Mouthwatering Croque Madame Ham and Cheese Breakfast Bake

Here is my favorite croque madame breakfast bake recipe, with a creamy cheese sauce, layers of buttery biscuits, deli ham, Gruyere, and perfectly baked eggs on top.

This breakfast bake is what I make when I want to turn a classic French sandwich into something the whole family can enjoy together. I love that you can prep most of it the night before and just pop it in the oven in the morning. Plus, who doesn’t love a runny egg yolk mixed into cheesy, buttery goodness?

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 stuff. The thicker slices hold up better during baking and give you nice, meaty chunks throughout the dish. You can use any variety you like – honey ham, black forest, or just plain deli ham all work great here. If you’re at the deli counter, ask them to slice it about 1/4-inch thick, or you can grab a pre-packaged container of thick-cut ham cubes to save yourself some chopping time.

Options for Substitutions

This breakfast bake is pretty forgiving when it comes to swaps:

• Gruyere cheese: Gruyere can be pricey, so feel free to use Swiss cheese, which has a similar nutty flavor. Fontina or even sharp white cheddar work well too if that’s what you have on hand.
• Thick-sliced deli ham: Any deli ham works here – just chop it into bite-sized pieces. You could also use leftover holiday ham, Canadian bacon, or even cooked bacon if you want a smokier flavor.
• 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 for a richer, flakier result.
• Milk: Whole milk gives the best creamy texture, but 2% works fine. You can also use half-and-half for an extra rich sauce.
• Butter and flour: These create the base for your sauce (called a roux), so they’re pretty essential. Just make sure to cook them together for a minute or two before adding the milk to avoid a raw flour taste.

Watch Out for These Mistakes While Baking

The biggest mistake when making this breakfast bake is not cooking your béchamel sauce (the butter, flour, and milk mixture) long enough – it needs at least 3-4 minutes of constant stirring after it thickens to cook out the raw flour taste that can ruin your dish.

Another common error is overcrowding the biscuits in the pan, which prevents them from baking evenly and can leave you with doughy centers, so make sure to leave a little space between each piece.

When adding the eggs on top, create small wells in the casserole so they stay in place rather than sliding off, and aim to bake until the whites are just set but the yolks are still slightly runny for that classic croque madame experience.

Finally, don’t skip letting the casserole rest for 5-10 minutes after baking, as this allows the sauce to thicken up and makes serving much cleaner and easier.

What to Serve With Croque Madame Breakfast Bake?

This breakfast bake is pretty hearty on its own, but a simple green salad with a light vinaigrette helps balance out all that cheesy goodness. I love serving it with fresh fruit like berries or sliced melon on the side, which adds a nice refreshing contrast to the rich, savory flavors. If you’re feeding a crowd for brunch, consider adding some roasted asparagus or sautéed spinach to round out the meal. A cup of strong coffee or fresh orange juice is really all you need to complete this breakfast spread.

Storage Instructions

Store: This breakfast bake keeps well in the fridge for up to 3 days in an airtight container. It’s great for making ahead on Sunday and having easy breakfasts ready throughout the week. Just be aware that the eggs might get a bit firmer after storing, but the flavors are still delicious.

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 convenient to grab a quick breakfast when you’re running late in the morning.

Reheat: Warm it up in the oven at 350°F for about 15 minutes until heated through, or microwave individual portions for 1-2 minutes. The oven method works best for keeping the biscuits from getting too soft, but the microwave is fine when you’re in a hurry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 95-110 g
• Fat: 120-135 g
• Carbohydrates: 155-170 g

Ingredients

For the béchamel sauce:

• 3 tbsp all-purpose flour
• 3 tbsp butter (unsalted, for richest flavor)
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups milk (whole milk for creamier sauce)

For the bake:

• 8 oz deli ham (thinly sliced, about 1/4-inch thick)
• 4 oz Gruyere cheese (freshly grated for better melting)
• 6 eggs (room temperature, about 70°F)
• 15 oz refrigerated biscuits (thawed if frozen)

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 saucepan over medium heat.

Once foaming, add the flour and whisk constantly for about 1 minute to create a roux—this cooks out the raw flour taste and ensures a smooth sauce.

Gradually pour in the milk while whisking continuously to prevent lumps from forming.

Continue whisking as the mixture simmers for 2 to 3 minutes until it thickens enough to coat the back of a spoon.

Remove from heat and season with salt and pepper.

I like to strain my béchamel through a fine-mesh sieve if any lumps form—it ensures silky smoothness in every bite.

Step 2: Preheat Oven and Prepare the Baking Dish

• 15 oz refrigerated biscuits

Preheat your oven to 350°F.

While it heats, spray a 9×13-inch baking dish (or similar 3-quart capacity) with cooking spray to prevent sticking.

Have all your ingredients prepped and ready—cut the ham into appropriate pieces, grate the Gruyere cheese if not already done, and cut each biscuit into 6 pieces.

