Ham Swiss Croissant Bake (Printable)

Buttery croissants layered with smoky ham and melted Swiss cheese in a creamy custard.

# What You Need:

→ Bread & Dairy

01 - 4 large butter croissants, preferably day-old, cut into 2-inch pieces
02 - 2 cups shredded Swiss cheese
03 - 1.5 cups whole milk
04 - 0.5 cup heavy cream

→ Meats

05 - 8 ounces cooked ham, diced

→ Vegetables & Aromatics

06 - 4 green onions, thinly sliced

→ Eggs & Seasoning

07 - 4 large eggs
08 - 0.5 teaspoon Dijon mustard
09 - 0.5 teaspoon freshly ground black pepper
10 - 0.25 teaspoon salt
11 - Pinch of ground nutmeg

→ For Topping

12 - 2 tablespoons grated Parmesan cheese, optional

# Step-by-Step:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange half of the croissant pieces evenly in the baking dish. Top with half of the ham, half of the Swiss cheese, and half of the green onions. Repeat with remaining croissants, ham, cheese, and green onions.
03 - In a large bowl, whisk together eggs, milk, cream, Dijon mustard, salt, pepper, and nutmeg until well combined.
04 - Pour the egg mixture evenly over the layered croissants and ham in the baking dish, pressing down gently to ensure thorough soaking.
05 - Sprinkle with Parmesan cheese if desired.
06 - Bake uncovered for 30 to 35 minutes, until the top is golden and the custard is set in the center.
07 - Allow to cool for 5 to 10 minutes before serving.

# Expert Suggestions:

01 -
  • It looks fancy enough to impress, but honestly takes less effort than scrambling eggs for a crowd.
  • The smoky ham and melted Swiss create this savory depth that makes people ask for seconds before you've even sat down.
  • You can assemble it the night before and just pop it in the oven, which is pure gold on busy mornings.
02 -
  • Day-old croissants are essential; fresh ones will disintegrate into the custard, but stale ones hold their flaky structure and soak up flavor instead.
  • Don't skip the resting time because that's when the custard truly sets and the whole thing becomes cohesive instead of sloppy.
03 -
  • Slice your ham thick enough that it maintains its texture and doesn't dissolve into the custard; thin deli slices are the enemy here.
  • If your baking dish is especially deep, cover it loosely with foil for the first 15 minutes to prevent the top from browning before the center sets.
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