Here is my favorite croque madame ham and cheese breakfast bake, with a creamy béchamel sauce, flaky refrigerated biscuits, thick-sliced deli ham, melty gruyere cheese, and eggs baked right on top.
This breakfast bake is what I make when I want to feel fancy on a weekend morning without spending hours in the kitchen. It’s got all the flavors of a classic croque madame sandwich but in an easy casserole form that feeds the whole family. Plus, you can prep most of it the night before!
Why You’ll Love This Croque Madame Breakfast Bake
- Classic French flavors made easy – You get all the delicious taste of a traditional croque madame without the hassle of making individual sandwiches. Just assemble everything in one dish and bake.
- Perfect for feeding a crowd – This breakfast bake serves multiple people at once, making it ideal for weekend brunch with family or hosting guests without spending all morning in the kitchen.
- Simple ingredients – Using refrigerated biscuits as a shortcut means you don’t need to make bread from scratch, and the rest are basic staples like ham, eggs, and cheese.
- Ready in under an hour – From start to finish, this dish takes less than an hour to prepare and bake, so you can enjoy a special breakfast without waking up at dawn.
- Impressive presentation – The golden biscuits, melted Gruyere, and perfectly baked eggs make this look like something from a fancy brunch spot, even though it’s simple to make at home.
What Kind of Ham Should I Use?
For this breakfast bake, you’ll want to grab thick-sliced deli ham rather than the paper-thin sandwich variety. The thicker slices hold up better during baking and give you nice, hearty chunks of ham throughout the dish. You can use honey ham, black forest ham, or just plain deli ham – whatever you prefer or have on hand will work great. If you’re at the deli counter, ask them to slice it about 1/4-inch thick, or you can buy pre-packaged thick-cut ham and just chop it into bite-sized pieces.
Options for Substitutions
This breakfast bake is pretty forgiving when it comes to swapping ingredients:
- Gruyere cheese: Gruyere gives this dish its classic French flavor, but it can be pricey. Swiss cheese is a great substitute since it melts similarly and has a comparable taste. You could also use white cheddar or Emmental cheese.
- Thick-sliced deli ham: Any deli ham works here – just chop it up into bite-sized pieces. You can also use leftover holiday ham, Canadian bacon, or even cooked bacon if that’s what you have on hand.
- Refrigerated biscuits: The biscuits are key to this recipe’s texture, so I’d recommend sticking with them. However, if you’re in a bind, you could use croissant dough cut into pieces, though the result will be a bit different.
- Milk: Whole milk works best for a creamy sauce, but 2% milk will do just fine. You can even use half-and-half if you want something richer.
- Butter and flour: These create the base for your sauce (called a roux), so don’t skip them. If you’re out of butter, you can use the same amount of olive oil, though the flavor will be slightly different.
Watch Out for These Mistakes While Baking
The biggest mistake when making this breakfast bake is not cooking your béchamel sauce long enough, which can leave you with a thin, runny sauce instead of a thick, creamy base – keep stirring over medium heat until it coats the back of a spoon before moving on.
Another common error is overcrowding the biscuits in the pan, so make sure to leave a little space between each piece to allow the sauce and cheese to seep through and create those delicious pockets of flavor.
When adding the eggs on top, create small wells in the casserole before cracking them in, and bake just until the whites are set but the yolks are still slightly runny (around 12-15 minutes after adding the eggs) – nobody wants hard, chalky yolks on their croque madame.
Finally, resist the urge to skip letting it rest for 5 minutes after baking, as this helps everything set up and makes serving much cleaner.
What to Serve With Croque Madame Breakfast Bake?
This breakfast bake is pretty hearty on its own, but a simple side salad with mixed greens and a light vinaigrette helps balance out all that cheesy goodness. Fresh fruit like sliced melon, berries, or a fruit salad is always a great choice for breakfast and adds a refreshing contrast to the rich, savory flavors. If you’re feeding a crowd for brunch, consider adding some roasted breakfast potatoes or hash browns on the side, though honestly, the biscuits in this dish are so filling you might not need them. A mimosa or fresh orange juice rounds out the meal perfectly for a weekend brunch vibe.
Storage Instructions
Store: This breakfast bake keeps well in the fridge for up to 3 days in an airtight container. It’s great for meal prep since you can just grab a portion and reheat it for a quick breakfast throughout the week.
Freeze: You can freeze individual portions wrapped tightly in plastic wrap and then placed in a freezer bag for up to 2 months. This makes it super easy to pull out just what you need for a busy morning.
Reheat: Warm it up in the microwave for about 1-2 minutes, or pop it in a 350°F oven for 10-15 minutes until heated through. The oven method will help keep the biscuits from getting too soggy and gives you that nice crispy top again.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Medium |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2000-2200
- Protein: 85-95 g
- Fat: 110-120 g
- Carbohydrates: 150-165 g
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Ingredients
For the bécharmel sauce:
- 2 cups milk (whole milk works best for creaminess)
- 1/4 tsp black pepper
- 3 tbsp butter (I like Kerrygold unsalted for richness)
- 3 tbsp all-purpose flour
- 1/4 tsp kosher salt
For the bake:
- 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 (I use Pillsbury)
For the eggs:
- 6 eggs (room temperature for even cooking)
Step 1: Prepare the Béchamel Sauce Base
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Melt the butter in a medium saucepan over medium heat.
