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ham and cheese bake in a white baking dish
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5 from 6 votes

Croque Madame Ham and Cheese Breakfast Bake

Inspired by the French bistro favorite Croque Madame, but adapted to a simple breakfast casserole, this dish is sure to be a crowd-pleaser at your next brunch. Nutty gruyere cheese and deli-ham elevate the flavors but refrigerated store-bought biscuits keep things simple.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Breakfast
Keyword: baked breakfast recipe, breakfast casserole, brunch, egg, feed a crowd, party and entertaining
Servings: 6
Calories: 331kcal
Author: Jess Smith via Inquiring Chef
Cost: $8.00


  • Saucepan
  • 2 Quart Baking Dish
  • Knife


  • 3 tablespoon Butter
  • 3 tablespoon All-Purpose Flour
  • 2 cups Milk
  • ¼ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper
  • 8 oz Thick-Sliced Deli Ham, chopped
  • 1 15 oz can Refrigerated Biscuits
  • 4 oz grated Gruyere Cheese, divided
  • 6 Eggs


  • Preheat oven to 350°F / 177°C.
  • Spray a 2 quart baking dish (or similar-sized dish, like a 9x9 pan) with nonstick cooking spray or brush with some oil.
  • In a small saucepan over medium heat, melt butter. Add flour and whisk well until no dry spots remain. Slowly pour in milk while whisking. Bring to a simmer and simmer until slightly thick, 2 to 3 minutes. Whisk in salt and black pepper.
  • Pour thickened sauce into prepared pan.
  • Scatter about half of the ham over the sauce.
  • Separate refrigerated biscuits and slice each biscuit into about 6 even pieces.
  • Spread half the biscuit pieces out in prepared pan.
  • Top with remaining ham and half the cheese.
  • Spread all remaining biscuit pieces on top.
  • Transfer baking dish to the oven and bake for 20 minutes. (The dough will not be fully cooked.)
  • Remove pan from oven. With the back of a spoon, make 6 deep wells in the biscuit mixture. Scatter remaining cheese into wells and over the rest of the dish. Crack an egg into each well.
  • Return pan to oven and continue baking until biscuits are golden brown and eggs are cooked to your liking, 10 to 15 minutes more. (The timing varies a bit depending on how deep you made the wells for the eggs and whether you’d like the yolks fully cooked or still slightly soft.)
  • Season the top of the eggs with some salt and pepper before serving.


Calories: 331kcal | Carbohydrates: 7g | Protein: 22g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 227mg | Sodium: 758mg | Potassium: 309mg | Fiber: 1g | Sugar: 4g | Vitamin A: 746IU | Calcium: 319mg | Iron: 1mg