This mise en place ensures you can work efficiently once assembly begins.

Step 3: Layer the Base and First Half of Biscuits

• béchamel sauce from Step 1
• 8 oz deli ham
• 15 oz refrigerated biscuits, cut into 6 pieces each
• 4 oz Gruyere cheese

Pour the warm béchamel sauce from Step 1 into the prepared baking dish and spread evenly across the bottom.

Scatter half of the ham pieces over the sauce, distributing them as evenly as possible.

Spread half of the cut biscuit pieces in a single layer over the ham.

Top this layer with the remaining ham pieces and half of the grated Gruyere cheese.

Finally, arrange the remaining biscuit pieces on top, pressing down gently so they settle into the sauce and absorb the flavors.

This layering technique creates pockets of texture and ensures the ham and cheese are distributed throughout.

Step 4: Bake Until Biscuits Set

Place the assembled baking dish in the preheated 350°F oven and bake for 20 minutes.

The biscuits will begin to set and rise, and the sauce will bubble around the edges.

This initial baking time allows the base to firm up before you add the eggs, which is essential so the eggs don’t sink to the bottom.

Step 5: Add Eggs and Finish Baking

• remaining Gruyere cheese from Step 3
• 6 eggs

Remove the baking dish from the oven carefully.

Using the back of a spoon, gently press down to create 6 wells distributed evenly across the top of the biscuit mixture—space them in a 2×3 grid pattern.

Scatter the remaining Gruyere cheese into and around these wells.

Crack one egg into each well, being careful not to break the yolk if you prefer them runny (I crack them into a small cup first, which gives me more control and prevents shell fragments).

Return the dish to the 350°F oven and bake for 10 to 15 minutes, depending on how you like your eggs—start checking at 10 minutes for runny yolks, or go the full 15 minutes for more set eggs.

Season the baked eggs with a pinch of salt and pepper just before serving.

Mouthwatering Croque Madame Ham and Cheese Breakfast Bake

Delicious Mouthwatering Croque Madame Ham and Cheese Breakfast Bake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 6 servings

Calories 2200 kcal

Ingredients

  

For the béchamel sauce:

• 3 tbsp all-purpose flour
• 3 tbsp butter (unsalted, for richest flavor)
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups milk (whole milk for creamier sauce)

For the bake:

• 8 oz deli ham (thinly sliced, about 1/4-inch thick)
• 4 oz Gruyere cheese (freshly grated for better melting)
• 6 eggs (room temperature, about 70°F)
• 15 oz refrigerated biscuits (thawed if frozen)

Instructions

 

• Melt the butter in a saucepan over medium heat. Once foaming, add the flour and whisk constantly for about 1 minute to create a roux—this cooks out the raw flour taste and ensures a smooth sauce. Gradually pour in the milk while whisking continuously to prevent lumps from forming. Continue whisking as the mixture simmers for 2 to 3 minutes until it thickens enough to coat the back of a spoon. Remove from heat and season with salt and pepper. I like to strain my béchamel through a fine-mesh sieve if any lumps form—it ensures silky smoothness in every bite.
• Preheat your oven to 350°F. While it heats, spray a 9x13-inch baking dish (or similar 3-quart capacity) with cooking spray to prevent sticking. Have all your ingredients prepped and ready—cut the ham into appropriate pieces, grate the Gruyere cheese if not already done, and cut each biscuit into 6 pieces. This mise en place ensures you can work efficiently once assembly begins.
• Pour the warm béchamel sauce from Step 1 into the prepared baking dish and spread evenly across the bottom. Scatter half of the ham pieces over the sauce, distributing them as evenly as possible. Spread half of the cut biscuit pieces in a single layer over the ham. Top this layer with the remaining ham pieces and half of the grated Gruyere cheese. Finally, arrange the remaining biscuit pieces on top, pressing down gently so they settle into the sauce and absorb the flavors. This layering technique creates pockets of texture and ensures the ham and cheese are distributed throughout.
• Place the assembled baking dish in the preheated 350°F oven and bake for 20 minutes. The biscuits will begin to set and rise, and the sauce will bubble around the edges. This initial baking time allows the base to firm up before you add the eggs, which is essential so the eggs don't sink to the bottom.
• Remove the baking dish from the oven carefully. Using the back of a spoon, gently press down to create 6 wells distributed evenly across the top of the biscuit mixture—space them in a 2x3 grid pattern. Scatter the remaining Gruyere cheese into and around these wells. Crack one egg into each well, being careful not to break the yolk if you prefer them runny (I crack them into a small cup first, which gives me more control and prevents shell fragments). Return the dish to the 350°F oven and bake for 10 to 15 minutes, depending on how you like your eggs—start checking at 10 minutes for runny yolks, or go the full 15 minutes for more set eggs. Season the baked eggs with a pinch of salt and pepper just before serving.