Once melted and foaming, add the flour and whisk constantly for about 1 minute to create a smooth paste (this is called a roux, and it removes the raw flour taste).
Gradually pour in the milk while whisking continuously to avoid lumps.
Continue whisking and let the mixture simmer for 2-3 minutes until it thickens enough to coat the back of a spoon.
Remove from heat, then whisk in the salt and pepper.
I like to taste the sauce at this point and adjust seasoning if needed—a well-seasoned sauce makes the entire dish better.
Step 2: Preheat Oven and Prepare the Baking Dish
- 4 oz gruyere cheese
- 8 oz thick-sliced deli ham
- 15 oz refrigerated biscuits
Heat your oven to 350°F and spray a 9×13 inch baking dish with cooking spray.
While the oven preheats, prepare your mise en place: grate the Gruyere cheese if it’s a block (freshly grated melts much better than pre-shredded), cut the ham into roughly 2-inch pieces, and cut each biscuit into 6 pieces.
Having everything ready before assembly makes the layering process smooth and efficient.
Step 3: Layer the Bake Components
- béchamel sauce from Step 1
- 4 oz ham pieces
- 7.5 oz biscuit pieces
- 2 oz gruyere cheese
Pour the béchamel sauce from Step 1 into the prepared baking dish, spreading it evenly across the bottom.
Scatter half of the ham pieces over the sauce, then distribute half of the biscuit pieces in an even layer over the ham.
Sprinkle half of the grated Gruyere over this layer.
Top with the remaining biscuit pieces, spreading them out so they’re not too tightly packed (they need room to rise).
This layering technique ensures every bite has sauce, ham, and cheese distributed throughout.
Step 4: First Bake and Create Egg Wells
- 2 oz gruyere cheese
Bake the assembled dish for 20 minutes until the biscuits are lightly golden but not fully cooked.
Remove the pan from the oven (keep it at 350°F).
Using the back of a spoon, gently press down and create 6 wells in the biscuit layer, spacing them evenly—these wells will hold your eggs and prevent them from rolling around.
Sprinkle the remaining Gruyere cheese into the wells and over the top of the dish.
Step 5: Add Eggs and Final Bake
- 6 eggs
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Crack one egg into each well, being gentle so the yolks stay intact.
Season the eggs lightly with salt and pepper.
Return the pan to the 350°F oven and bake for 10-15 minutes, until the biscuits are deep golden brown and the eggs are cooked to your preference—the whites should be set while the yolks can range from runny to firm depending on how long they bake.
I prefer pulling it out when the yolks still jiggle slightly for that classic runny-yolk breakfast experience, but cook to your liking.
Buttery Croque Madame Ham and Cheese Breakfast Bake
Ingredients
For the bécharmel sauce:
- 2 cups milk (whole milk works best for creaminess)
- 1/4 tsp black pepper
- 3 tbsp butter (I like Kerrygold unsalted for richness)
- 3 tbsp all-purpose flour
- 1/4 tsp kosher salt
For the bake:
- 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 (I use Pillsbury)
For the eggs:
- 6 eggs (room temperature for even cooking)
Instructions
- Melt the butter in a medium saucepan over medium heat. Once melted and foaming, add the flour and whisk constantly for about 1 minute to create a smooth paste (this is called a roux, and it removes the raw flour taste). Gradually pour in the milk while whisking continuously to avoid lumps. Continue whisking and let the mixture simmer for 2-3 minutes until it thickens enough to coat the back of a spoon. Remove from heat, then whisk in the salt and pepper. I like to taste the sauce at this point and adjust seasoning if needed—a well-seasoned sauce makes the entire dish better.
- Heat your oven to 350°F and spray a 9x13 inch baking dish with cooking spray. While the oven preheats, prepare your mise en place: grate the Gruyere cheese if it's a block (freshly grated melts much better than pre-shredded), cut the ham into roughly 2-inch pieces, and cut each biscuit into 6 pieces. Having everything ready before assembly makes the layering process smooth and efficient.
- Pour the béchamel sauce from Step 1 into the prepared baking dish, spreading it evenly across the bottom. Scatter half of the ham pieces over the sauce, then distribute half of the biscuit pieces in an even layer over the ham. Sprinkle half of the grated Gruyere over this layer. Top with the remaining biscuit pieces, spreading them out so they're not too tightly packed (they need room to rise). This layering technique ensures every bite has sauce, ham, and cheese distributed throughout.
- Bake the assembled dish for 20 minutes until the biscuits are lightly golden but not fully cooked. Remove the pan from the oven (keep it at 350°F). Using the back of a spoon, gently press down and create 6 wells in the biscuit layer, spacing them evenly—these wells will hold your eggs and prevent them from rolling around. Sprinkle the remaining Gruyere cheese into the wells and over the top of the dish.
- Crack one egg into each well, being gentle so the yolks stay intact. Season the eggs lightly with salt and pepper. Return the pan to the 350°F oven and bake for 10-15 minutes, until the biscuits are deep golden brown and the eggs are cooked to your preference—the whites should be set while the yolks can range from runny to firm depending on how long they bake. I prefer pulling it out when the yolks still jiggle slightly for that classic runny-yolk breakfast experience, but cook to your liking.
