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Easy Overnight Croissant Strata Recipe with Ham Gruyere and Asparagus for Perfect Breakfast

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A simple and delicious overnight croissant strata layered with ham, Gruyere cheese, and asparagus, perfect for an effortless and comforting breakfast or brunch.

Ingredients

Scale
  • 4 large croissants, torn into bite-sized pieces (day-old works best to soak up custard)
  • 8 large eggs, room temperature
  • 2 cups whole milk (or half-and-half for richer custard)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 cup cooked ham, diced
  • 1 cup Gruyere cheese, shredded
  • 1 cup asparagus, trimmed and cut into 1-inch pieces (blanched or lightly steamed)

Instructions

  1. Bring a pot of salted water to a boil. Blanch asparagus pieces for 2-3 minutes until bright green and just tender. Drain and rinse under cold water to stop cooking. Set aside.
  2. In a large bowl, whisk together 8 large eggs and 2 cups of whole milk (or half-and-half). Add 1 teaspoon Dijon mustard, 1 teaspoon thyme, and season generously with salt and freshly ground black pepper. Whisk until fully combined and slightly frothy, about 1-2 minutes.
  3. Tear croissants into bite-sized chunks and spread evenly in the 9×13-inch baking dish. Scatter diced ham, shredded Gruyere, and blanched asparagus evenly over the croissants.
  4. Slowly pour the egg mixture over the croissant mixture, pressing down gently with a spatula or your hands to help the bread soak up the custard. Cover the dish tightly with plastic wrap or foil.
  5. Let the strata sit in the fridge for at least 8 hours or overnight.
  6. Remove the dish from the fridge about 30 minutes before baking to take off the chill. Preheat your oven to 350°F (175°C). Bake uncovered for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
  7. Let the strata cool for 10 minutes before slicing and serving.

Notes

Use day-old croissants for best custard absorption. Let eggs and milk come to room temperature before mixing. Cover tightly while soaking overnight to prevent drying out or fridge odors. If top browns too fast, tent with foil. For a cheesy crust, sprinkle extra Gruyere on top before baking. Vegetarian and dairy-free adaptations are possible.

Nutrition

Keywords: croissant strata, overnight strata, ham and cheese strata, breakfast casserole, brunch recipe, Gruyere cheese, asparagus, easy breakfast, make-ahead breakfast

Find it online: https://elvafood.com/easy-overnight-croissant-strata-recipe-with-ham-gruyere-and-asparagus-for-perfect-breakfast/