Ham & Cheese Croissant Egg Bake – Flaky croissants, Swiss cheese, savory ham, and a creamy egg custard baked until golden and puffy.
Flaky Croissants Meet Cheesy Eggs
This is what happens when buttery croissants meet ham and cheese and decide to throw a brunch party. It’s rich, savory, and secretly the easiest make ahead dish you’ll ever bake. Assemble it the night before, toss it in the oven the next morning, and pretend you worked way harder than you did.
I made this last Easter and let me tell you, the quiet at the table spoke volumes. Everyone was too busy inhaling their slice to say anything. It’s perfect for holidays, lazy weekends, or “I have leftover ham and need something magical to do with it” moments.
Why You’ll Love This Ham & Cheese Croissant Egg Bake
- Flaky meets fluffy: Buttery croissants soak up the custardy eggs while staying crisp on top. It’s texture heaven.
- Built for brunch people: It feeds a crowd without you having to stand at the stove flipping anything.
- Make it ahead: Assemble it the night before and bake when you wake up. Zero stress, maximum applause.
- Ham and cheese forever: That salty ham and melty Swiss combo? A classic that will never let you down.
- Endless topping potential: Fresh chives, a drizzle of hot sauce, maybe even a dollop of hollandaise if you’re feeling extra.
Before You Start: Tips & Ingredients
- Croissants: Go for all butter croissants, day old is perfect since they soak up the custard better.
- Shred your own cheese: Pre-shredded Swiss can be waxy and doesn’t melt as creamy. Gruyère works if you want a richer vibe.
- Ham upgrades: Leftover holiday ham? Perfect. Deli ham? Also perfect. Use what you’ve got.
- Soak time is key: Give those croissants at least 30 minutes to drink in the egg mixture. Overnight makes it even better.
- Don’t overbake: Pull it when the center is just set. It’ll keep cooking a bit as it rests.
Serving Suggestions
- Brunch Spread Hero: Pair it with a simple fruit salad and mimosas, and suddenly you’re everyone’s favorite host.
- Weeknight Dinner Move: Add a green salad or roasted veggies, and you’ve got breakfast-for-dinner magic without breaking a sweat.
- Sauce It Up: A drizzle of hot sauce or a dollop of Dijon on the side wakes everything up.
- Holiday Table Win: Serve with hash browns or crispy breakfast potatoes to make it extra hearty for Christmas or Easter morning.
Frequently Asked Questions
Yes. Cover it and refrigerate overnight. In the morning, let it sit on the counter for about 20 minutes before baking so it isn’t ice cold going into the oven.
Totally. Bake it, cool it, then wrap individual slices or the whole thing tightly. Freeze up to 2 months. Reheat in the oven so the croissants stay crisp.
Anything. Leftover holiday ham, thick cut deli ham, even those ham steaks from the grocery store. The key is chopping it into bite size pieces.
No. Gruyère, provolone, or even sharp cheddar will all work. Swiss just melts beautifully and pairs perfectly with ham.
The top should be golden and the center just set. A knife inserted in the middle should come out clean with no wet egg mixture.
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Ham & Cheese Croissant Egg Bake
Ingredients
- 5–6 butter croissants, torn into large pieces
- 1 ½ cups cooked ham, diced
- 1 ½ cups Swiss cheese, shredded, or Gruyère
- 6 large eggs
- 1 ½ cups whole milk
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- chives, or parsley, chopped for garnish (optional)
Instructions
- Grease a 9×13-inch baking dish. Layer half the torn croissants, then scatter over half the ham and cheese. Repeat with remaining croissants, ham, and cheese.
- In a bowl, whisk together eggs, milk, cream, Dijon, garlic powder, salt, and pepper until smooth.
- Pour the egg mixture evenly over the croissant layers. Gently press down with a spatula to help everything soak. Cover and chill for at least 30 minutes (or overnight if prepping ahead).
- Preheat oven to 375°F (190°C). Bake uncovered for 35–40 minutes, until puffed, golden, and set in the center. Let rest for 5–10 minutes before serving. Sprinkle with fresh chives or parsley and serve warm.
Recipe Notes
- Croissants: Day old croissants work best because they hold up to the custard without getting mushy.
- Cheese options: Swiss or Gruyère melt beautifully, but cheddar or provolone work if that’s what you have.
- Soak time: At least 30 minutes in the fridge is ideal. Overnight is even better for deeper flavor.
- Make ahead: Assemble the casserole the night before, refrigerate, and bake in the morning.
- Freezer friendly: Bake, cool, wrap tightly, and freeze for up to 2 months. Reheat in the oven until warmed through.
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