Ham Swiss Croissant Bake (Printable Version)

A savory blend of croissants, ham, Swiss cheese, and creamy custard baked to golden perfection.

# Ingredient List:

→ 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)

# How to Make:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Layer 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 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 croissants and ham in the baking dish, pressing down gently to ensure the bread absorbs 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 Suggestions:

01 -
  • It's a weeknight dinner that looks like you spent hours planning when it really took fifteen minutes of prep.
  • Ham and Swiss are a timeless pairing, but the croissants elevate it into something that feels almost elegant without any fuss.
  • You can assemble it ahead and bake when guests arrive, which means less stress and more time with people you care about.
02 -
  • Don't skip the resting time after it comes out of the oven—I learned this the hard way when I cut into one too early and the custard ran everywhere like a very delicious soup.
  • Use day-old croissants; fresh ones will turn to mush because they're too soft and absorb liquid too quickly.
  • Room-temperature eggs whisk into the dairy more smoothly and create a silkier custard than cold ones straight from the fridge.
03 -
  • If your bake is browning too fast on top but still seems soft in the center, loosely tent it with foil for the last 10 minutes of baking.
  • Letting it sit at room temperature for a few minutes before serving makes it easier to cut cleanly and lets the flavors settle and marry together.
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