acidity, which helps the waffles brown more deeply and gives them more flavor than a standard batter.
• A short 5-minute rest thickens the batter just enough to help the waffles set with better ridges and less trapped steam.
• Melted butter adds richness, but it needs to be warm rather than hot so it blends in smoothly without affecting the eggs.
• The real key is cooking for color, not just for time. Deep golden waffles stay crisp much better than pale ones that still hold too much steam inside.

Ingredients for Sourdough Discard Waffles

• 1 cup sourdough discard (240g)
• 1 1/2 cups all-purpose flour (180g)
• 1 tablespoon granulated sugar (10g)
• 1 tablespoon baking powder (10g)
• 1/2 teaspoon kosher salt
• 2 large eggs (100g)
• 1 1/4 cups milk (300g)
• 6 tablespoons unsalted butter, melted and slightly cooled (85g)
• 1 teaspoon vanilla extract

Vanilla does more than make these smell sweeter. In a fairly simple batter like this, a 👉good vanilla with a clean flavor comes through more than you might expect. If I’m adding cinnamon at the table or in whipped butter for serving, I usually use a softer 👉Ceylon cinnamon because it gives warmth without overpowering the tang of the discard.

What Kind of Discard Works Best

Unfed discard from the fridge or room-temperature discard both work well here. Cold discard may make the batter feel a little stiffer at first, but it smooths out once mixed. Older discard usually tastes a little tangier and can brown faster because of the extra acidity.

Active starter works too. The waffles may taste a little lighter and less tangy, but the texture stays good and you do not need to change the method.

How to make sourdough discard waffles

Mix the batter without overworking it

1. Preheat your waffle iron fully. If it has a ready light, wait for it, then give it another 1 minute so the plates are actually hot all the way through.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, whisk the sourdough discard, eggs, milk, melted butter, and vanilla until smooth. The butter should feel warm, not hot.
4. Pour the wet mixture into the dry ingredients and stir just until no dry streaks remain. A few small lumps are fine. If you mix until the batter is completely smooth, the waffles usually lose some lift and eat a little tougher.

Rest the batter for better texture

Let the batter sit for 5 minutes. It should look thicker than pancake batter and mound slightly before settling. If it still looks thin and runny, the waffles will spread too much and steam more than they crisp.

Cook until deep golden and crisp

1. Lightly grease the waffle iron if needed. Add enough batter to spread close to the edges once the lid closes, but not so much that it runs out the sides. For many Belgian-style irons, that’s about 1/2 to 3/4 cup, but your machine matters more than the measuring cup.
2. Cook for 4 to 6 minutes, depending on your waffle iron, until the steam drops off noticeably and the waffle is deep golden brown. If it’s pale, it usually isn’t crisp yet.
3. If the waffle resists when you try to lift it, close the iron and give it another 30 to 60 seconds. A properly cooked waffle releases much more cleanly.
4. Transfer finished waffles to a wire rack, not a plate. A plate traps steam underneath and softens the bottom fast.
5. If you’re cooking in batches, hold the waffles in a 200°F oven directly on the rack or on a sheet pan fitted with a rack.

These waffles are especially good with a warm Honey Cinnamon Latte if you’re putting together a weekend breakfast.

Tips for crisp sourdough discard waffles

• Get the waffle iron fully hot before the batter goes in. If the iron is underheated, the batter steams before it sets, which is one of the fastest ways to lose crisp edges.
• Do not stack hot waffles. Even well-cooked waffles soften quickly once steam gets trapped between them, so keep them in a single layer on a rack.
• Cook for color, not just for time. Different machines run differently, so look for deep golden ridges and a noticeable drop in steam rather than relying only on the clock.

If you’re trying to use up a jar of starter throughout the week, these Sourdough Discard English Muffins are another easy breakfast recipe to make.

Sourdough discard waffles variations

Buttermilk sourdough discard waffles

Replace the milk with 1 1/4 cups buttermilk (300g). The batter will taste a little sharper, and the interior will be slightly softer. Keep the iron fully heated and cook until the outside is well browned so the edges still crisp properly.

Egg-free sourdough discard waffles

Replace the 2 eggs with 2 flax eggs. For each flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for 5 to 10 minutes before adding it to the batter. The waffles won’t be quite as airy, and they usually need an extra 1 minute in the iron to crisp properly.

For a sweeter way to use the rest of your starter, these Sourdough Discard Brownies are a good baking project for later.

Storage, freezing, and reheating

Refrigerate leftover waffles in an airtight container for up to 3 days.

For longer storage, freeze them in a single layer first, then transfer them to a freezer bag or container for up to 2 months. Put parchment between layers if needed.

Reheat in a toaster or 350°F oven until hot and crisp again, about 5 to 8 minutes from the fridge or a little longer from frozen. Microwaving will warm them, but the crust stays soft.

Sourdough discard waffles FAQ

Can I make these sourdough discard waffles without an overnight rest?

Yes. This recipe is built for the same day. The only rest is 5 minutes, and that’s for batter texture, not fermentation.

Why did my sourdough waffles turn out soft instead of crispy?

Usually it’s one of three things: the iron wasn’t hot enough, the batter was too thin, or the waffles came out before they were deeply browned. Putting them on a plate instead of a rack can soften them too.

Can I use sourdough discard straight from the fridge?

Yes. Cold discard works well here. It may make the batter feel a little thicker at first, but once mixed, it cooks normally.

Can I freeze cooked sourdough discard waffles and reheat them later?

Yes. They freeze well. Reheat them straight from frozen in the toaster or oven until the outside feels dry and crisp again.

Can I use buttermilk instead of regular milk in this recipe?

Yes. Swap it in 1:1. Expect a little more tang and slightly softer centers, so give them full time in the iron.

