Ham Swiss Croissant Bake (Printable Format)

Buttery croissants layered with ham, Swiss cheese, and green onions in a rich custard bake.

# What's Needed:

→ 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 oz 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)

# How To Make It:

01 - Preheat the 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 prepared baking dish. Top with half of the ham, half of the Swiss cheese, and half of the green onions. Repeat with the remaining croissants, ham, cheese, and green onions.
03 - In a large bowl, whisk together the eggs, milk, cream, Dijon mustard, salt, pepper, and nutmeg until well combined.
04 - Pour the egg mixture evenly over the layered ingredients in the baking dish, pressing down gently to ensure the croissants absorb the custard.
05 - Sprinkle with Parmesan cheese if desired.
06 - Bake uncovered for 30 to 35 minutes, or until the top is golden brown and the custard is set in the center.
07 - Allow to cool for 5 to 10 minutes before serving.

# Expert Advice:

01 -
  • It comes together in 15 minutes of actual work, then the oven does the heavy lifting while you set the table.
  • The croissants soak up all that creamy custard and turn impossibly tender without falling apart.
  • You can prep it the night before and bake it fresh for breakfast, brunch, or a casual dinner.
02 -
  • Don't use fresh, warm croissants unless you want them to turn into mush; a day-old croissant has the structure to survive the soak.
  • Gentle pressure when pressing down matters more than vigorous pushing, because you want the custard to find its way in naturally rather than compacting everything into a dense brick.
03 -
  • If your croissants are particularly fresh, leave them uncovered on a counter for a few hours to dry out slightly before assembling.
  • Whisk the custard mixture the night before and store it covered in the fridge, then pour it over room-temperature croissants just before baking for more even cooking.
Return