Description
A savory, cheesy, and smoky breakfast casserole assembled the night before and cooked on a grill using indirect heat. It features flaky croissants, smoked ham, and sharp cheddar cheese, offering a hands-off, stress-free outdoor brunch solution.
Ingredients
- 12–16 butter croissants, cut into 1-inch cubes
- 1.5 cups smoked ham, diced into 1/2-inch cubes
- 2 cups sharp cheddar cheese, shredded from a block
- 8 large eggs, room temperature
- 1.5 cups heavy cream
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Pinch of salt
- Pinch of black pepper
- Butter or cooking spray for greasing
Instructions
- Generously grease a 12-inch deep dish cast iron skillet with butter or cooking spray.
- In a large bowl, toss cubed croissants with diced ham and shredded cheddar cheese.
- Transfer the mixture to the greased skillet, pressing down gently into an even layer.
- Sprinkle smoked paprika and garlic powder evenly over the top.
- Cover the skillet tightly with plastic wrap or a lid and refrigerate overnight (or at least 4 hours).
- The next morning, remove the skillet from the fridge 15 minutes before cooking to take the chill off.
- Prepare the grill for indirect heat, targeting a temperature of 325°F to 350°F.
- In a large bowl, whisk eggs, heavy cream, salt, and pepper until uniform.
- Pour the custard mixture evenly over the bread mixture in the skillet.
- Gently press down on the bread with a spatula to ensure absorption and let sit for 5 minutes.
- Place the skillet on the grill grates over the indirect heat zone and close the lid.
- Cook for 25 minutes, then check the top. If browning too quickly, cover loosely with aluminum foil.
- Continue cooking for another 20-25 minutes until the center is set and edges are golden brown.
- Remove from grill and let rest for 10 minutes before slicing and serving.
Notes
The overnight soak is crucial for the bread to absorb the custard and prevent dry edges. Use fresh croissants rather than frozen for best texture. Keep smoke levels light (applewood or cherry wood) to avoid overpowering the dish. Do not open the grill lid for the first 30 minutes to maintain temperature. Resting for 10 minutes after cooking ensures the custard sets properly for clean slicing.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 28
- Fiber: 1
- Protein: 22
Keywords: grill breakfast, make-ahead brunch, croissant bake, ham and cheese casserole, outdoor cooking, indirect heat grill recipe, smoky breakfast