Nutrition

• Serving size: approximately 1 waffle, or 1/6 of the total recipe
• Calories: 296 kcal
• Protein: 8g
• Fat: 14g
• Carbohydrates: 34g
• Per 100g: Calories: 257 kcal, Protein: 7g, Fat: 12g, Carbohydrates: 29g.

These nutritional values are approximate and can vary based on the specific ingredients and brands used.

When it comes out right, the casserole slices cleanly, the center stays soft, and the hash browns give it enough structure that it does not feel like plain baked eggs. You also avoid the usual problems here: greasy edges, bland eggs, and a wet middle.

A Few Details That Keep This From Turning Watery

• Drying the hash browns well keeps the potato layer from releasing water into the eggs as it bakes.
• Using fully crisp bacon gives you better texture after the second bake.
• Sharp cheddar holds its flavor against the eggs and potatoes better than mild cheddar.
• The egg-to-milk ratio keeps the center soft and custardy without turning loose.

If you’re feeding a holiday crowd and want a second hearty brunch option, this Biscuits and Gravy Breakfast Casserole is another make-ahead favorite.

Ingredients for Crack Breakfast Casserole with Hash Browns

• 1 bag frozen shredded hash browns (600g), thawed
• 12 slices bacon (340g)
• 10 large eggs (500g without shells)
• 2 cups whole milk (480g)
• 2 cups sharp cheddar cheese (225g), shredded
• 4 green onions (60g), thinly sliced
• 1 package ranch seasoning mix (30g)
• 2 tablespoons melted butter
• 1/2 teaspoon black pepper
• nonstick cooking spray

How to Make Crack Breakfast Casserole

Step 1: Dry the Hash Browns and Crisp the Bacon

1. Heat the oven to 375°F. Grease a 9×13-inch baking dish.
2. Cook the bacon in a skillet or on a sheet pan until fully crisp. Don’t stop at chewy bacon here; it will soften again in the casserole. Drain on paper towels, then chop.
3. Pat the thawed hash browns with clean towels until they no longer leave visible moisture behind. This matters more than people think.
4. Toss the hash browns with melted butter and spread them evenly in the baking dish, reaching all the way into the corners. Keep the layer loose and even rather than pressing it into dense mounds.

Step 2: Whisk the Egg Mixture Until Smooth

1. In a large bowl, whisk together the eggs, milk, ranch seasoning, and black pepper until no clear streaks of egg white remain.
2. Stir in about half of the cheddar, half of the bacon, and half of the green onions.

Step 3: Layer the Hash Browns, Bacon, Cheese, and Green Onions

1. Pour the egg mixture evenly over the hash browns. Tap the baking dish lightly on the counter once or twice so the liquid settles into the potato layer.
2. Scatter the remaining bacon, cheddar, and green onions over the top. The cheese on top gives you browned patches; the cheese mixed into the eggs keeps the interior richer and more evenly flavored.

Step 4: Bake Until Just Set in the Center

1. Bake for 40 to 50 minutes. Start checking around 40 minutes, especially if you’re using a metal pan.
2. The casserole is done when the edges are set and lightly puffed, the top has golden spots, and the center has only the slightest wobble. It should not show any liquid movement. If you check with a thermometer, the center should read 160°F.
3. Let it rest for 10 minutes before slicing. That short rest helps the eggs finish setting so you get cleaner squares instead of loose scoops.

If you love the bacon-and-cheese flavor here but need something faster for weekdays, try this Quick and Cheesy Breakfast Quesadilla.

Tips for a Casserole That’s Creamy, Not Soggy

• Thaw frozen hash browns completely before using them. Cold centers and surface frost add extra water.
• Dry the hash browns aggressively. If the towel is still getting wet, keep going.
• Use freshly shredded cheddar if possible. Pre-shredded cheese works, but fresh melts more smoothly.
• Don’t undercook the bacon. Soft bacon sheds fat and loses texture during baking.
• Pull the casserole when the center is just set. Overbaked eggs turn firm and slightly rubbery.

Make-Ahead and Overnight Instructions

You can assemble this overnight breakfast casserole the night before.

Build the casserole as directed, cover, and refrigerate for up to 12 hours. When baking straight from the fridge, expect the casserole to need 50 to 60 minutes depending on how cold it is and what kind of dish you’re using.

If the top starts browning too quickly before the center is set, lay a piece of foil over it loosely for the last part of baking.

For a sweet brunch side that pairs well with this savory casserole, these Protein Blueberry Muffins round out the menu nicely.

How to Store, Freeze, and Reheat

• Refrigerate leftovers in a covered container for up to 4 days.
• To reheat a slice, microwave it in short bursts until hot. For better texture, reheat in a 325°F oven, covered loosely with foil, until warmed through.
• To freeze, cool the casserole completely, cut into portions, and wrap well. Freeze for up to 2 months. Thaw in the refrigerator before reheating for the most even texture.

Crack Breakfast Casserole Variations

Sausage Breakfast Casserole Variation

Replace the bacon with 1 pound breakfast sausage (450g). Brown it fully, break it into small pieces, and drain off the fat before adding it to the casserole.

This version is a little richer and more savory than the bacon version. If your sausage is heavily seasoned or salty, reduce the ranch mix slightly so the casserole doesn’t taste over-seasoned.

Cream Cheese Breakfast Casserole Variation

• Add 8 ounces cream cheese (225g), cut into small cubes.
• Scatter the cubes across the casserole with the cheese and bacon so they soften into the eggs as it bakes. This gives the center a thicker, richer texture with soft cream cheese pockets throughout. If you use cream cheese, keep the cheddar at 1 1/2 cups (170g) so the casserole doesn’t get too heavy.